Impossible Best Mini Pumpkin Cheesecake

Impossible Best Mini Pumpkin Cheesecake 1



  • 1 1/4 c. gingersnap cookie crumbs*
  • 2 tbsp. granulated sugar
  • 1/4 c. unsalted butter, melted


  • 12 oz. cream cheese, softened to room temperature
  • 1/2 c. pumpkin puree
  • 1 large egg, plus 1 large egg yolk
  • 1/2 c. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. pure vanilla extract


  • 1 c. store-bought or homemade salted caramel
  • 1/2 c. pecans, chopped and toasted


  1. Preheat oven to 350°. Fill a 12-count muffin pan with 12 liners and a second 12-count muffin pan with 4 liners (this recipe makes 16). Set aside.
  2. Make crust: Mix together cookie crumbs, sugar, and butter in a medium bowl until combined. (The mixture will be thick, coarse, and sandy.) Press a heaping tablespoon of mixture into each liner, making sure the crust is tight and compact. Pre-bake crusts for 5 minutes, then remove from oven and set aside.
  3. Make filling: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese on high speed until smooth, about 1 minute. On medium-high speed, beat in pumpkin, egg and egg yolk, scraping down sides of bowl as needed. On high speed, beat in sugar, cinnamon, pumpkin pie spice, and vanilla until combined.
  4. Pour filling evenly into each crust, then bake until centers of pies only slightly jiggle, 18 to 20 minutes. Let cheesecakes cool at room temperature in pan set on a wire rack. Once completely cool, place pan in refrigerator for at least 2 hours.
  5. Once chilled, drizzle with caramel and garnish with pecans, then serve.

Source ;

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