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Mini Pumpkin Cheesecakes with a Ginger Snap Cookie Crust

  • Course: Dessert

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  • For the crust:
  • 10 ginger snap cookies
  • 1 graham cracker
  • 2 tsp brown sugar
  • 1/4 cup pecans
  • pinch of salt
  • 2 Tbls melted butter
  • Filling:
  • 1 8 oz package of cream cheese at room temperature
  • 1/2 cup pumpkin puree
  • 1/2 cup sugar
  • 1 egg
  • 1 Tbls heavy whipping cream
  • 1/4 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/2 tsp allspice 
  • Whipped topping:
  • 1 cup heavy whipping cream
  • 1 Tbs granulated sugar
  • 1/4 tsp vanilla
  • pumpkin pie spice for garnish


Step 1

Preheat oven to ° and line muffin tin with Reynolds® StayBrite® Baking cups.

Step 2

In a food processor, grind all crust ingredients except for the butter. When you have fine to coarse crumbs, stir the melted butter in until crumbs are coated.

Step 3

Divide crumb mixture among all of the baking cups and press into the bottoms. Bake for minutes.

Step 4

While crusts are baking, prepare filling by beating together the cream cheese, pumpkin, and sugar, until smooth. Add remaining filling ingredients and mix until combined.

Step 5

Divide filling among baking cups and pour over each crust. Return pan to the oven and bake another minutes. Cool cheesecakes for minutes in pan, before removing.

Step 6

Place cheesecakes in an airtight container and chill in the refrigerator for at least hours before serving.

Step 7

Just before serving, prepare whipped topping. Whip heavy cream, sugar and vanilla with an electric mixer, until stiff peaks begin to form.

Step 8

Top each cheesecake with a dollop of whipped cream. Or you can choose to pipe the topping on. Then sprinkle with a light dusting of pumpkin pie spice.

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