Mini Maple Pumpkin Cheesecakes
Prep time
Cook time
Total time
Perfect little creamy maple pumpkin cheesecakes full of all the spices of fall layered over a ginger snap crust and topped with a maple whipped cream.
Serves: 1 dozen
Grocery List
  • Crust:
  • ¾ cup ginger snaps
  • 1 T. sugar
  • 3 T. melted butter
  • Filling:
  • 8 oz. softened cream cheese
  • 1 egg
  • ⅓ c. sugar
  • ½ tsp. maple flavoring
  • 1 tsp. cinnamon
  • ¼ tsp. freshly ground nutmeg
  • ¼ tsp. allspice
  • ½ c. pumpkin puree (not pumpkin pie filling)
  • Topping:
  • 8 oz. heavy whipping cream
  • 4 T. powdered sugar,
  • ½ tsp. cinnamon,
  • and ¼ tsp. maple flavoring
Here's how...
  1. Put cupcake liners into a muffin tin.
  2. Preheat your oven to 350 degrees.
  3. In a food processor, combine ginger snaps and sugar. Chop into fine crumbs. Drizzle in melted butter and process until combined. Press about a Tablespoonful of crumbs into the bottom of each of the cupcake liners.
  4. In a mixing bowl, mix the cream cheese, egg, sugar, cinnamon, nutmeg, allspice, and pumpkin puree.
  5. Use a small scoop to evenly distribute the filling into each cupcake liner. Place into a preheated 350 degree oven for around 30-35 minutes or until the centers are set and no longer jiggly. Remove and let cool for around 20 minutes and then remove to a wire rack to finish cooling. Chill in the refrigerator for at least two hours before serving.
  6. Before serving, in a mixing bowl, whip 8 oz. of very cold heavy whipping cream until it comes to soft peaks.
  7. Add powdered sugar, cinnamon, maple flavoring and continue to whip until desired texture stopping before it turns to butter! Serve each cheesecake with whipped topping piped or plopped on top and a sprinkle of raw sugar or cinnamon or cinnamon sugar to garnish.
Recipe by That Which Nourishes at