and this…
and this. I have a few explanations for my pumpkin feelings. 1) I like the spices, I’m iffy-to-not-okay with the pumpkin itself; 2) I had morning sickness TWICE through pumpkin spice season and I have never been the same; and 3) As soon as people started pumpkin spicing all the things, that part of my brain that seems to resist wildly popular things like Snapchatting on a regular basis, Grey’s Anatomy, and chocolate on bacon switched on and I became like that brooding teenager in the corner. Or April Ludgate.
I guess this is my long-winded way of saying that once upon a time, long before there were Pumpkin Spice Cheerios (which, let’s be honest, are pretty ridiculously delicious), I loved pumpkin cheesecake. Ever since I discovered pumpkin cheesecake, I’ve never had another piece of pumpkin pie. And I love mini cheesecakes because a) they’re harder to mess up, b) they’re super quick and easy, and c) portion control and portability, so perfect for all sorts of parties between now and Peppermint Season. Mini Pumpkin Cheesecake Tarts? Fresh whipped cream with vanilla and spices? Happy Monday to us all.
You’ll need some pumpkin, cream cheese, eggs, pumpkin pie spice, gingersnaps, butter, vanilla, and sugar.
Preheat oven to 350 F. Line a muffin tin with 12 liners or spray well with cooking spray. Place the cookies in a blender and pulse until you have about 2/3 cup of crumbs.
In a small bowl, combine the cookie crumbs and melted butter and toss until evenly combined. Gently press about 1 scant tablespoon of the cookie crumb mixture into each prepared cup
and set aside.
In a large bowl or the bowl of a stand mixer, combine the cream cheese, pumpkin, sugar,
pumpkin pie spice,
and vanilla
and mix with an electric mixer until completely smooth. Add eggs one at a time, mixing completely after each addition. Pour the mixture evenly into each muffin tin
and bake 20-30 minutes or until they appear just barely golden and set on top. Remove from oven and cool completely, then refrigerate for at least 4 hours before serving. Before serving, combine heavy cream, powdered sugar, and vanilla and beat with an electric mixer on high speed until soft peaks form. Lightly dollop over each cheesecake, then sprinkle with a light sprinkling of pumpkin pie seasoning and top with a pecan half (if desired).
