Mini Pumpkin Pie Cheesecakes
D e l e c t a b l e
D e c a d e n t
D e l i c i o u s
Slight hint of pumpkin spice, but made with everything nice
The holiday season is not complete without one thing in our home. Cheesecake. As far as I can remember, in every holiday, whether it be Thanksgiving or Christmas, there is some type of cheesecake set out with the rest of desserts. Everyone may have their particular traditions, but if there is one thing I may consider a tradition, it is this. Cheesecake. Oh beautiful, creamy goodness. It is silky, smooth, rich and milky with the thick layer of crunch with that cookie crumble on the bottom What is not to love?
With all that being said, pumpkin pie is another huge staple in many homes during the holiday season. Personally, pumpkin pie wasn't a favorite of mine growing up, it wasn't particularly something I enjoyed. Now cheesecake, that's a whole different story. Let's get back to this story though!
One thing I did enjoy about a pumpkin pie were the flavors. The spices. The aromatics of the silky pie. The texture sometimes threw me off but flavor wise it was quite delicious.
As my taste buds matured, I did enjoy pumpkin pie more and more. And I knew I had to take this traditional dessert and combine it with my favorite dessert on planet earth. Here we are with my mini pumpkin pie cheesecakes!
Ya'll get those holiday tables set, because this dessert is out of this world. The texture is cremy and smooth. The flavors of the spices running through the cream cheese - yum! The crust, that crust is made with delicious digestive biscuits which holds its crunch oh so well!
Every aspect, every bite, every taste, every mouthful is something to be thankful for.
Check out these other Cheesecake recipes:
Preheat oven to 350 degrees F
1. In a large Ziploc bag, or food processor place your graham crackers, or digestive biscuits and pulse or crush with a rolling pin until fine crumbs.
2. Add in melted butter and rub together to create a wet sand consistency.
3. Line your cupcake tray with liners.
4.Using a 1/4 cup measurement scoop 2 tablespoons amount in each cupcake liner and press down to form a crust on the bottom and some around the sides.
5. In a large mixing bowl cream together 2 blocks of cream cheese until smooth.
6. Next, add in your sweetened condensed milk and vanilla extract and mix well until fully incorporated.
7. Using a spatula scrape the bottom and sides of your bowl frequently.
8. Add in your dry milk powder and pumpkin pie spice and mix well.
You really want to make sure the dry milk powder is fully mixed in.
9. Measure your pumpkin puree and combine all ingredients.
10. Lastly add in your eggs one at a time and mix only until combined. You do not want to overmix your eggs.
You can use a spatula to mix your eggs to prevent overmixing.
11. Scoop in 1/4 cup measurement into each cupcake liner.
12. Bake for 18 minutes until set.
13. Set out to cool completely before chilling.
14. In a separate bowl, add in your heavy whipping cream, powdered sugar and vanilla extract.
15. Using a hand, standing mixer or a whisk mix for 5 to 8 minutes until stiff peaks form.
16. Serve chilled with whipped cream and crushed graham crackers or pumpkin pie spice dusted on top.
Indulge in these mouth-watering treats anytime of the year or for a special occasion. Satisfy your sweet tooth!
