Easy Mini Pumpkin Cheesecakes
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!
Ingredients
Crust
- 1 ½ cups Biscoff cookies crumbs
- 60 g Butter melted
Filling
- 450 g Cream cheese softened
- 1 teaspoon Vanilla extract
- ½ cup Brown sugar
- 1 cup Pumpkin puree unsweetened, not pumpkin pie filling.
- ½ teaspoon Kosher salt
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Ginger
- ¼ cup Sour cream
- 2 Eggs
Instructions
- Prepare a muffin tip with paper liners, and preheat an oven to 180c (350f).
- Pulse lotus biscoff cookies in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the cookies in a Ziplock bag and smash them with a cup until fine crumbs form.
- 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 for about 5-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature. Lower the temperature to 140c (280f).
- In a big mixing bowl, add the room temperature cream cheese, cinnamon nutmeg, ginger, vanilla extract, kosher salt, and brown sugar, and 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 or until the edges of the cheesecakes are set, but the middle is a bit jiggly. Keep the oven door closed for 5 minutes.
- Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.
- After the cheesecake is cooled, wrap the cheesecake with a plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
- Top the cheesecakes with whipped cream, cinnamon, and chopped pecans.
Notes
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a nonstick cupcake or muffin pan. We use nonstick pans for all of our mini cheesecake recipes. This makes sure that your cheesecakes will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Let your cheesecake cool in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture! It’s really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don’t open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Nutrition
Calories: 217kcalCarbohydrates: 10gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 59mgSodium: 197mgPotassium: 92mgFiber: 1gSugar: 8gVitamin A: 2907IUVitamin C: 1mgCalcium: 46mgIron: 0.4mg
Tried this recipe?Let us know how it was!