Makes 18 mini cheesecakes
For the crust:
25 biscoff cookies
2 tablespoons sugar
2 tablespoons butter, melted
1 large egg white
For the filling:
8 ounces Greek Cream Cheese, softened
½ cup canned pumpkin puree
½ cup cookie butter
3 tablespoons sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
½ teaspoon pumpkin pie spice
¼ teaspoon ground cinnamon
For the whipped cream:
1 cup heavy whipping cream
¼ cup powdered sugar
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
- Preheat oven to 300°F.
- For the crust: Place cookies in a food processor; pulse until crumbled. Add 2 tablespoons sugar, the butter, and egg white; pulse just until moistened.
- Coat 18 muffin cups well with cooking spray. Spoon about 1 heaping tablespoon crumb mixture into each muffin cup; press crumbs firmly into the bottom.
- Bake for 8 to 10 minutes or until toasty. Remove from oven; cool 10 minutes.
- For the filling: Wipe food processor clean with a dry cloth. Place cream cheese, pumpkin, and cookie butter in processor; process until smooth and no lumps remain. Add 3 tablespoons sugar, the flour, 2 teaspoons vanilla, the pumpkin pie spice, and ¼ teaspoon cinnamon; process until smooth.
- Spoon batter evenly into muffin cups.
- Bake 15 to 18 minutes or until centers of cheesecakes are set. Cool completely on a wire rack in the pan.
- Cover pan, and refrigerate at least 3 hours.
- Carefully run a knife around the edge of each cheesecake and remove to a platter.
- For whipped cream: Combine whipping cream, powdered sugar, ½ teaspoon cinnamon, and ¼ teaspoon vanilla in a chilled metal bowl. Beat with an electric hand mixer until stiff peaks form. Pipe or spread the desired amount of whipped cream onto mini cheesecakes (you may have extra whipped cream).