Pumpkin curd is a fall recipe that should be at the top of everyone’s baking list! It gives every dessert it’s paired with delicious pumpkin pie vibes. These mini pumpkin curd cheesecakes with a gingersnap crust are a creamy, tangy, and perfectly pumpkin spiced mash-up of a pumpkin pie and cheesecake.

If you are looking to wow your friends and family at Thanksgiving this year – make a batch of these cheesecakes. Traditional pumpkin pie doesn’t stand a change against this mini cheesecake version! If your guests are both pumpkin and cheesecake lovers – these will be impossible to resist!

These mini pumpkin cheesecakes have:

• A creamy pumpkin packed cheesecake base
• A topping of pumpkin spice curd giving an indulgent pumpkin pie flavor
• A gingersnap crust adding texture and more spice
• A fluffy stabilized whipped cream made with cream cheese and flavored with vanilla and maple

Recipes used for the mini pumpkin curd cheesecakes with gingersnap crust:

Mini Pumpkin Cheesecakes by Baker by Nature

• Ashley of Baker by Nature always has recipes that turn out absolutely incredible and these mini cheesecakes are no exception. They are packed with flavor and the best part – they don’t crack! I used a gingersnap crust to add an extra element of spice (see recipe card below) but I’m sure these would be just as decadent with the graham cracker crust her recipe calls for.

Pumpkin Spice Curd by Bonni Bakery

• This pumpkin curd is what sends these mini cheesecakes over the top. It adds the pumpkin pie element by recreating a bit of the pie the texture and packing in extra pumpkin flavor. With the leftover curd, fill pumpkin cupcakes with it – it may be your new favorite fall treat 🙂

Cream Cheese Whipped Cream Frosting by Cake Me Home Tonight

• It’s fluffy, it stays stable from the addition of cream cheese, and it is absolutely delicious. This whipped cream rounds out the flavor profile of these cheesecakes perfectly. It is also the whipped cream element of pumpkin pie we all love! I halved this recipe since these cheesecakes don’t have much surface area, and also added a half teaspoon of maple extract in addition to the vanilla. Perfection!

Let’s Make the Mini Pumpkin Curd Cheesecakes with Gingersnap Crust!

While there are a few steps that go into making these pumpkin pie-esque cheesecakes, I guarantee that it is worth the effort. These mini treats are a delicious and fun twist on pumpkin pie that will have everyone changing their dessert traditions to something a little less conventional!

Start with the pumpkin spice curd:

Pumpkin spice curd tastes just like pumpkin pie in a thicker, pudding like form. It is perfect for filling cupcakes, topping cheesecakes, or grabbing a spoonful right out of the fridge.

The recipe used for pumpkin spice curd can be found on Bonni Bakery’s website – linked here.

I made Pumpkin Cupcakes with Pumpkin Curd Filling last year and I had friends asking for the recipe and making them just a week after they tried them – they made that much of an impression!

Tips for making the pumpkin spice curd:

Pumpkin spice curd should be a staple in all fall baking cookbooks. It is one of the easiest curds I’ve made and tastes exactly like pumpkin pie.

A few tips will help ensure success when making the curd:

• Use a cooking thermometer to determine when the curd is done: Most curd is properly thickened and cooked when a cooking thermometer reaches about 170- 180ºF. 

• Cover the warm curd with plastic wrap: Don’t skip this step! If warm curd cools down with the top layer exposed to the air, a film can form on the surface. While the curd is warm, press down a sheet of plastic wrap directly over it.

Next, prepare the gingersnap crust:

This gingersnap crust is crunchy, spicy, and pairs perfectly with the pumpkin flavors in the cheesecake and curd. Here are the steps to make it:

Ingredients needed for the cookie crust:

1. 90 grams finely ground Gingersnap cookies (about 15 cookies)
2. 2 tablespoons (25 grams) granulated sugar
3. 2 tablespoons (30 grams) unsalted butter, melted

Steps to prepare the gingersnap crust:

1. Preheat your oven to 325°F. 
2. Spray each compartment of the mini cheesecake pan with nonstick baking spray and set aside. (Or, line a muffin tin with cupcake liners).
3. Pulverize 90 grams of ginger snaps (about 15 cookies) in a blender or food processor until they are all an equally, finely ground texture.
4. Melt two tablespoons unsalted butter in a small, microwave safe bowl and combine with the granulated sugar and cookie crumbs. Mix well to ensure all crumbs are moistened. 
5. Spoon a heaping tablespoon of the cookie mixture into each compartment of the mini cheesecake tin. 
6. Firmly press down the crust into an even layer using a wooden tamper, small bowl, the back of a measuring cup, or a spoon – whatever fits.
7. Bake for 10 minutes at 325°F on the middle oven rack. 
8. Remove from the oven and allow to cool on a cooling rack as you make the cheesecake filling.

