Mini Chocolate Pumpkin Cheesecakes – Hiland Dairy

Ingredients

• 12 chocolate sandwich cookies (such as Oreos), finely crushed
• 2 tablespoons Hiland Unsalted Butter , melted
• 10 ounces Hiland Cream Cheese , room temperature
• 1/2 cup brown sugar, packed
• 1 tablespoon all-purpose flour
• 1/4 teaspoon kosher salt
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 cup pumpkin puree
• 1/4 cup Hiland Sour Cream , room temperature
• 1 teaspoon vanilla extract
• 1 large egg, room temperature
• 6 oz semisweet chocolate, finely chopped
• 3/4 cup Hiland Heavy Whipping Cream
• Preheat oven to 320°F. Line a standard 12-cup muffin tin with paper liners.
• In a small bowl, stir together the crushed cookies and melted butter until evenly coated.
• Divide the mixture evenly among the liners and press firmly into the bottom.
• Bake for 5 minutes, then set aside to cool.
• In a large bowl, beat the cream cheese until smooth and creamy.
• Add the brown sugar, flour, salt, and pumpkin pie spice, mixing until well combined.
• Beat in the pumpkin puree, sour cream, and vanilla.
• Add the egg and mix on low speed until just incorporated. Make sure not to overmix.
• Spoon the batter evenly over the crusts.
• Bake for 18–20 minutes, or until the edges are set and the centers still have a slight wobble.
• Remove from the oven and let cool at room temperature for 30 minutes.
• Transfer to the refrigerator and chill for at least 4 hours or overnight.
• Place the chopped chocolate in a heatproof bowl.
• In a small saucepan, heat the cream until it just begins to simmer.
• Pour the hot cream over the chocolate, cover, and let sit for 2 minutes.
• Whisk until smooth, then let cool to room temperature.
• Press plastic wrap directly into the surface to prevent a film from forming.
• Using an electric mixer, whip the ganache until light and fluffy (about 3 minutes).
• Pipe or spoon onto the chilled cheesecakes before serving.