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Mini Pumpkin Cheesecakes With Streusel Topping

Mini pumpkin cheesecakes with a gingersnap crust and a golden oat streusel topping, baked until just set and then chilled for clean, sliceable texture. Finished with a caramel drizzle for a classic American fall dessert flavor.
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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
  

For gingersnap crust
  • 1.5 cup gingersnap crumbs
  • 4 tbsp melted butter
  • 2 tbsp sugar
For cheesecake
  • 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
  • 1 tsp vanilla
For streusel
  • 0.25 cup oats
  • 3 tbsp flour
  • 3 tbsp brown sugar
  • 0.5 tsp cinnamon
  • 2 tbsp cold butter
Caramel drizzle
  • 1 caramel sauce for drizzling

Equipment

  • 1 sheet pan

Method
 

Prep and crust
  1. Preheat the oven to 325°F and line a 12-cup muffin tin with liners. This ensures the muffin tin is ready for the crust bake right away.
  2. Press gingersnap crumbs firmly into each liner. Bake for 5 minutes at 325°F, then leave the tin on the counter while you make the filling.
Cheesecake filling
  1. Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then mix in pumpkin, sour cream, pumpkin pie spice, cinnamon, and vanilla until fully combined.
  2. Divide the cheesecake filling among the muffin cups. Fill each crust base evenly for consistent bake time and height.
Streusel and bake
  1. Make streusel by combining oats, flour, brown sugar, cinnamon, and cold butter until crumbly. Scatter the streusel over each cheesecake.
  2. Bake at 325°F for 20-22 minutes until the centers are just set. Cool, then refrigerate for 3 hours to firm up the texture.
Serve
  1. Drizzle caramel sauce for drizzling over each mini pumpkin cheesecake before serving. Serve chilled for the cleanest, most sliceable bite.

Notes

For the smoothest cheesecake, beat the cream cheese and sugar until no lumps remain before adding the eggs. Refrigerate leftovers in a sealed container for up to 4 days; freeze undecorated cheesecakes for up to 1 month and thaw overnight in the fridge. For a lighter option, use light cream cheese and light sour cream (the texture will be slightly softer but still set well after chilling).