Pumpkin Cheesecake Cups Recipe

These individual Pumpkin Cheesecake Cups are a delightful twist on a classic! Made with gingersnap cookie crusts and creamy pumpkin filling, spiced with warm cinnamon and nutmeg, these mini cheesecakes are perfect for fall gatherings or a cozy dessert any time. A Labor Day picnic favorite, they're sure to be a hit at your next event. Get ready to impress!

Prep Time 20 mins
Cook Time 45 mins
Calories 180.4 kcal
Protein 10g
Rating 4.0 (2 Reviews)
Pumpkin Cheesecake Cups 25

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Cheesecake Cups

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How to Make Pumpkin Cheesecake Cups

  1. Preheat oven to 350°F (175°C).
  2. Line a 24-cup muffin tin with paper liners. Place one gingersnap cookie, broken into small pieces, in the bottom of each cup.
  3. In a large bowl, beat 16 ounces (2 packages) of cream cheese until completely smooth and fluffy.
  4. Gradually beat in 14 ounces (1 can) of sweetened condensed milk until the mixture is smooth and creamy.
  5. Add 15 ounces (1 can) pumpkin puree, 2 large eggs, 1/4 cup maple syrup, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and a pinch of salt.
  6. Mix until well combined, ensuring no lumps remain.
  7. Spoon the mixture into the prepared muffin cups, filling each about 3/4 full.
  8. Bake for 40-45 minutes, or until the centers are nearly set when gently shaken.
  9. Let the cheesecake cups cool completely in the muffin tin for at least 1 hour.
  10. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecakes to set completely.
  11. Serve chilled, optionally topped with whipped cream lightly dusted with ground cinnamon.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

56g

Fat

25g

Carbs

6g