Tips for making the mini pumpkin cheesecakes:

I follow the pumpkin cheesecake recipe exactly as written (with my own gingersnap cookie crust), but a few tips will help ensure success and a perfectly baked batch of cheesecakes.

• Use a mini cheesecake pan for a polished look: A mini cheesecake pan is one of my favorite baking tools I’ve ever purchased. It has a little disc at the bottom of each compartment that you push up to release the cheesecake after it has set. It is non-stick but I like to very lightly spray it before adding the crust and filling. Any recipe that yields 12 mini cheesecakes made in cupcake liners can be used with this pan as well.

• Fill the compartments with cheesecake batter to the very top: The cheesecakes will rise as they bake and then fall as they cool. Filling them to the top before baking ensures the cheesecakes don’t shrink down to a small size. I use a medium cookie scoop to fill the compartments with batter and a small spoon or spatula to smooth the top.

How to adapt the whipped cream frosting:

Cream cheese is my favorite way to stabilize whipped cream. This recipe for cream cheese whipped cream frosting by Cake Me How Tonight holds its shape for days in the refrigerator and is a dream to pipe.

Here is how I adapted the recipe to make it maple flavored and not have too much extra left after piping:

• First, halve the recipe – The mini cheesecakes have small swirls so a whole batch of frosting isn’t needed. There will be a little left over even after making a half batch.

• Follow the steps for making the frosting, but use 1/2 teaspoon vanilla extract AND 1/2 teaspoon maple extract.

• Look for stiff peaks and a thick consistency that doesn’t jiggle much when you shake the bowl – this means the frosting is done!
• Fill a piping bag fit with a Wilton 2D tip with the whipped cream frosting and pipe beautiful swirls onto the cheesecakes.

How to assemble and decorate the mini pumpkin cheesecakes:

1. Make the pumpkin spice curd first, and allow it to fully cool and chill. Cover it with saran wrap immediately after making (while still hot) to prevent a film from forming on the top. It also freezes well and can be made a few weeks in advance.
2. Next, prepare the pumpkin cheesecakes. Bake the gingersnap crust and allow it to cool as you make the cheesecake filling. Bake the cheesecakes and allow them to chill in the refrigerator before decorating.
3. Top the pumpkin cheesecakes with the pumpkin curd. Spoon the curd on top or pipe it on the top of the cheesecakes in a swirl. Use the back of a spoon to smooth it into an even layer.
4. Prepare the maple whipped cream cheese frosting. Adapt the recipe by making a half batch and adding 1/2 teaspoon vanilla extract and 1/2 teaspoon maple extract. Using a Wilton 2D piping tip, pipe a swirl of frosting.
5. Garnish the cheesecakes with gingersnap cookie crumbs and two chocolate pocky sticks. Add the cookie crumbs close to serving as they will soften in the refrigerator.

These mini pumpkin curd cheesecakes with a gingersnap crust are an indulgent and fun twist on the traditional pumpkin pie we all know and love. With this new rendition on pumpkin pie including a pumpkin cheesecake base, spicy gingersnap crust, pumpkin spice curd, and fluffy maple whipped cream frosting, it is the ultimate fall dessert you didn’t know you needed until now.

These mini cheesecakes are perfectly portioned to allow for additional dessert grazing at Thanksgiving without having to fully commit to a single dessert. They satisfy the craving for pie, cheesecake, and pumpkin all in one! Give these a try and let me know if you think traditional pumpkin pie stands a chance at the dessert table over this delicious pumpkin pie cheesecake twist. I have a feeling it will be the overwhelming crowd favorite!

