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Mini Pumpkin Cheesecake


  • 1 1/4 cups ginger snaps

  • 1/4 cup sugar

  • 1/3 cup butter, melted


  • 1 8oz package cream cheese, softened

  • 1 cups sugar

  • 2 eggs

  • 3/4 cup canned pumpkin

  • 1/2 teaspoon pumpkin pie spice

  • 1/4 nutmeg

  • 1/2 teaspoon of candied ginger

  • 1 teaspoon vanilla essence

  • 1/4 teaspoon salt

  • 4oz semisweet chocolate, cut up

  • 1 tablespoons butter


  1. Preheat oven to 190degC.

  2. Lightly grease pan. Combine ginger snap crumbs and 1/4 cup sugar in a bowl. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.

  3. Add cream cheese and sugar into a bowl and beat on medium speed until smooth.

  4. Add eggs, one at a time, beating on low speed after each addition just until combined.

  5. Add pumpkin, pumpkin pie spice, nutmeg, candied ginger, vanilla, and salt to the bowl and beat until combined. Remove 1 cup of the mixture.

  6. In a heat proof bowl combine the 6 ounces chocolate and the 1 tablespoons butter and place in an inch of simmering water.

  7. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1 cup pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.

  8. Gently pour remaining pumpkin mixture over baked chocolate layer, spreading evenly.

  9. Bake for 40 to 45 minutes more or until filling is puffed. Cool on a wire rack for 30 minutes before releasing.

  10. Drizzle caramel sauce over as desired.

Adapted from Bakers Royale

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