I've been wanting to make these for so long! I combined and altered a few different recipes to create these little beauties. They are gluten-free and the perfect size for one!
Mini Pumpkin Spice Cheesecake Recipe
(makes about 13)
Cheesecake Crusts
3/4 cup nuts (I used a mix of walnuts and pecans)
1/2 cup sugar
2 1/2 Tablespoons butter (soft)
1) Blend nuts in food processor or blender until finely ground
2) Put the blended nuts into a bowl and mix in the sugar and butter
3) Line a cupcake pan with 13 cupcake liners. (I used foil liners)
4) Spoon about 1 tablespoon of the nut mixture into each cupcake liner
5) Press the mixture down into each liner with your fingers or a spoon
6) Bake crusts for 8-10 minutes at 350 degrees (take them out right when they get a bit brown on the edges)
7) Set aside and allow them to cool
Cheesecake Filling
One 8 oz. package of softened cream cheese
1/2 cup pumpkin puree
1 egg and 1 egg white
1/4 cup brown sugar
2 1/2 tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch of ground gloves
1) Put all the ingredients into a mixer and mix on medium until all the ingredients are mixed together. (make sure the cream cheese is soft so it mixes well)
2) Spoon the filling into the cupcake liners (divide the filling evenly among the 13 liners)
3) Put the little cheesecakes in the oven at 375 and bake for about 15 minutes
4) Take out your cheesecakes, let them cool on the counter, and then place them in the fridge. Allow them to chill at least 2 or 3 hours before you eat them. They are best if chilled overnight.
Cheesecake Topping
1 cup heavy whipping cream
1 large spoonful of caramel
1) Heat the caramel up in the microwave for a few seconds
2) Put the cream and caramel into a mixer and mix on high until peaks form
3) Put the whipped cream into a large plastic bag and cut off the tip
4) Pipe the whipped cream onto the cheesecakes before serving or simply spoon it on top
*Sprinkle cinnamon on top before serving (optional!)
*I also like to remove the cupcake liner before serving
