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Homemade Mini Pumpkin Cheesecakes
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Homemade Mini Pumpkin Cheesecakes

Prep Time30 minutes
Cook Time10 minutes
Course: Dessert
Keyword: cheesecake, pumpkin
Servings: 64

Equipment

  • mini muffin tin
  • paper mini muffin cups
  • Food Processor

Ingredients

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 

Instructions

  • 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!