Maple Pumpkin Mini Cheesecakes with Brown Sugar Maple Whipped Cream (Recipe from www.bakedbyrachel.com)




YIELD: 12 CHEESECAKES   PREP TIME: 15 MINUTES   COOK TIME: 15 MINUTES  TOTAL TIME: 30 MINUTES

Maple Pumpkin Mini Cheesecakes with Brown Sugar Maple Whipped Cream

Ingredients:

Crust:
3/4C graham cracker crumbs
1/2 Tbsp granulated sugar
2 Tbsp unsalted butter, melted

Cheesecake:
12oz cream cheese, softened
1/2C light brown sugar
1/2C pumpkin puree
1 1/2 Tbsp pure maple syrup
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch cloves
1 egg

Whipped cream:
1/2C heavy cream
2 Tbsp light brown sugar
1 tsp pure maple syrup



Directions:

Preheat oven to 350°F. Lightly grease a mini cheesecake pan with baking spray.

Combine graham cracker crumbs with granulated sugar and melted butter. Add 1 small scoop to every pan cavity. Press down firmly to create an even layer. Bake for 5 minutes.

Reduce oven temperature to 325°F.

In a large bowl or stand mixer, beat together softened cream cheese and sugar. Mix in remaining ingredients, mixing until smooth. Add 1 heaping medium scoop to each cavity. Bake for 15-18 minutes or until set.

Cool cheesecakes to room temperature in pan. Transfer to refrigerator to chill overnight. Carefully remove cheesecakes from pan, remove disc from the bottom of each cheesecake.

In a small bowl, beat heavy cream until soft peaks form. Add brown sugar and maple syrup, beat until stiff peaks form. Top off cheesecakes with fresh whipped cream, sprinkle with cinnamon.

Store cheesecakes in the refrigerator.


BAKED BY RACHEL ORIGINAL





This delicious recipe brought to you by BAKED BY RACHEL
http://www.bakedbyrachel.com/maple-pumpkin-mini-cheesecakes-with-brown-sugar-maple-whipped-cream/


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