If you like this recipe, I think you’ll also love:

• Pumpkin Cupcakes with Pumpkin Curd Filling
• Mini Pecan Pie Cheesecakes with Boozy Maple Whipped Cream
• Mini Banana Curd Cheesecakes with Golden Oreo Crust
• Pumpkin Spice Gingerbread Cookies

Mini Pumpkin Curd Cheesecakes with Gingersnap Crust

Recipe by AshleyCourse: DessertsCuisine: American

Servings

12

mini cheesecakes

Prep time

35

minutes

Cooking time

40

minutes

Cooling Time

3

hours

These mini pumpkin curd cheesecakes are a must-bake holiday dessert! The cheesecake base is creamy, pumpkin packed, and doesn’t crack. The gingersnap crust is crunchy and perfectly spiced. The pumpkin curd topping tastes just like pumpkin pie. The whipped cream is stable from cream cheese and flavored with vanilla and maple. A perfect holiday dessert!

Ingredients

• 1 batch Mini Pumpkin Cheesecakes by Baker by Nature

• 1 batch Pumpkin Spice Curd by Bonni Bakery

• 1/2 batch Cream Cheese Whipped Cream Frosting (adapted) by Cake Me Home Tonight

• For the Gingersnap Crust:

• 90 grams finely ground Gingersnap cookies (about 15 cookies)

• 2 tablespoons (25 grams) granulated sugar

• 2 tablespoons (30 grams) unsalted butter, melted

• For the garnish

• Gingersnap cookie crumbs

• Chocolate pocky sticks

• Additional ingredients/tools:

• Maple extract

• Mini cheesecake pan

• Wooden tamper

• Wilton 2D piping tip

• Piping bags

Directions

• Prepare the pumpkin spice curd:
• Follow the directions to prepare a batch of Pumpkin Spice Curd by Bonni Bakery. Prepare the pumpkin curd first to allow time for it to chill and set. Immediately after pouring the warm curd into a heat-safe bowl, cover it with plastic wrap to prevent a skin from forming on the top. Refrigerate until needed.
• Prepare the gingersnap cookie crust and pumpkin cheesecake:
• Preheat your oven to 325°F. Lightly spray a mini cheesecake pan with non-stick spray or line a muffin pan with cupcake liners.
• Pulverize the gingersnap cookies using a blender or food processor until they are fine crumbs. Add the cookie crumbs to a small mixing bowl and combine with the melted butter and sugar. Mix well.
• Evenly distribute the mixture (about a heaping tablespoon) between all 12 cavities in the mini cheesecake pan and use a wooden tamper to press the mixture firmly into one even layer. Bake at 325°F for 10 minutes, remove from the oven and set aside on a wire cooling rack.
• While the crust is cooling, make the cheesecake filling. Reduce the oven temperature to 300°F and follow the instructions by Baker By Nature to make her Mini Pumpkin Cheesecakes. Do not over-mix the batter after adding the eggs – this can lead to the cheesecakes cracking/sinking.
• Fill each compartment to the top with cheesecake filling and bake per the recipe instructions. I allowed my cheesecakes to cool at room temperature for a few hours and then removed them from the cheesecake pan. I put them in an airtight container and chilled them overnight before decorating.
• Make the maple whipped cream cheese frosting:
• First, halve the cream cheese whipped cream frosting recipe since not much whipped cream is needed to top these cheesecakes.
  
• Add 1/2 teaspoon vanilla extract and 1/2 teaspoon maple extract.
• How to assemble the mini cheesecakes:
• Top the pumpkin cheesecakes with the pumpkin curd. Spoon the curd on top of the cheesecakes. Use the back of a spoon to smooth it into an even layer.
• Pipe a swirl of frosting on top of the curd using a Wilton 2D piping tip.
• Garnish the cheesecakes with gingersnap cookie crumbs and two chocolate pocky sticks. Add the cookie crumbs close to serving as they will soften in the refrigerator.
• Enjoy your work and dig in!

Notes

• – Make sure all cheesecake ingredients are at room temperature and do not over-mix the cheesecake batter after you add the eggs. This can contribute to cracking and sinking due to too much air being incorporated.
• – Fill the cheesecake tins to the very top with batter as they will shrink when cooling.
• – Garnish the cheesecakes with cookie crumbs close to serving to prevent them from softening in the refrigerator.

Pin for later!

If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.

Happy Baking!

XOXO,