Delicious Mini Pumpkin Spice Cheesecakes with Biscoff Crust
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Author:souzanfood
Total Time:2 hours
Yield:12 servings 1x
Description
Savor these delicious mini pumpkin spice cheesecakes with a Biscoff crust Perfect for fall they blend creamy texture and spiced flavor in every bite
Ingredients
Scale
1 ½ cups Biscoff cookie crumbs
½ cup unsalted butter, melted
2 tablespoons sugar
16 oz cream cheese, softened
1 cup pumpkin puree
¾ cup sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
Instructions
Preheat the oven to 325°F (160°C).
In a medium bowl, combine the Biscoff cookie crumbs, melted butter, and sugar. Mix until the crumbs are well coated.
Line a muffin tin with paper liners and press 2 tablespoons of the crust mixture into the bottom of each liner.
Bake the crust for 8-10 minutes or until set. Remove from the oven and let cool.
In a mixing bowl, combine cream cheese and sugar, and beat until smooth. Add the pumpkin puree, eggs, vanilla, and spices, and mix until well combined.
Fill each crust with the pumpkin filling, filling them about ¾ full.
Bake for 18-20 minutes, until the centers are set but slightly jiggly.
Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.
