What a fun little treat for a festive Fall party or potluck! Silky pumpkin cheesecake is layered on a crisp gingersnap crust and topped with fluffy bourbon cream and a drizzle of caramel. I mean come on - what's not to love?!
For a truly smooth cheesecake, take care to soften the cream cheese in advance and scrape down the bowl after each additional ingredient. You're wanting to gradually add each ingredient so as not to end up with chunks of cream cheese floating around in your batter. Your patience will be rewarded!
And prepare yourself mentally - the tops of these little cheesecakes will crack. Sorry about it. So in an effort to pretty 'em up, I figured a big dollop of bourbon whipped cream would hide the cracks and add a punch of flavor. To be frank, I could go to town on a bowl of the bourbon cream alone. But I suppose if pressed, I'll enjoy a Mini Pumpkin Cheesecake as well.
Mini Pumpkin Cheesecakes
Ingredients
For the crust
· 6oz gingersnaps
· ½ cup whole pecans
· 4 tbsp butter, melted
For the cheesecakes
· 16oz cream cheese, softened
· 1 cup sugar
· 1 cup pumpkin puree
· 2 eggs
· 2 tbsp sour cream
· 1 tsp vanilla extract
· 1 tsp cinnamon
· 1 tsp ginger
· ½ tsp clove
· ½ tsp grated nutmeg
· ¼ cup caramel syrup
For the bourbon cream
· 2 cup heavy cream
· ½ cup powdered sugar
· 2 tbsp bourbon whiskey
Preheat oven to 350F.
For the crust… add the ginger snaps and pecans to the bowl of a food processor. Pulse until finely ground. Add the melted butter and pulse a few more times until all the crumbs are moistened.
Line a cupcake pan with paper cups. Lightly spray the paper cups. Spoon about a rounded tablespoon of the crumb mixture into each cupcake tin. Using a small measuring cup, tamp the crumbs into an even layer in the bottom of each tin. Set aside.
For the cheesecakes… add the cream cheese to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium high speed until very smooth. Scrape down the bowl and add the sugar. Beat until combined and smooth. Scrape down again and add the pumpkin puree. Beat again on medium speed until smooth. Stir in the egg and sour cream until combined. Scrape down the bowl and add the extract and spiced. Beat one last time until mixed through.
Pour the cheesecake batter onto the crusts just below the top of each paper liner. Gently tap the pan on the counter to smooth the surface of each cheesecake.
Bake the mini cheesecakes for about 23-25 minutes until the cakes puff and still jiggle just slightly in the center.
Remove from the oven and allow to cool for about an hour. Chill in the fridge for 2-3 hours until set.
For the bourbon cream… beat the cream on high in the bowl of a stand mixer fitted with a whisk attachment. Continue to whisk until the cream forms stiff peaks. Add the powdered sugar and whisk on high until combined. Add the bourbon and beat again until stiff peaks form. Transfer the bourbon cream to a piping bag fitted with a star tip.
Pipe the cream on top of each pumpkin cheesecake just before serving. Drizzle each cheesecake with a bit of caramel syrup.
Makes 18 mini cheesecakes
Gluten Free Friendly!
Substitute the gingersnaps with your favorite GF brand, such as Mi-Del.
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