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Mini Pumpkin Cheesecakes With Streusel Topping

Mini pumpkin cheesecakes with streusel topping feature a gingersnap crust, smooth spiced pumpkin filling, and a golden oat crumb finish. Baked until just set and chilled for clean slices, then finished with a caramel drizzle.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling 3 hours
Total Time 3 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap crust
  • 1.5 cup gingersnap crumbs
  • 4 tbsp melted butter
  • 2 tbsp sugar
Cheesecake filling
  • 16 oz cream cheese
  • 0.5 cup sugar
  • 2 eggs
  • 0.5 cup pumpkin
  • 0.25 cup sour cream
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp vanilla
Streusel topping
  • 0.25 cup oats
  • 3 tbsp flour
  • 3 tbsp brown sugar
  • 0.5 tsp cinnamon
  • 2 tbsp cold butter
Caramel topping
  • 1 Caramel sauce for drizzling

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep & bake the crust
  1. Preheat the oven to 325°F, then line a 12-cup muffin tin with liners and set aside.
  2. Press gingersnap crumbs mixture firmly into each liner and bake for 5 minutes.
Make cheesecake filling & assemble
  1. Beat the cheesecake filling until smooth, then divide it among the muffin cups.
  2. Make the streusel and scatter it over each cheesecake.
  3. Bake for 20-22 minutes, until the centers are just set with a slight wobble.
Chill & finish
  1. Refrigerate for 3 hours to fully set the cheesecakes.
  2. Drizzle caramel sauce over each cheesecake before serving.

Notes

For the smoothest filling, beat only until creamy and fully combined—overmixing can add air bubbles. Store covered in the refrigerator for up to 4 days; freeze baked cheesecakes (without caramel) for up to 2 months and thaw overnight in the fridge. If you want a lighter option, use reduced-fat cream cheese and sour cream; the texture will be slightly softer but still sliceable.