Pumpkin Cheesecake

These mini Pumpkin Cheesecakes feel creamy and light with a soft mousse texture and warm pumpkin spice. The chocolate cookie base adds a rich contrast that works really well with the smooth filling. They look cute and clean with that chocolate drip, a fluffy swirl on top, and a shiny chocolate topper.

Prep Time 25

Chill Time 6

Total Time 6 25

Servings Mini Cheesecakes

Calories 596kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

Base

135 g (1 cup) cookie crumbs chocolate
50 g (4 tablespoon) butter unsalted, melted

Filling

250 g (9 oz) cream cheese
110 g (½ cup) sugar superfine or caster sugar
2 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon ginger
¼ teaspoon allspice
250 g (1 cup) pumpkin puree
3 teaspoon gelatin powder
3 tablespoon hot water
400 ml (1⅔ cups) heavy cream

Chocolate Decoration

100 g (½ cup) dark chocolate melted
100 g (½ cup) dark chocolate melted, extra for drips

Whipped Pumpkin Spice Cream Topping

250 ml (1 cup) heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla
½ teaspoon reserved pumpkin spice
1 tablespoon milk powder

INSTRUCTIONS

Base

Combine the cookie crumbs with the melted butter until the mixture feels even and soft.
Press the mixture into silicone molds to form a firm base. Silicone molds give a clean release after freezing. Cupcake liners in a tray also work.
Place the molds in the fridge while you prepare the filling.

Filling

Beat the cream cheese and sugar in a bowl until the mixture turns smooth and creamy.
Stir the cinnamon, nutmeg, cloves, ginger and allspice in a small bowl.
Set aside ½ teaspoon of the spice mix for the topping.
Add the rest of the spice mix to the cream cheese mixture and mix again.
Add the pumpkin puree and mix until the filling looks smooth and even.
Place the gelatine powder in a small bowl and add the hot water. Stir until the gelatine dissolves.
Add the heavy cream to the filling and mix on medium speed until the mixture thickens. Pour in the gelatine while mixing so it blends in smoothly.
Spoon or pipe the filling over the chilled bases, then smooth the tops.
Freeze the mini cheesecakes for six hours or overnight until firm.

Chocolate Decoration

Melt the chocolate in the microwave in short bursts. Stir until smooth.
Transfer the melted chocolate to a piping bag or zip lock bag.
Snip a small amount off the bag and pipe thin chocolate circles onto parchment and let them set until firm.

Whipped Pumpkin Spice Cream Topping

Place the heavy cream, powdered sugar, vanilla, reserved pumpkin spice and milk powder in a bowl.
Whip until the mixture reaches firm peaks and holds its shape.

Assembly

Remove the frozen cheesecakes from the molds and place them on a serving tray.
Spoon a little melted chocolate around the edge of each cheesecake and tease it with a spoon to make a drip.
Pipe a whipped cream swirl on top using a 1M piping tip or spoon the topping.
Place a chocolate decoration on top.
Chill for two hours before serving so the cheesecakes thaw and the texture softens.

NOTES

The silicone mold gives the neatest shape and makes the release easy once the cheesecakes freeze. If you use cupcake liners, keep them in a tray so they stay steady.
Let the melted butter cool slightly before mixing it with the cookie crumbs so the base holds better.
Mix the cream cheese until it feels smooth before adding the spices and pumpkin.
Warm gelatin blends into the filling better, so stir it until it looks clear with no grains.
Freeze the mini cheesecakes without toppings for the cleanest edges.
Add the whipped cream and chocolate decoration after thawing.

NUTRITION