Mini Pumpkin Cheesecakes are a fun hand-held dessert and snack that you can bring to any gathering.

To start, preheat your oven to 350°F. In a food processor, combine the pretzels, pecans and 2 tablespoons of sugar. Blend until you achieve a fine mixture. Add the melted butter and blend again until everything is well combined.

Line two 12-cup muffin tins with liners. Divide the pretzel mixture evenly among the cups, using about 2 teaspoons for each. Press down to form a crust, then bake for 10 minutes.

While the crusts are baking, use an electric mixer to whip the cream cheese and remaining 3/4 cup of sugar for 5 minutes. Scrape down the sides of the bowl, then add the canned pumpkin, eggs, pinch of salt, 1 1/2 teaspoons of pumpkin pie spice and 1 teaspoon of vanilla extract and blend until everything is fully combined.

Evenly distribute the pumpkin filling among the muffin cups and bake for 30-35 minutes, or until the filling is set. When the cupcakes are done baking, remove them from the oven and allow them to cool. Then, refrigerate them for at least 4 hours or overnight.

In a large bowl, combine the heavy cream, maple syrup, the remaining 1/4 teaspoon of pumpkin pie spice and 1/4 teaspoon of vanilla extract and whip it all together. To finish, top the cheesecakes with whipped cream. Bring these Mini Pumpkin Cheesecakes to your next holiday party as a snack or dessert and watch everyone fall in love with them. Made with all your favorite fall spices and ingredients.  

Prep Time:  30 minutes (plus 4 hours to chill)   |    Cook Time:  35 minutes   |    Total Time:  1 hour, 5 minutes (plus 4 hours to chill)   |    Yields:  24 cheesecakes

Ingredients:

• 1 cup crushed  Clancy’s  Pretzel Sticks
• ½ cup  Southern Grove  Chopped Pecans
• ¾ cup plus 2 tablespoons  Baker’s Corner  Granulated Sugar, divided
• 5 tablespoons  Countryside Creamery  Unsalted Butter, melted
• 20 ounces  Happy Farms  Cream Cheese
• 15 ounces  Baker’s Corner  100% Pure Pumpkin
• 2  Goldhen  Large Eggs
• ¼ teaspoon ground  Stonemill  Sea Salt Grinder
• 1 3/4 teaspoons  Stonemill  Pumpkin Pie Spice, divided
• 1 ½ teaspoons  Stonemill  Pure Vanilla, divided
• 1 ½ cups  Countryside Creamery  Heavy Whipping Cream
• ¼ cup  Specially Selected  100% Pure Maple Syrup

These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. Preheat oven to 350°.
2. In a food processor, combine pretzels, pecans and 2 tablespoons sugar. Blend to a fine mixture. Add melted butter and blend until combined.
3. Line 2 12-cup muffin tins with liners, divide pretzel mixture evenly among cups (about 2 teaspoons). Press down to form a crust and bake for 10 minutes
4. Meanwhile, using an electric mixer, whip cream cheese and remaining ¾ cup sugar for 5 minutes. Scrape down the bowl and add pumpkin, eggs, salt, 1½ teaspoons pumpkin pie spice and 1 teaspoon vanilla. Blend until combined.
5. Evenly distribute pumpkin filling among muffin cups and bake for 30-35 minutes, until filling is set.
6. Remove from oven and refrigerate for 4 hours or overnight.
7. In a large bowl, combine heavy cream, maple syrup, remaining ½ teaspoon vanilla and remaining ¼ teaspoon pumpkin pie spice. Whip until stiff peaks form.
8. Pipe whipped cream onto each cake and serve.

Recipe Courtesy of Chef Linsey, ALDI Test Kitchen