Easy Mini Pumpkin Cheesecakes

richanddelish.com

These mini pumpkin cheesecakes are made with a lotus biscoff cookie crust, filled with an easy pumpkin cheesecake filling, and topped with whipped cream and cinnamon!

Into a small to medium mixing bowl, add the crumbs, and melted butter.

Mix with a spoon until the crumbs are coated with butter.

Scoop about 1 teaspoon of the crumbs and place it in each muffin tin, pressing evenly and firmly into the pan. Bake the crust in a 180c (350f) preheated oven.

In a big mixing bowl, add the room temperature cream cheese, cinnamon nutmeg, ginger, vanilla extract, kosher salt, and brown sugar

Mix with an electric hand mixer until the cream cheese is creamy.

Add the sour cream and pumpkin puree and mix until well combined.

Add the eggs and mix until just combined.

Pour the cheesecake batter over the crust, filling each mold until it’s almost full, and release air bubbles by tapping the pan onto a flat surface.

Bake the cheesecakes in a preheated 140c (280f) oven for about 15 minutes

Top the cheesecakes with whipped cream, cinnamon, and chopped pecans.

Find the full recipe on our website richanddelish.com or click on the link below!