Pumpkin Mini Cheesecakes

By Chef Eddy Van Damme

Prep Time:

1h 20m

Bake/Cook Time:

15m - 18m

Yield:

18 mini cheesecakes

Plan for:

4 hours + chill time

These individual Pumpkin Mini Cheesecakes strike a perfect balance between the comforting flavors of pumpkin pie and the velvety creaminess of cheesecake. Each bite blends sweet and spiced notes for a satisfying treat perfect for Fall or Thanksgiving dessert. With their convenient mini size, they're perfect for bringing to a potluck or office gathering.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

4 teaspoons gelatin
3 tablespoons water
2 packages (8 oz each) cream cheese, at room temperature
1 cup Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
1 can (15 oz) pumpkin puree (not pumpkin pie filling)
2 tablespoons all-purpose flour*
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup + 1 cup whipping cream
2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
Biscoff or Speculoos Cookies
1/3 cup (17g) almond slices

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Place 18 greaseproof cupcake liners in muffin tins. Set aside.
Combine gelatin and water in a small bowl or cup and set aside.
Ensure that cream cheese is at room temperature before proceeding. Place in a large bowl. Add first listed sugar and 1 teaspoon vanilla extract.
Stir to combine using a firm rubber spatula. When completely smooth add pumpkin puree, flour, ginger, cinnamon, and cloves.
In a saucepan bring to a boil 1/2 cup whipping cream, remove from heat, let cool for 3 minutes and add dissolved gelatin, whisk vigorously and add to above.
Pour mixture evenly into cupcake liners and place in refrigerator. Baking is not required. Mini cheesecakes will need at least 4 hours of setting or overnight.
Make Biscoff-style cookie dough and place in refrigerator preferably overnight.
Either place a piece of parchment on a cookie sheet or brush cookie sheet evenly with melted butter and set aside.
Preheat oven to 340°F. Roll about 1/4 of chilled dough onto a lightly floured surface about 3-4 credit cards thick. Cut into 1 1/2-2-inch rounds.
Decorate with a few almond slices. Place on cookie sheet and bake for about 15-18 minutes. Cut enough dough to obtain 2-3 cookies per mini cheesecake.
There will be extra cookie dough which can be frozen for later use. However, remaining dough can be rolled and baked into cookies. When wrapped well they easily keep for 10 days.
Cookies will first rise and then collapse which is a sign that it is nearly done. When gently pressed with a finger, surface of cookies should spring back. Remove from oven.
Whip remaining 1 cup of cream, remaining 2 tablespoons sugar, and vanilla to firm peaks.
Place cream in a piping bag fitted with a large French pastry tip and pipe kisses on surface of mini cheesecakes.
Decorate with a cookies.