Pumpkin Spice Latte Cheesecakes

[mos]

Pumpkin Spice Latte Cheesecakes

24 European-style cookies for coffee, finely crushed (about 1-3/4 cups)
1 cup sugar, divided
3 8-oz pkgs cream cheese, softened
3/4 cup canned pumpkin
2-1/4 tsp pumpkin pie spice, divided
1 tsp vanilla
3 eggs
1 tbs instant coffee
1 cup whipping cream

Heat oven to 325°.

Combine cookie crumbs and 2 tbs sugar.  Press onto bottoms of 24 paper-lined muffin cups, adding about 1 tbs crumb mixture to each cup.

Beat cream cheese and 3/4 cup of the remaining sugar in large bowl with mixer until blended. Add pumpkin, 2 tsp pumpkin pie spice and vanilla.  Mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in coffee granules until completely dissolved. Spoon over crusts.

Bake 26 to 30 min or until centers are almost set. Cool completely. Refrigerate 2 hours.

Beat whipping cream with remaining 2 tbs sugar in clean bowl with mixer on high speed until stiff peaks form. Spoon into pastry bag.  Use to pipe whipped cream over cheesecakes. Sprinkle with remaining pumpkin pie spice.

[Melissa Burnell]

I’ve never thought about making these using cupcake liners or tins. I use crushed gingersnap cookies as the base and put them in dessert glasses.

Just make the base without eggs and you don’t have to cook it at all!

You can top it with a sprinkle of pumpkin pie spice mix or if you’re really adventurous, a little dash of Espresso powder is nice too!

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[mos]

Hey Liss, yours make a beautiful presentation (as the TV chefs say! LOL!).  I’m far too lazy and don’t want anything extra to clean!

[Author]

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