These Mini Pumpkin Cheesecakes have all the flavor of cheesecake with a fraction of the work! The creamy pumpkin cheesecake and spiced gingersnap crust create the perfect Fall flavor.
I love cheesecake SO much, but rarely make it myself. It’s finicky and expensive, which come to think of it, is probably what my husband thinks about being married to me.
I am the cheesecake in our marriage. So sue me.
If you’re the type of person who avoids baking finicky, expensive cheesecake, this recipe is for you! It’s super duper simple. Practically foolproof!
Also, can we talk about the word, “foolproof”? It seems like every other recipe on Pinterest claims to be “foolproof”. I’m thinking that some of these pinners haven’t met some of the fools I’ve seen out and about. Because honestly…if you can’t manage to click on your turn signal or put your shopping cart back in the corral, you probably can’t whip up a cheesy Alfredo bake on a whim. Just saying.
I was incredibly happy with how this recipe turned out. The pumpkin flavor is perfect and the cheesecake has the perfect creamy texture. Also, gingersnap crust. You could totally go the graham cracker crust route, but I think gingersnaps are the way to go. They add the perfect amount of spice to this recipe!
If you’ve never had much luck with cheesecake, you need to try this recipe before giving up completely. Also, mini desserts are calorie free, so you can eat as many as you want! Same as with mini candy bars. I love that rule, don’t you?
These are the perfect party food! Enjoy!