Fall is here – really and officially. The leaves have turned and almost all have fallen off the trees. Warm coats and gloves are now a morning necessity. The fireplace has been turned on. The darkness comes early, even before supper is finished. And now that it’s cool enough to turn on the oven during the day, one of the best things to come out of it are pumpkin desserts.
Served in mini-casserole dishes, pumpkin spice latte cheesecake feels like being wrapped in a cashmere blanket on a cool night – decadent and comforting. To create this dessert, I perused the pumpkin desserts that I found on the Kraft Canada website and took what I thought were the best of each one and combined them.
This recipe makes up approximately 8 mini desserts – the perfect number for a dinner party or sharing with the other moms at the bus stop. Feel free to top each cheesecake with whatever you feel like. I melted Kraft Caramels for mine – I found you will need about 2 caramels per dessert, along with a dash of cream in a microwave safe dish and you are good to go. For the praline portion, combine 1/2 cup each of crumbled ginger cookies and chopped pecans with 1/4 cup of brown sugar and 1 tablespoon of butter. Heat on low in small frying pan, stirring constantly. Be careful, it will burn very easily – I suggest no more than medium heat and lower if you have the patience.
I would add the praline no more than half a day in advance and ideally, immediately before serving. The caramel can be added a day or so in advance without any ill effects. Always allow your cheesecake to cool completely before covering in plastic wrap and refrigerating. Refrigerating too soon can lead to a weird surface.
Disclosure: I am a Kraft Canada What’s Cooking blogger. As such, I receive certain perks and benefits for participating in this program. All opinions expressed here are my own.
Pumpkin Spice Latte Mini-Cheesecakes
- 20 ginger cookies , crushed to approximately 1 1/4 cup
- 1/4 cup butter , melted
- 1 cup chopped pecans
- 1 1/4 cup sugar
- 3 pkgs Philadelphia Cream Cheese
- 1 Tbsp vanilla
- 3 eggs
- 1 cup pumpkin (not pie filling)
- 1 Tbsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp ginger
- 1 Tbsp instant espresso powder
Preheat oven to 350 F
Combine crushed cookies, nuts, and butter. Divide evenly between 8 ramekins
Using a stand mixer, combine remaining ingredients EXCEPT espresso powder, mixing until smooth
Reserve 1 1/2 cups of batter; divide remaining batter amongst the 8 ramekins.
Dissolve the espresso powder into approximately 1 Tbsp of warm water; stir into reserved batter; divide and pour into ramekins, spreading as necessary to cover the middle layer
Bake on the middle rack of the oven for 45-50 minutes or until the centre of each is firm
Allow to cool on the counter completely before covering to refrigerate.