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Mini Pumpkin Cheesecakes With Streusel Topping

Mini pumpkin cheesecakes with a gingersnap crust and buttery oat streusel, baked until just set for a smooth, creamy filling. Topped with golden crumble and finished with a caramel drizzle for a classic fall dessert bite.
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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: 340
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
Oat streusel
  • 0.25 cup oats
  • 3 tbsp flour
  • 3 tbsp brown sugar
  • 0.5 tsp cinnamon
  • 2 tbsp cold butter
Caramel drizzle
  • 0.33 cup caramel sauce

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and crust
  1. Preheat the oven to 325F, then line a 12-cup muffin tin with paper liners. Visual cue: your oven should be fully preheated before any batter goes in.
  2. Press the gingersnap crumbs firmly into each liner. Bake 5 minutes at 325F, then remove and let cool slightly. Visual cue: the crust looks set and lightly toasted.
Make filling
  1. Beat the cream cheese and sugar until smooth. Beat in the eggs one at a time until glossy and fully blended, then mix in the pumpkin, sour cream, pumpkin pie spice, cinnamon, and vanilla until uniform. Visual cue: no streaks remain and the batter looks thick-smooth.
  2. Divide the cheesecake filling among the muffin cups. Visual cue: the cups are filled evenly with a level top.
Top and bake
  1. Make the streusel by rubbing together oats, flour, brown sugar, cinnamon, and cold butter until clumpy. Visual cue: it should look like coarse crumbs with small butter-wet clumps.
  2. Scatter the streusel over each cheesecake. Bake 20-22 minutes at 325F until the centers are just set. Visual cue: edges look set while the center still has a gentle wobble.
Chill and finish
  1. Refrigerate the mini cheesecakes for 3 hours to fully set. Visual cue: the filling should feel firm when touched lightly through the liner.
  2. Drizzle caramel sauce over each cheesecake just before serving. Visual cue: a thin, glossy caramel ribbon across the streusel top.

Notes

For the smoothest texture, scrape the bowl and beat only until the mixture is uniform—overmixing can add air that causes uneven setting. Refrigerate leftovers in an airtight container up to 4 days; freezing is not recommended because the pumpkin cheesecake and streusel topping can lose texture. For a lighter option, use low-fat cream cheese and reduce the added sugar slightly while keeping the same bake time.