Classic fall flavors and just four mini cheesecakes. Perfect for a special treat for you and someone special.
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Crust
1 Half Stick (1/4 cup) Land O Lakes® Butter, divided
6 (12 cup) speculoos cookies, crushed
1 tablespoon sugar
Filling
4 ounces cream cheese, softened
14 cup granulated sugar
14 cup canned pumpkin
12 teaspoon pumpkin pie spice
Whipped Cream
14 cup Land O Lakes® Heavy Whipping Cream
2 teaspoons powdered sugar
14 teaspoon ground ginger
STEP 1
Heat oven to 325°F. Line 4 muffin pan cups with 2 paper liners each; set aside.
STEP 2
Melt 2 tablespoons butter in small bowl in microwave. Add cookie crumbs and 1 tablespoon granulated sugar; mix well. Divide evenly among prepared muffin cups. Press down evenly.
STEP 3
Combine remaining 2 tablespoons butter, cream cheese, 1/4 cup granulated sugar and egg in small bowl. Beat until well mixed. Add pumpkin and pumpkin pie spice; mix well. Pour evenly into muffin cups.
STEP 4
Bake 23-28 minutes or until edges are set and centers are slightly jiggly. Remove from oven. Cool completely. Refrigerate at least 4 hours.
STEP 5
Combine whipping cream, powdered sugar and ginger in small bowl. Beat on high until soft peaks form. Dollop each cheesecake with whipped cream mixture. Refrigerate leftover cheesecakes in container with tight-fitting lid.
A great cheesecake is creamy in the center, the result of slight under-baking, which often results in a slight dip in the center.
