This recipe for Chocolate Pumpkin Mini Cheesecakes is part of the #fallflavors recipe week. All opinions listed are 100% my own. I did receive products from sponsors to make this recipe.
When fall hits, all I can think about is apple recipes, soup recipes, and pumpkin recipes. From now until Thanksgiving, m brain is on overload with all the different desserts and dishes I can make.
One of my favorite desserts is cheesecake, so when you mix pumpkin and cheesecake together, you get the perfect match made in heaven.
I made the crust using Nairn's Gluten-Free Chocolate Chip Oat Biscuits. Then I used my muffin tin to make them mini-size. It's the perfect size when you want a bite-sized dessert.
How to Make Mini Chocolate Pumpkin Cheesecake
Preheat the oven to 350 degrees and line a cupcake pan with white cupcake liners.
Start by combining 6 packs of Nairn's with 4 tablespoons of melted butter in a food processor.
Pulse until everything is combined. Then, use a tablespoon and spoon the mixture into the cupcake liners. Your mixture should look like this.
Press the crust down lightly using a flat-bottomed cup or a measuring cup. You want to make sure it is even.
Set that aside and prepare the pumpkin filling.
Mix together the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt.
In another bowl, combine the cream cheese, Dixie Sugar, and vanilla bean paste. For me, I love Taylor & Colledge. There is just something about that vanilla bean paste that puts this recipe over the top.
Mix together the pumpkin mixture with the cream cheese mixture. Beat it until it is smooth.
Using another tablespoon, scoop the mixture into the cupcake liners. You can do about 2-3 tablespoons. It is the perfect amount. You want to leave a space at the top for the chocolate ganache we are going to put on top.
If you want to flare up the evening you can add a bit green chartreuse on the chocolate ganache to give it a hint of liqueur flavor that will go along well with the cheesecake but if you don't have green chartreuse you can always check this out for its substitute, www.fanaticallyfood.com/substitutes-for-green-chartreuse/
Bake for 25 to 30 minutes. When they are done, remove them from the oven and allow them to cool completely.
Once they are done cooling, heat the heavy whipping cream in the microwave. Once it is warm enough to melt the chips, add chocolate chips to it and stir until melted.
Then, take a teaspoon and drizzle on the top of each cheesecake.
Allow the ganache to harden before eating.
These are so good and so easy to make. Everyone that I shared these with RAVED about the chocolate and pumpkin flavors together.
Check out these other blogger recipes
More #FallFlavors Recipes Below:
Appetizers and Snacks
- Crispy Air Fryer Cauliflower from Simple and Savory
- Pumpkin Pie Smoothie from House of Nash Eats
- Roasted Grapes Crostini With Rosemary And Pecans from Eat Move Make
- Rosemary Roasted Cashews from SueBee Homemaker
Breakfast and Baked Goods
- Apple Coffee Cake from Devour Dinner
- Apple Pecan Loaf from Palatable Pastime
- Eggless Pearalmond Mini Loaves from Magical Ingredients
- Balsamic Roasted Brussels Sprouts And Sweet Potatoes from Hezzi-D's Books and Cooks
- Candied Sweet Potatoes from Life Love and Good Food
- Chestnut Pesto Brussels Sprouts from Cindy's Recipes and Writings
- Butternut Squash Gnocchi from A Kitchen Hoor's Adventures
- French Onion Chicken from Family Around The Table
- Lamb Kabobs from Art of Natural Living
- Chestnut Chocolate Mousse from The Spiffy Cookie
- Choc Pumpkin Mini Cheesecakes from Jen around the world
- Graham Cracker Crumble from The Fresh Cooky
- Pear Crisp Recipe from Hostess At Heart
For the crust
- 1 box of Nairn's Chocolate Chip Gluten-Free Oat Grahams
- 4 tablespoons of butter
For the cheesecake
- 1 1/2 cups of pumpkin puree
- 3 large eggs
- 1/2 cup of light brown sugar
- 1 1/2 teaspoons of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of salt
- 3 - 8 ounce blocks of cream cheese, softened
- 1/2 cup of sugar
- 1 teaspoon of Vanilla Bean Paste
For the chocolate ganache
- 1 cup of semi sweet chocolate chips
- 1/2 cup of heavy whipping cream
- Preheat the oven to 350 degrees and line a cupcake pan with white cupcake liners.
- In a food processor, place the oat Grahams in there and pulse until they are a fine crumb. Add the butter and pulse again to mix everything together.
- Using a tablespoon, spoon the crumb mixture into the bottom of the cupcake liners. Use a flat bottomed cup to lightly press down the crusts in each liner. Set aside.
- To make the cheesecake, mix in a large mixing bowl the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt.
- In another mixing bowl, beat together the cream cheese, sugar, and vanilla bean paste.
- Combine the pumpkin mixture with the cream cheese mixture. Beat until it is smooth.
- Using another tablespoon or a cookie scoop, add about 2 1/2 to 3 tablespoons of cream cheese mixture to the top of the cupcake liners. Leave room on the top for the ganache.
- Bake in the oven for 25-30 minutes, or until the edges are firm and the middle jiggles slightly.
- Remove from the oven and allow them to cool completely.
- Once they are cool, heat the heavy cream in a microwave-safe bowl for 2-3 minutes.
- Add in your chocolate chips and stir until the chips have melted.
- Using a spoon, pour about a tablespoon of chocolate on the top of each cheesecake. You can add more chocolate if you like.
- Allow the ganache to harden before enjoying.
Amount Per Serving: Calories: 231Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 63mgSodium: 142mgCarbohydrates: 18gFiber: 1gSugar: 15gProtein: 4g