Mini Pumpkin Cheesecake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual pumpkin cheesecakes with gingersnap crust, creamy pumpkin-spiced filling, and rich flavor. Holiday-worthy and elegant, they're perfect for entertaining with make-ahead convenience.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 1 1/2 cups gingersnap cookie crumbs
- 6 tbsp unsalted butter (melted)
- 16 oz cream cheese (softened)
- 1 cup sugar
- 1 tbsp corn starch
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 eggs (room temperature)
- 1 cup canned pumpkin (pure pumpkin)
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 186mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 101mg
- Calcium
- 40mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 186MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.