Mini Pumpkin Cheesecakes

Step 1

For the crust add the speculoos cookies into a food processor and pulse until a fine crumb. You can also place them in a plastic bag and crush with a rolling pin into fine crumbs.

Make the crust

Step 2

Add the melted butter to the cookie crumbs and mix until a sand-like texture is formed and all the crumbs are evenly moistened.

Add the Melted Butter

Step 3

I like to use a heaping tablespoon to portion out the crust into the cupcake liners. Then use the top of a  jar to press the crust into place tightly in the muffin pan. Bake the crusts for 5 minutes.

Measure out the Crust

In the bowl of an electric mixer fitted with a paddle attachment or large bowl with an electric mixer beat the cream cheese for 2 minutes on low-medium speed.

Make the filling

Step 4

Mix in the brown sugar for a minute or two, again scraping down the sides of the bowl

Add Brown Sugar

Step 5

Next add the pumpkin puree, pumpkin pie spice, vanilla, and sour cream. Beat for another 2-3 minutes on low-medium speed.

Mix Pumpkin & Vanilla

Step 6

Add in the eggs one at a time, making sure there are no traces of yolk left behind.

Add in Eggs

Step 7

I like to use a large cookie scoop to evenly pour the batter into the prepared muffin tin.

Pour the Batter into the tin

Step 8

Bake the mini cheesecakes for 15-20 minutes. The cheesecake should jiggle just a little bit, the sides should be fully set. Let cool the chill in the fridge for a few hours.


Step 9

Add whipped cream and a sprinkling of pumpkin pie spice.

Add Toppings

Step 10