Maple Pumpkin Mini Cheesecakes with Brown Sugar Maple Whipped Cream
A perfect two bite creamy, spiced pumpkin and maple cheesecakes with a homemade brown sugar and maple whipped cream topping.
Ingredients
Crust:
- 3/4 C graham cracker crumbs
- 1/2 Tbsp granulated sugar
- 2 Tbsp unsalted butter, melted
Cheesecake:
- 12 oz cream cheese, softened
- 1/2 C light brown sugar
- 1/2 C pumpkin puree
- 1 1/2 Tbsp pure maple syrup
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch cloves
- 1 large egg
Whipped cream:
- 1/2 C heavy cream
- 2 Tbsp light brown sugar
- 1 tsp pure maple syrup
Instructions
- Preheat oven to 350°F. Lightly grease a mini cheesecake pan with baking spray.
- Combine graham cracker crumbs with granulated sugar and melted butter. Add 1 small scoop to every pan cavity. Press down firmly to create an even layer. Bake for 5 minutes.
- Reduce oven temperature to 325°F.
- In a large bowl or stand mixer, beat together softened cream cheese and sugar. Mix in remaining ingredients, mixing until smooth. Add 1 heaping medium scoop to each cavity. Bake for 15-18 minutes or until set.
- Cool cheesecakes to room temperature in pan. Transfer to refrigerator to chill overnight. Carefully remove cheesecakes from pan, remove disc from the bottom of each cheesecake.
- In a small bowl, beat heavy cream until soft peaks form. Add brown sugar and maple syrup, beat until stiff peaks form. Top off cheesecakes with fresh whipped cream, sprinkle with cinnamon.
- Store cheesecakes in the refrigerator.
Notes
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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