We Love Cheesecakes Recipes. We recently sent some samples to Sweet Things By Lizzie, and she whipped together these unbelievable Mini Pumpkin Cheesecakes with a Cannoli Chip crust. Follow her recipe to create these delicious treats to share with your family (or eat them by yourself)!
Read on for the Mini Pumpkin Cheesecakes with a Cannoli Chip Crust.
MINI PUMPKIN CHEESECAKES WITH CANNOLI CHIP CRUST
Makes: 8 mini cheesecakes
Prep time: 40 minutes Bake time: 30 minutes
1 and 1/2 cups Cinnamon & Sugar Original Cannoli Chips crumbled
5 tablespoons melted butter
3 (8 ounce) packs of full fat cream cheese softened
1 cup sugar
1 teaspoon best quality vanilla
1 cup canned pumpkin
3 medium eggs at room temperature
1 and 1/2 teaspoons cinnamon
Sweetened whipped cream
1 cup heavy cream
2 tablespoons confectioners sugar
sprinkle of cinnamon
Blend cannoli chips and melted butter together until combined. Divide equally into the individual cheesecake pans and press onto the bottom. You can make these in a muffin tin if you do not have mini cheesecake pans. If they are not non stick, lightly butter or spray the tins with non stick spray.
Preheat your oven to 350 degrees. In a food processor, add cream cheese, sugar, pumpkin, vanilla and cinnamon. Add eggs one at a time and pulse until all ingredients are incorporated. Divide equally among the 8 mini cheesecake cups, filing them no more than 3/4 full. If you are using a muffin tin, it will make more than 8 cheesecakes. Bake for 30 to 35 minutes or until the center is done and firm to the touch. Cool completely before carefully removing them to a wire rack. Chill in the fridge until you are ready to serve them with sweetened whipped cream. To make the whipped cream, place your mixing bowl in the freezer for several minutes. When very cold, whip a cup of heavy cream with 2 tablespoons of confectioners sugar until stiff peaks form. Dollop the cold cheesecakes with the whipped cream and sprinkle a bit of cinnamon on top for presentation.