Mini Pumpkin Cheese Cakes

Pumpkin cheesecake made into cupcake size cups. Individual and easy to eat, these little cheesecakes are full of flavors of the fall. So tasty, cute, and totally YUMMY! These bite-size pumpkin cheesecakes have all the taste of the original cheesecake.



Ingredients:

12 oz. cream cheese, softened

1 cup  sweetened condensed milk

1 cup pumpkin puree

2 large eggs

1/2 tsp cinnamon

1/2 tsp pumpkin pie spice

          Cream:

6 oz heavy whipping cream

2 tbsp powdered sugar

1 tsp vanilla extract

2 tbs Butterscotch chocolate chips

1 tsp heavy whipping cream

17 vanilla wafers ( From Trader Joe's)

Preheat the oven to 350º F.

In a large mixing bowl, combine the cream cheese and sweetened condensed milk. Beat at medium-high speed until well combined.

Add the pumpkin puree, eggs, cinnamon and pumpkin pie spice. Beat at medium speed until smooth. Scrape the sides of the bowl and beat again until the mixture is completely smooth. This may take 1-2 minutes. 

You will need 17 vanilla wafers. Add one into each muffin lined with cupcake liners. 

Pour the mixture into the prepared cups.
Bake at 350º F for 35-40 minutes.

Remove mini cheesecakes from the oven and place it on a wire rack to cool. Leave the em on the wire rack until it is completely cooled. Place the cheesecakes in the refrigerator for 1-2 hours or overnight.

Shortly before serving, prepare the whipped cream. Simply beat the whipping cream and powdered sugar until stiff peaks form. 

Add vanilla at the end. 

Pipe with the star tip on the each cheesecake. 

 Melt butterscotch chocolate with 1 tsp heavy whipping cream.

Pour into ziplock bag, cut the end off and pipe some on each cheesecake.

Enjoy!!! 

This recipe is liked to the linky parties  @ 
Future Expat
Will Cook for Smiles