Mini Pumpkin Mascarpone Cheesecakes with Maple Whipped Cream

Posted on Oct 19, 2012

 

 

This is one pumpkin dessert you deserve to have in your fall baking arsenal.   These adorable two bite cheesecakes are loved by all – even if they’re not fans of pumpkin pie.  Did I mention they’re a breeze to throw together, and they can be made ahead and frozen?

 

You know how you buy halloween candy, and hide your stash so you your kids can’t get into it?  I remember one year being so proud I’d found the perfect hiding spot for the 10 bags of loot – well, what I thought was perfect, heck it wasn’t even in the kitchen.  So much for my “genius” – my boys ransacked it anyway.  Let’s just say finding yourself alone in a room with these mini cheesecakes would be very dangerous.  So, if you’re not eating them right away, do yourself a favor and hide them in the dark recesses of your freezer.

 

So, pray tell what makes them so special?  Muirhead pecan pumpkin butter (or try my home made version) mascarpone cheese, and a splash of bourbon, all adorning a Biscoff cookie crust.  Add a dollop of maple whipped cream and you’ve got one delectable dessert.

 

 

 

And you know what?   If you make some of these now and freeze them, they’ll be ready for Thanksgiving, and it will be one less thing you have to make for the big day.  Now how’s that for planning ahead?  That is, if you can keep your mitts off of them…

 


 

Mini Pumpkin Bourbon Mascarpone Cheesecakes with Maple Whipped Cream Topping

Mini Pumpkin Mascarpone Cheesecakes with Maple Whipped Cream

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 24 mini cheesecakes

Mini Pumpkin Mascarpone Cheesecakes with Maple Whipped Cream

  • Biscoff crust:
  • adapted from Biscoff
  • 1/2 package Biscoff cookie crumbs (about 16 cookies)
  • 2 1/2 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • For the Filling:
  • adapted from Muirhead
  • 1/2 cup Muirhead Pecan Pumpkin Butter, or my recipe:
  • pumpkin butter
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • pinch of allspice
  • 4 oz. Mascarpone cheese
  • 3 oz. cream cheese, softened
  • 3 tablespoons white sugar
  • 1 egg, room temperature
  • splash of Makers Mark 46 bourbon (optional, but yum!)
  • 1/4 teaspoon vanilla extract
  • Maple Whipped Cream Topping
  • 1 cup heavy whipping cream
  • 1/4 teaspoon vanilla bean powder
  • 1-2 tablespoons maple syrup (to taste)
    Make crust:
  1. Whirl Biscoff cookies in food processor until finely ground.
  2. Add sugar and melted butter and pulse until the mixture resembles wet sand.
  3. Place cupcake liners in a mini muffin pan.
  4. Add about 1 teaspoon of crust mixture in each well and tamp down so it forms an even layer. Bake crusts about 5 minutes, just until they are set.
  5. Remove from the oven and cool completely on a wire rack.
  6. Reduce the oven temperature to 300 degrees F.
  7. Meanwhile, prepare filling:
  8. Whisk together the pecan pumpkin butter, cinnamon, allspice and nutmeg in a small bowl until blended.
  9. Let cream cheese sit at room temperature to soften a bit. With paddle attachment on your stand mixer, beat cream cheese, mascarpone, and sugar until smooth, about 3 minutes. Stop the mixer often to scrape down the sides of the bowl with a rubber spatula.
  10. Add the egg, then beat well.
  11. Beat in the vanilla and bourbon if using.
  12. Add the pumpkin mixture and beat until completely blended.
  13. Spoon the mixture over prepared crusts, and bake until the filling is puffed and set, but not cracked.
  14. Remove cheesecakes from the oven and cool to room temperature on a wire baking rack.
  15. When cooled, Cover with plastic wrap and chill for at least 3 hours. If desired, remove mini muffin papers from cheesecakes.
  16. Maple Whipped cream
  17. In a food processor, whip heavy cream until slightly thickened.
  18. Add vanilla bean powder, and maple syrup, and process until thick and firm enough for piping. Making the whipped cream in the food processor results in a much firmer topping that is perfect for piping decoratively, but if you are going to serve the cheesecake right away, you can certainly make the whipped cream in your stand mixer.
  19. To Serve:
  20. Sprinkle whipped cream topping with a dash of cinnamon, sprinkles, Biscoff cookie crumbs or pecans.
  21. Storing:
  22. The cheesecakes keep for 3 days covered in the fridge.
  23. If you aren’t using all of the cheesecakes right away, place them in single layers separated by parchment in an airtight container, and freeze for up to one month. Thaw in the refrigerator before topping and serving.
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