These Homemade Mini Pumpkin Cheesecakes with spiced wafer and browned butter crust are a great fall bite sized treat that bake up in about 10 minutes! These individual cheesecakes are great for parties and holidays!JUMP TO RECIPE
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Easy and delicious Homemade Mini Pumpkin Cheesecakes with Spiced Wafer crust!
This Mini Pumpkin Cheesecake recipe is a fun, bite sized and flavorful dessert the whole family can enjoy. With a richly flavored pumpkin cheesecake and a crunchy spiced wafer crust, these tiny treats are a perfect fall dessert.
How to make Mini Pumpkin Cheesecakes
What goes into the cheesecakes?
To make these delicious and rich Mini Pumpkin Cheesecakes, you will need:
- A couple bricks of cream cheese, softened to room temperature. Softening the cream cheese is very important. If you use cold cream cheese, it will not blend well, and you run the risk of having a chunky filling.
- Dark brown sugar. You'll use a bit in the Spiced Wafer crust, as well as in the cheesecake mixture.
- Eggs and egg yolks.
- Pumpkin puree. You're looking for the plain canned pumpkin, not pie filling.
- A touch of molasses. This is optional, but adds a bit of extra flavor to the final cheesecake.
- Some pure vanilla extract.
- Cornstarch, to help thicken up the cheesecake, and help it retain shape.
- Pumpkin spice, to flavor the cheesecakes.
Making the crust for the individual cheesecakes
Making the spiced wafer and browned butter crust for the individual cheesecakes is super easy with the help of your food processor. All you need to do is grind the cookies up with some brown sugar and melted or browned butter, and you are ready to go. The browned butter adds an extra layer of depth and richness to the crust, and only takes about 5 minutes!
Add the melted butter right to your food processor, and the whole crust is ready to go in about a minute. Then you'll spoon a bit of the cookies crumb mixture into each muffin cup, and press with the back of the measuring spoon to compact the crust down into the bottom. s
Tips for easy assembly
Aside from using the spoon the measure and press the crust, I also like to use a piping bag to distribute the cheesecake mixture. It's easy and fast, and mess free!
Alternatively, you could transfer the cheesecake mixture to a ziplock bag, and cut a small snip at the corner of the bag to pipe the filling. You can also carefully spoon the mixture into the muffin cups.
Storing the Mini Pumpkin Cheesecakes
Once cheesecakes are cooled to room temperature (about 1 hour), they can be store in the refrigerator for up to 4 days, or in airtight freezer bags for up to 2 months.
Serving the cheesecakes
For best flavor and texture, chill the cheesecakes in the refrigerator for at least 1-2 hours prior to serving. Top with whipped cream, if desired!
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Homemade Mini Pumpkin Cheesecakes
- mini muffin tin
- paper mini muffin cups
- Food Processor
Spiced Wafer Browned Butter Crust
- 8 oz (1 sleeve) spiced wafer cookies
- 1 tablespoon dark brown sugar
- 6 tablespoon butter
Pumpkin Cheesecake Filling
- 2 8 oz bricks cream cheese, softened
- ⅔ cup dark brown sugar
- 2 large eggs
- 2 large egg yolks
- 1.5 cups pumpkin puree (not pie filling)
- 1 tablespoon molasses
- 2 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 2 teaspoon pumpkin spice
- 1. Preheat oven to 325 degrees. 2. Add the spiced wafer cookies and 1 tablespoon brown sugar to the bowl of your food processor. 3. Brown the butter: In a light colored or stainless steel pan (this will help you more easily see the browning) heat butter over medium heat until melted. Cook 4-5 minutes, stirring occasionally, until golden brown. 4. Transfer browned butter directly to the food processor, and process until mixture resembles fine crumbs. 5. Line a mini muffin tin with muffin cups, and press about ½ tablespoon of the cookie crust mixture into each cup. Press with the back of the measuring spoon the compact the crust into an even layer. 6. To a large mixing bowl, add the softened cream cheese, brown sugar, eggs, egg yolks, pumpkin puree, molasses, vanilla, cornstarch and pumpkin spice. Mix well with a hand mixer on high speed, until all ingredients are homogenous. 7. Transfer to a piping bag and pipe into the muffin tins over the cookie crust. Alternatively, you could transfer to a ziplock bag and cut a small snip at the corner of the bag to pipe the filling, or carefully spoon the mixture into the muffin cups. 8. Bake the cheesecakes in the preheated oven for 10-12 minutes, until set. 9. Allow the cheesecakes to cool in the pan for 10 minutes prior to transferring to a wire rack to cool completely. This will help them keep their shape and keep from spreading. 10. Once cheesecakes are cooled to room temperature (about 1 hour), they can be store in the refrigerator for up to 4 days, or in airtight freezer bags for up to 2 months. For best flavor and texture, chill the cheesecakes in the refrigerator for at least 1-2 hours prior to serving. 11. Serve with whipped cream, or as is!
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