Mini Pumpkin Cheesecakes
Makes approx. 12 mini desserts
Ingredients
Crust:
8 Gingersnap Cookies
1 Graham Cracker
1 1/2 Tablespoons, Butter, melted
1 1/2 Teaspoons, Dark Brown Sugar
1/4 Cup, Whole Pecans, toasted
1 Teaspoon, Kosher Salt
Pumpkin Cheesecake:
1 (8oz.) block, cream cheese, softened
3/4 Cup, Pure Pumpkin
1/4 Cup + 2 Tablespoons, Sugar
1 Egg
1 Tablespoon, Heavy Cream
1/2 Teaspoon, Pumpkin Pie Spice
1/2 Teaspoon, Cinnamon
1/4 Teaspoon, Ground Ginger
1/8 Teaspoon, Nutmeg
1 Teaspoon, Pure Vanilla Extract
Flavored Whipped Cream:
1 Cup, Heavy Whipping Cream
1 Teaspoon, Sugar
1 Tablespoon, Confectioners Sugar
1 Teaspoon, Pure Vanilla Extract
1 Teaspoon, Maple Extract
1/4 Teaspoon, Pumpkin Pie Spice
Instructions
Preheat oven to 350F.
Toast the Pecans: Toast the pecans on the stove or in the oven. Let the pecans cool prior to making the crust. *See below for instructions on how to toast the nuts.
Make the Crust: Add the gingersnap cookies, graham cracker, dark brown sugar, toasted pecans and salt to a food processor w/knife blade. Pulse until the mixture is chopped to small pieces. Pour the melted butter into the food processor while pulsing the crust mixture and mix just until it looks crumbly.
Spray mini muffin tin(s). Add about 1 teaspoon into each muffin cup. Gently press the mixture down into the bottom of the pan. Bake for 10 minutes then remove and set aside.
Make the pumpkin cheesecake: In a standing mixer, whisk together the cream cheese, pumpkin and sugar. Then add the egg and mix well. Add the cream and all the spices and mix until all ingredients are combined. Spoon the mixture into each muffin cup (fill to the top). Bake for approx. 15 minutes or so, until the pumpkin cheesecake is somewhat firm and a toothpick comes out clean from the center. Remove and set aside to cool. Once cooled, place the mini muffin tray into the fridge for at least 20-30 minutes. Once they are completely chilled, remove from fridge. Using a small, sharp knife, start to run it around the edge of each muffin cup and they will pop right out.
Make the flavored whipped cream: Using a whisk attachment on a standing mixer, add the heavy cream. Whisk on medium-high speed until it starts to form soft peaks. Then add the sugar, confectioners sugar, vanilla, maple extract and pumpkin pie spice. Whisk again until the mixture starts to get thicker. Taste and adjust the flavor if needed. Transfer the whipped cream to a piping bag with a tip. Place the pumpkin cheesecakes onto a platter. Pipe the whipped cream onto each pumpkin cheesecake. If you do not plan to serve right away then store the piping bag in the fridge until ready to serve. Also store the pumpkin cheesecakes in the fridge. Pipe the whipped cream onto the cheesecakes right before serving.
Garnish: sprinkle a little pumpkin pie spice on each. You can also sprinkle with some extra crushed gingersnap cookies.
Mangia! Enjoy!
Notes
Toasting Nuts:
Stovetop: Place a small-medium sauté pan on the stove over medium-low heat. Add the whole pecans and let them toast for about 5-8 minutes (tossing them frequently). Turn heat to low if pan is too hot. Keep a close eye on the nuts while they are toasting to avoid burning them. Once the nuts are toasted, remove them from the stove to cool.