Mini Pumpkin Pie Cheesecakes! - Back to the Roots - Official Site®

Mini Pumpkin Pie Cheesecakes!

To pie or cheesecake? That is the [Thanksgiving] question. Take a step back and prepare your tastebuds for the combo you’ve been waiting for…yes, Pumpkin Pie Cheesecake! These mini servings are as tasty as they are adorable, with a (mostly) guilt-free, crunchy crust made of whole wheat Biodynamic Cinnamon Clusters. The catch? They’ll disappear from your plate in five seconds flat

Cooking Time: 45 minsimg_6996
Makes 12 mini cheesecakes or one 9 inch cake

Crust:

  • 1 1/2 cup Biodynamic® Cinnamon Clusters
  • 1 1/2 tbsp organic coconut sugar
  • 4 tbsp melted butter

Pumpkin Pie Ingredients:

  • 1 (8 oz) pkg of cream cheese, softened
  • 3/4 cup pumpkin pureeimg_7005
  • 1/4 cup light brown sugar
  • 1 tbsp molasses
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 egg
  • whipped cream (optional)
  • toasted pecans (optional)

 

Directions:

  1. Preheat oven to 350° F.  Line cupcake pan with cupcake liners.
  2. Blend 1 1/2 cups cinnamon clusters until fine. In a small bowl, mix together crushed Cinnamon clusters, coconut sugar, and melted butter. Mix well.
  3. Spoon 1 heaping tablespoon of the cinnamon crust into each cupcake liner and press down with a spoon. Bake for 5 minutes to set.
  4. While the crusts are cooling, add cream cheese, pumpkin puree, brown sugar, molasses, vanilla extract and pumpkin pie spice in a large bowl. Whisk until the batter is almost smooth. Add egg and whisk until batter is smooth.
  5. Spoon ~2 tablespoons of batter into each cupcake liner. Tap the tray down to smooth out the batter. Bake for 20-25 minutes or until the middle is just set. Remove and cool on the counter. Refrigerate for at least 2 hours or overnight.

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