Hey everyone! I just started a fun new pin board today and have invited several of my foodie friends to pin to it, so it should have some seriously delicious stuff on it for you to pin and make. You can click on the link HERE to follow. It’s the first group board I’ve created so I hope to make it a success! Thanks for your support!!
Now for this post, I just have to say it. I really don’t like these photos. BUT, these cheesecakes were so good that I just had to share anyway. I took pictures twice, yesterday then again today and I’m just not getting the photos to turn out how I’d like (for example, that caramel sauce in the second and third pic – yeah it looks artificial but it’s real). These dark rainy days are just that, dark out. Frustrating but on a better note, since I made these two days in a row that means I get to eat them two days in a row! I’ll never complain about eating cheesecake.
I post cheesecake and other various cheesecake inspired desserts quite a bit. Cheesecake and ice cream and anything chocolate are all probably my favorite desserts, so I make them way too much I’m sure. Last week I posted Pumpkin Cheesecake Breakfast Smoothies (that are actually healthy yet so creamy and delicious), Pumpkin Cheesecake Cupcakes and now these, just to finish off that pumpkin cheesecake list (all though some form of pumpkin cheesecake cookie or blondie is sounding seriously tasty. I’ll resist though and wait until next year for that :).
These cheesecakes are so easy. Their texture is more like a mousse than an actual cheesecake (to be more cheesecake-like you could probably add in some dissolved gelatin). They are amazingly fluffy and perfectly creamy.
The caramel is optional if you aren’t feeling up to making it (did I really just list caramel as optional? In my mind caramel it is a must!) and you could replace that 2 Tbsp of caramel in the mixture with an equal amount of brown sugar.
You really should make them with caramel though, just saying. Also, if you can’t find the Biscoff cookies then you could make a graham cracker crust instead (make one and half of this recipe here). And if you aren’t a salty caramel kind of person, of course just omit the sea salt. Enjoy!
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An easy to make individual pumpkin cheesecakes with a luscious mousse-like texture and a rich and tangy cream cheese flavor.
- 16 Biscoff cookies , finely crushed
- 2 Tbsp butter , melted
- 1 2/3 cup heavy cream , divided
- 8 oz cream cheese (cold)
- 2 Tbsp caramel sauce (homemade or store-bought), plus more for topping if desired
- 6 Tbsp packed light-brown sugar
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 pinch ground cloves
- 1 cup canned pumpkin puree , chilled
- Flaked or coarse sea salt (optional)
- In a mixing bowl (or food processor if that's what you used to crush cookies) blend together butter and crushed Biscoff cookies until evenly moistened. Divide mixture among six small cups and gently press into an even layer.
In a mixing bowl, using an electric hand mixer, whip 1 cup heavy cream until stiff peaks form.
In a separate mixing bowl, whip cream cheese with caramel sauce until smooth, then blend in brown sugar, vanilla, cinnamon, nutmeg, ginger and cloves and whip until sugar has dissolved and mixture is fluffy.
Fold in pumpkin puree, then fold in whipped heavy cream.
Pipe or spoon pumpkin cheesecake mixture over cookie crumb layer in cups, then whip remaining 2/3 cup heavy cream until stiff peaks form and pipe or dollop over tops.
Drizzle each with caramel sauce and sprinkle lightly with sea salt and serve.
- Assemble cheesecakes within 1 hour of serving for best results (and preferably drizzle caramel just before serving).
- Store ingredients in refrigerator until ready to assemble.