Mini Pumpkin Cheesecakes with Cannoli Chip Crust
By Lizzie on November 27, 2016
I just adore the holidays!! Our home is a multi faith one and we get to celebrate both Hanukkah and Christmas, so this time is extra special for my family and me. There is so much to love about this time of year…the hustle and bustle of everyone getting ready to come together, all the fun shopping we get to do, being with family, and the amazing food we all get to enjoy. Of course the best part of every meal for me is dessert, so I am in my glory these days creating so many delicious treats and bringing back many of my favorites, as well. I recently discovered Original Cannoli Chips and fell in love with the taste. They are perfect by themselves, but I am really having fun incorporating them into some new desserts. My pumpkin cheesecake recipe is one of my family’s favorites, so I decided to use the sugar and cinnamon variety cannoli chips in the crust instead of regular graham crackers. The result is so yummy and has the perfect balance of sweetness against the pumpkin cheesecake filling!! I use a mini cheesecake pan to make individual ones which is really fun and looks gorgeous for your special holiday dessert!! The perfect finishing touch is a dollop of homemade sweetened whipped cream and a sprinkle of cinnamon on top!!
Mini Pumpkin Cheesecakes with Cannoli Chip Crust
Makes: 8 mini cheesecakes Prep time: 40 minutes Bake time: 30 minutes
Crust
1 and 1/2 cups Cinnamon & Sugar Original Cannoli Chips crumbs, (you may use graham cracker crumbs)
5 tablespoons melted butter
Cheesecake filling
3 (8 ounce ) packs of full fat cream cheese softened
1 cup sugar
1 teaspoon best quality vanilla
1 cup canned pumpkin
3 medium eggs at room temperature
1 and 1/2 teaspoons cinnamon
Sweetened whipped cream
1 cup heavy cream
2 tablespoons confectioners sugar
sprinkle of cinnamon
Directions
Crust
Blend cannoli chips and melted butter together until combined. Divide equally into the individual cheesecake pans and press onto the bottom. You can make these in a muffin tin if you do not have mini cheesecake pans. If they are not non stick, lightly butter or spray the tins with non stick spray.
Filling
Preheat your oven to 350 degrees. In a food processor, add cream cheese, sugar, pumpkin, vanilla and cinnamon. Add eggs one at a time and pulse until all ingredients are incorporated. Divide equally among the 8 mini cheesecake cups, filing them no more than 3/4 full. If you are using a muffin tin, it will make more than 8 cheesecakes. Bake for 30 to 35 minutes or until the center is done and firm to the touch. Cool completely before carefully removing them to a wire rack. Chill in the fridge until you are ready to serve them with sweetened whipped cream. To make the whipped cream, place your mixing bowl in the freezer for several minutes. When very cold, whip a cup of heavy cream with 2 tablespoons of confectioners sugar until stiff peaks form. Dollop the cold cheesecakes with the whipped cream and sprinkle a bit of cinnamon on top for presentation.
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