Mini pumpkin cheesecakes YUM YUM YUM! They have the creaminess of cheesecake with the spiciness of pumpkin pie! Topped with sweet candied pecans and touch of tangy orange zest – they are perfect mix of flavours and textures in individual sized cakes! Serve them on their own or with a dollop of whipped cream and enjoy!
Between Pumpkin Sandwich Cookies and Pumpkin Cheesecakes, I’ve also fallen in love with Thai spiced pumpkin soup and came up with a little trick to dress the soup with appropriate flavours – pumpkin seeds and cilantro leaves and here we got a serious jack-o’-lantern wannabe
Isn’t it cute? And what’s best – it’s so easy to make, even if you serve a few bowls it won’t take long to dress them and they’ll surely bring a smile to every dinner guest’s face!
You can also dress these mini pumpkin cheesecakes for Halloween, effortlessly by inserting a cupcake topper and plating with some scary candy. 
Halloween 2016 is in 2 days, are you ready or have you perhaps taken an early start and rocked your outfit already? For us it seems to be another year without costumes or creepy fun, but treating will surely be done. 😀
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Rate this recipe!
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| Servings | Prep Time |
| 5mini cakes | 20minutes |
| Cook Time | Passive Time |
| 40minutes | 3hours |
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Mini Pumpkin Cheesecakes
Mini pumpkin cheesecakes topped with sweet candied pecans and tangy orange zest.
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- 50 grams Digestive biscuits crushed
- 25 grams unsalted butter melted
- 200 grams cream cheese 25%
- 1 egg
- 1 teaspoon vanilla extract
- 50 grams sugar
- 100 grams pureed pumpkin
- 1/4 teaspoon ground cardamom seeds
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2/3 teaspoon orange zest finely grated
- 35 grams candied pecans
- Preheat oven to 175ºC (350ºF) and line a muffin tin with 5 cupcake cases.
- Prepare crust by mixing crushed digestive biscuits with melted butter, divide into lines cases and press flat with a spoon.
- Place cream cheese into mixer fitted with flat beater and beat until creamy.
- Add egg, vanilla extract and sugar and continue beating on low speed or mixing by hand
- Finally add pureed pumpkin, ground cardamom, cinnamon and ginger and beat on low speed or mixing by hand until incorporated and smooth.
- Pour into prepared cases onto the crust.
- Bake in preheated oven for 35-40 minutes until no longer wobbly.
- Allow to cool for few minutes, then lift from the tin and refrigerate for at least 3 hours.
- Remove from the cupcake cases, top with candied pecans and sprinkle orange zest on top.
For firmer texture add couple tablespoons of flour.
Mixing by hand will help to ensure that there won't be too much air in the batter which can cause sinking in the middle.
Cracks on top or little sinking won't matter with these cakes as the topping hides it.
