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Pumpkin Spice Latte Mini-Cheesecakes

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Author MBAMama

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 F
  2. Combine crushed cookies, nuts, and butter. Divide evenly between 8 ramekins
  3. Using a stand mixer, combine remaining ingredients EXCEPT espresso powder, mixing until smooth
  4. Reserve 1 1/2 cups of batter; divide remaining batter amongst the 8 ramekins.
  5. 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
  6. Bake on the middle rack of the oven for 45-50 minutes or until the centre of each is firm
  7. Allow to cool on the counter completely before covering to refrigerate.