Mini Pumpkin Cheesecakes

Name: Mini Pumpkin Cheesecakes
Prep time: 20 min
Total time: 5 h 20 min
Yield: 4 mini cheesecakes
Ingredients: Crust; 1 Half Stick (1/4 cup) Land O Lakes® Butter divided; 6 (1/2 cup) speculoos cookies, crushed; 1 tablespoon sugar; Filling; 4 ounces cream cheese, softened; 1/4 cup granulated sugar; 1 large Land O Lakes® Egg; 1/4 cup canned pumpkin; 1/2 teaspoon pumpkin pie spice; Whipped Cream; 1/4 cup Land O Lakes® Heavy Whipping Cream; 2 teaspoons powdered sugar; 1/4 teaspoon ground ginger

Classic fall flavors and just four mini cheesecakes. Perfect for a special treat for you and someone special.

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20 min

Prep Time

05 hrs 20 min

Total Time

4 mini

cheesecakes

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Ingredients

Crust

1 Half Stick (1/4 cup) Land O Lakes® Butter, divided

6 (¹/₂ cup) speculoos cookies, crushed

1 tablespoon sugar

Filling

4 ounces cream cheese, softened

¹/₄ cup granulated sugar

1 large Land O Lakes® Egg

¹/₄ cup canned pumpkin

¹/₂ teaspoon pumpkin pie spice

Whipped Cream

¹/₄ cup Land O Lakes® Heavy Whipping Cream

2 teaspoons powdered sugar

¹/₄ teaspoon ground ginger

How to make

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.