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Mini Pumpkin Cheesecakes

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  • Author: Elizabeth Buuck
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 12 mini cheesecakes 1x

Description

Perfectly spiced mini pumpkin cheesecakes with a gingersnap crust topped with maple cinnamon whipped cream and candied pumpkin seeds.

Ingredients

Scale

For the gingersnap crust

  • 20 gingersnap cookies
  • 1/2 tsp. salt
  • 3 TBSP Brown Sugar
  • 4 TBSP Unsalted Butter, melted

For the pumpkin cheesecake filling

  • 12 oz (1 1/2 blocks) Cream Cheese, at room temperature
  • 1/2 C Sugar
  • 1/3 C Sour Cream, at room temperature
  • 1/2 C Pumpkin Puree
  • 1 tsp. Vanilla Extract
  • 1 TBSP Cinnamon
  • 1/4 tsp. Nutmeg
  • 1/4 tsp. Allspice
  • 1/4 tsp. Salt

For the Maple Cinnamon Whipped Cream

  • 3/4 C Heavy Whipping Cream, cold
  • 1 tsp. Cinnamon
  • 2 TBSP Sugar
  • 3 TBSP Maple Syrup
  • 1/2 tsp Vanilla

For the Candied Pumpkin Seeds

  • 1/2 C Raw Pumpkin Seeds
  • 4 TBSP Maple Syrup
  • 2 TBSP Brown Sugar
  • 1/2 tsp. Cinnamon
  • 1/8 tsp. Nutmeg
  • 1/4 tsp. Salt

Instructions

For the Gingersnap Crust

  • Preheat the oven to 350 and line a cupcake tin with 12 liners.
  • In a food processor or blender, grind the gingersnap cookies, brown sugar, and salt into fine pieces.
  • Mix in the melted butter.
  • Press a heaping TBSP of crust into each cupcake liner.
  • Bake for 10 minutes, then allow to cool on the counter while you make the cheesecake filling.

For the Cheesecake Filling

  • Add the cream cheese to the bowl of a stand mixer with the paddle attachment and beat for 3 minutes, or until smooth.
  • Add the sugar and beat for another 2-3 minutes.
  • Add the pumpkin puree and sour cream. Mix to combine. Make sure to scrape down the sides and the bottom of the mixing bowl to make sure everything is getting combined.
  • Add the vanilla, salt, cinnamon, nutmeg, and allspice. Mix to combine.
  • Fill each cupcake liner nearly to the top and bake for 15 minutes at 350.
  • Turn off the oven and crack the door open slightly, but leave the cheesecakes in there.
  • Let the cheesecakes sit in the warm oven for 30 minutes, then allow to fully cool on the counter.

For the Maple Cinnamon Whipped Cream

  • Add all of the ingredients to a medium bowl and whisk by hand for 5-7 minutes or until stiff peaks form. (Alternatively you can use your stand mixer with the whisk attachment.)
  • Fill a piping bag with the whipped cream and an open star tip such as Wilton 8B. Set Aside.

For the Candied Pumpkin Seeds

  • Toss all the ingredients together making sure to coat each pumpkin seed.
  • Bake for 15-20 minutes. Allow to cool then break into small pieces.

Assembly – 

Pipe a swirl of whipped cream onto each cheesecake, then top with candied pumpkin seeds. Store in the refrigerator until ready to serve. Store in the fridge for 5 days. If making ahead, wait to top with whipped cream until the day you plan to serve. 

Find it online: https://buuckfarmsbakery.com/mini-pumpkin-cheesecakes/