Mini Pumpkin Spice Cheesecakes – Creamy Fall Dessert Recipe
These Mini Pumpkin Spice Cheesecakes with a Biscoff crust and whipped cream topping are perfect for fall gatherings and holiday treats.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.
Cooking tools:
- Cheesecake pan
- Piping bag
- Hand mixer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plate
- Paper towel
- Refrigerator
Ingredients
- 2 cups Biscoff cookie crumbs.
- 1 tbsp light brown sugar.
- 6 tbsp unsalted or salted butter, melted.
- 1 1/2 cups pumpkin puree, with excess moisture removed to equal 1 cup.
- 12 oz cream cheese, room temperature.
- 1 1/4 cups powdered sugar.
- 2 tsp vanilla extract.
- 1 1/2 tsp pumpkin pie spice.
- 1 cup heavy cream.
- 3/4 cup heavy cream.
- 2 tbsp powdered sugar.
- 1/2 tsp vanilla extract.
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