Mini Pumpkin Cheesecakes with Biscoff Crust
Autumn isn’t complete without some sort of pumpkin dessert, and these Mini Pumpkin Cheesecakes are one of my favorites! Creamy, lightly spiced pumpkin cheesecake sits atop a Biscoff cookie and pecan crust in the perfect single serve portion. If you love cheesecake but feel intimidated by baking it, this mini size made in a cupcake pan is a great way to start since it doesn’t need a water bath and is less likely to crack. Read on to learn how to make them yourself.
Make and Pre-Bake the Biscoff Crusts
To start, you need to pre-bake the Biscoff crusts before adding the cheesecake batter on top. To make the crusts, pulse Biscoff cookies, pecans, sugar, and salt in a food processor until you have a fine crumb. Mix with melted butter until fully combined. Transfer the crust mixture to a lined cupcake pan, evenly distributing the crumbs. Using the back of a spoon or the bottom of a shot glass, press down the crust mixture so it is tightly packed in an even layer that covers the bottom of each cupcake liner.
Bake at 350°F for 10 minutes.
Make the Cheesecake Batter and Bake
Next you will make the pumpkin cheesecake batter. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, mix together softened cream cheese and pumpkin puree until smooth. Add sugar, one egg, sour cream or Greek yogurt, pumpkin pie spice, and vanilla extract and mix until fully combined and smooth.
Spoon the cheesecake batter over the pre-baked crusts, ensuring that each mini cheesecake has the same amount of batter. Gently tap the pan on the table to remove any air bubbles.
Bake for 20-22 minutes or until the center of each cheesecake is just set. Allow to cool in the pan for at least 15 minutes before removing from the pan and transferring to the refrigerator to cool completely (about 1-2 hours).
Finishing Touches
Once the cheesecakes have cooled, you can add you desired toppings. I suggest whipped cream, Biscoff cookie crumbs, and/or chopped pecans. A caramel drizzle would also be delicious if you have a big sweet tooth!
Store leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
Mini Pumpkin Cheesecakes with Biscoff Crust
Lightly spiced mini pumpkin cheesecakes with a Biscoff cookie and pecan crust.
Ingredients
- 3/4 cup Biscoff cookies
- 1/2 cup pecans
- 2 Tbsp granulated sugar
- 1/4 tsp salt
- 1/4 cup melted butter
- 8 oz cream cheese, softened at room temperature
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 2 Tbsp sour cream or plain Greek yogurt
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Whipped cream
- Biscoff cookie crumbs
- Chopped pecans
Instructions
- Preheat the oven to 350°F. Line a 12-count cupcake pan with cupcake liners.
- Using a food processor or high powered blender, pulse the Biscoff cookies, pecans, sugar, and salt until you have fine crumbs. Stir in the melted butter until fully combined.
- Divide the crust mixture evenly into the cupcake pan. Using a spoon or the bottom of a shot glass, press down the crumbs so that they are tightly packed in an even layer and cover the bottom of each cupcake liner.
- Bake for 10 minutes. Set aside.
- Meanwhile, prepare the cheesecake filling. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, mix together the softened cream cheese and pumpkin puree until smooth.
- Add the sugar, egg, sour cream or Greek yogurt, pumpkin pie spice, and vanilla and mix until fully combined and smooth.
- Spoon the cheesecake batter over the pre-baked crusts, ensuring that each mini cheesecake has the same amount of batter. Gently tap the pan on the table to remove any air bubbles.
- Bake for 20-22 minutes or until the center of each cheesecake is just set. Allow to cool in the pan for at least 15 minutes before removing from the pan and transferring to the refrigerator to cool completely (about 1-2 hours).
- Once cooled, you can top the mini cheesecakes with whipped cream, chopped pecans, and Biscoff cookie crumbs as desired.
- Store leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
