Elevate your dessert spread with these Mini Pumpkin Cheesecakes. A perfect blend of velvety pumpkin and rich cream cheese on a spiced vanilla wafer crust these have the perfect burst of flavors and pumpkin spice in every bite.
In a food processor, crumble the vanilla wafer cookies and pumpkin pie spice until well crushed and you have a bowl of fine crumbs.
Pour in the melted butter and pulse to combine. The mixture should resemble wet sand.
Using a 1 ½ Tablespoon cookie scoop, place one full scoop of crust in each liner in the muffin pan and press firmly into the bottom. Bake for 6-10 minutes or until the edges begin to brown. Allow to cool while making the cheesecake filling.
In a large bowl beat the less-fat cream cheese and dark brown sugar until light and fluffy with a hand or electric mixer. Mix in the pumpkin puree, pumpkin pie spice, and flour until incorporated. Slowly beat in the large egg, just until combined. Do not overmix your cheesecake batter.
Place one and ½ scoop of the pumpkin cheesecake filling in each prepared and cooled crust using the cookie scoop. Evenly distributed between all 12 muffin tins. Bake cheesecakes for 12-15 minutes or until the edges are set and the middle slightly wobbles.
Allow the mini cupcakes to cool to room temperature, cover with plastic wrap, and refrigerate for 2 hours or overnight for best results.
When ready to serve, remove from the baking pan, top with syrup, whipped topping, and pumpkin pie spice, and serve.