Recipe courtesy of Food Network Kitchen

Individual Pumpkin Cheesecakes

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  • Total: 6 hr (includes cooling and chilling times)
  • Active: 25 min
  • Yield: 18
  • Nutrition Info
Use whole vanilla wafer cookies as the crust for these little cheesecakes topped with crystallized ginger.



  1. Preheat the oven to 300 degrees F. Line 18 muffin cups, from 2 12-cup muffin tins, with paper liners. Place 1 whole cookie in the bottom of each lined cup.
  2. Beat the cream cheese, granulated and brown sugars and 1/4 teaspoon salt in a large bowl using an electric mixer on medium-high speed until smooth and creamy, 2 to 3 minutes, stopping to scrape down the sides of the bowl as needed. Reduce the speed to low and beat in the eggs until combined. Beat in the half-and-half and sour cream until smooth. Use a spatula to stir in the pumpkin puree and pumpkin pie spice until well blended. Divide the batter evenly among the cookie-lined cups (the cups will be very full).
  3. Bake until the filling is just set and a knife inserted into the center comes out moist but clean, 40 to 45 minutes. Cool completely in the pans on a wire rack and then refrigerate until cold, at least 4 hours or up to overnight. Top each with whipped cream and a sprinkle of crystallized ginger before serving.