To make the cheesecakes and whipped cream, you will need:
And this is optional, but for the cutest possible cheesecakes, you'll need a pastry bag and a large star tip to pipe the whipped cream.
Preheat oven to 350°F, then add all of the crust ingredients to a food processor fitted with the blade attachment.
Pulse the mixture until the cookies are the texture of breadcrumbs, about 10-15 pulses.
Line a 12-cup muffin tin with cupcake liners, then divide the cookie crumb mixture evenly among the 12 cups (roughly 1 heaping tablespoon per cup).
Press the crumbs into a tightly packed, even layer at the bottom of each cup.
Bake the crust-filled cups in the preheated oven for 10 minutes.
Meanwhile, prepare your filling. Combine cream cheese, granulated sugar and pumpkin puree in the food processor fitted with the blade attachment.
Process until smooth and combined.
Add eggs, vanilla and pumpkin pie spice.
Again, process just until smooth and combined.
When the crusts have baked for 10 minutes, take them out of the oven and use a spoon to divide the filling evenly between the 12 cups.
Don't overfill your muffin cups. There should be at least half an inch of space left at the top.
Bake for 25-30 minutes, just until the filling is set.
Let the cheesecakes cool completely. Meanwhile, prepare the whipped cream: combine all whipped cream ingredients in a medium mixing bowl.
Whisk the mixture, with an electric mixer or by hand, until the cream holds stiff peaks.
Fit a pastry bag with a large star tip, then stand the bag in a container with a fairly wide rim, folding at least 4 inches of the bag over the edge of the container. Use a large spoon or spatula to transfer the whipped cream to the bag.
When the cheesecakes are completely cooled, carefully remove them from the muffin tin and peel the paper off of each one.
Pipe a dollop (about 1 1/2 tablespoons, but really this is to taste) of whipped cream on each mini cheesecake.
Mini Pumpkin Ginger Cheesecakes with Pumpkin Spice Latte Whipped Cream
Makes 12
INGREDIENTS
For the crust:
3 ounces store-bought ginger thins (or other ginger cookies)
3 tablespoons butter, melted
1 tablespoon granulated sugar
pinch of salt
For the filling:
12 ounces cream cheese
⅔ cup granulated sugar
¾ cup pumpkin puree
2 eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
For the whipped cream:
1 cup heavy whipping cream, chilled
2 teaspoons instant coffee granules
1 teaspoon pumpkin pie spice
1 tablespoon granulated sugar
PREPARATION
For the crust:
1. Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. Add gingersnaps, sugar, melted butter, and a pinch of salt to a food processor and process until the cookies are the texture of breadcrumbs, 10-15 pulses. Divide the mixture evenly among the 12 lined muffin cups, and press it into a flat, even layer on the bottom of each cup. Bake for 10 minutes.
For the filling:
1. Wash and dry the food processor and blade. Add cream cheese, pumpkin puree, and sugar to the food processor and process until smooth and combined. Add eggs, vanilla, and pumpkin pie spice and process until thoroughly combined, 30-45 seconds.
2. When the mini crusts have baked for 10 minutes, divide the filling mixture among the muffin cups, filling each one about ¾ full.
3. Bake until the top of the cheesecakes are set but they still jiggle slightly when you shake the pan, 25-30 minutes. Cool to room temperature before gently removing the cheesecakes from the muffin tin. Refrigerate at least 1 hour before topping with whipped cream and serving.
For the whipped cream and assembly:
1. Combine all whipped cream ingredients in a large mixing bowl and beat with a whisk or hand-mixer until the cream holds stiff peaks.
2. When the cheesecakes are refrigerator cold, peel the cupcake liners off, then top each cheesecake with a dollop of the whipped cream, and serve.
If you’re bringing these mini cheesecakes to a potluck (like we suggest in our Friendsgiving menu), here’s what to do:
Before the potluck, cook the cheesecakes according to the recipe above, up to 2 days in advance. Store them in an airtight container in the fridge for up to 2 days, without the whipped cream. Up to 4 hours before the potluck, make the whipped cream and pipe it onto the cheesecakes. Whip the cream for about 30 seconds longer than you usually would, so that it holds very firm peaks (this will ensure that it holds its shape until you're ready to serve). Store the cheesecakes in a single layer in a very large airtight container or aluminum tray with foil on top. It's important that your container be deep enough so that the top doesn't touch the top of the cheesecakes, since that would ruin your pretty piping.
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