Can you smell the pumpkin spice in the air? Are you addicted to pumpkin lattes? Is your home overflowing with cinnamon and decorative gourds yet? Our house is! Well, actually it is overflowing with not so decorative winter squash we have every intention of eating. Since the pumpkin muffins and pies went over so well, I’ve gone on to add what every sane person loves: cheesecake. Pumpkin spice may be a Fall favorite, but cheesecake is forever. Cheesecake is for all seasons. Why not combine two great things into the awesomest awesome that ever awesomed? Ok, I’m getting carried away.
A pumpkin spice recipe created by Just Add Cloth & sponsored by Nestle Toll House.
Mini Cheesecake Pumpkin Pies with Pumpkin Spice Ganache
Pumpkin layer
- 1 can (15oz) pureed pumpkin (We used Libby’s)
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon cloves
- 2 tablespoons tapioca starch (any gluten free flour will be fine)
Cheesecake Layer
- 1 brick cream cheese (8oz)
- 1/3 cup white sugar
- 1 teaspoon vanilla
Pumpkin Spice Ganache
- 1 bag Nestle pumpkin spice morsels
- 3 tablespoons heavy cream
Preheat oven to 400ºF. Line a 12 part muffin tin with foil baking cups. If using paper only baking cups, use two layers.
Mix pumpkin layer ingredients together in a bowl with a spoon. Fill the muffin cups 2/3 full, about a quarter cup each. A 1/4 cup ice cream scooper works great for this.
In a different bowl, warm cream cheese, then mix it with sugar and vanilla with eggbeaters/hand-mixer. Fill the remaining space in each muffin cup with the cream cheese mixture. They will be very full!
Bake at 400ºF for about 23 Minutes. Remove from oven and let cool.
Add pumpkin spice morsels to sauce pan with cream, and melt on low heat on the stove. Stir often. Once the morsels are melted and incorporated into the cream, creating a sauce, drizzle the ganache over each cooled muffin cup.
Allow your ganache to set. Refrigerate your cheesecake pumpkin pies until you’re ready to eat. They will keep a week in the fridge, but they won’t ever last that long.
Makes about 12.
FYI, I found the Nestle pumpkin spice morsels, NOT in the baking aisle, but in the seasonal aisles by the Halloween decorations. I stumbled upon them by accident, otherwise these mini cheesecake pumpkin pies might have been topped with candy corn instead. Which would be a pity.
Check out Nestle on Facebook and pinterest for more awesome Fall inspired recipes!
*created by JustAddCloth and sponsored by Nestle.
Holy cow, these look amazing… thanks for sharing. Yum. 🙂