mini pumpkin cheesecakes

Mini Pumpkin Cheesecakes

Makes 2 Dozen

Biscoff cookies are aromatic and packed with autumnal flavors. Topped with creamy pumpkin cheesecake, these beauties offer a dreamy bite of luscious richness and crunchy, warm spice. Take them over the top with a bit of caramel and a sprinkle of finishing salt.

Ingredients

Crust

  • 1/2 (8.8 ounce) package Biscoff cookies, finely crushed (about 1 cup)
  • 2 tablespoons unsalted butter, melted

Filling

  • 8 ounces cream cheese
  • 2/3 cup pumpkin puree
  • 1/3 cup granulated sugar
  • 1 large egg, beaten, room temperature
  • 2 tablespoons heavy cream or sour cream
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

optional

  • Caramel sauce
  • Flaky finishing salt

Directions

  1. Preheat oven to 300°F. Line a 24-cup mini muffin tray with paper liners and set aside. (See Cook’s Tips)

  2. Place cookie crumbs in a bowl. Stir in melted butter until mixture resembles wet sand. Place 1 teaspoon crumb mixture in the bottom of each lined muffin tin. Tamp down crumbs. Set pan aside.

  3. Place cream cheese in a large, microwave-safe mixing bowl. Microwave in 15 second increments, stirring in between, until the consistency of yogurt. Add pumpkin, sugar, egg, cream, and spices. Stir until well-combined. Stir in vanilla and flour. (See Cook’s Tips)

  4. Spoon cream cheese mixture into cookie crusts, filling each cup to just below the top. Bake 15 to 18 minutes or until the centers are barely set. Once cool, refrigerate at least two hours before serving.

  5. If desired, top with caramel sauce and garnish with a sprinkle of flaky salt. 

Cook’s Tips

Paper liners aren’t needed when using a mini cheesecake pan with removable bottoms, as pictured. Since the cups are larger, use 1 1/2 to 2 teaspoons crumb mixture per crust. This yields 15 to 18 cheesecakes. Bake a few minutes longer to accommodate the larger size.

To ensure extra silkiness, strain cheesecake mixture before spooning into crusts.

Cheesecakes can be made ahead and stored in an airtight container in the freezer up to two months.

Nutrition

  • Calories: 90
  • Fat: 6.0 g
  • Saturated Fat: 3.5 g
  • Trans Fat: 0 g
  • Cholesterol: 20.0 mg
  • Sodium: 75.0 mg
  • Carbohydrates: 8.0 g
  • Fiber: 0 g
  • Added Sugars: 5.0 g
  • Sugar: 5.0 g
  • Protein: 1.0 g