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Baci Mini Pumpkin Cheesecakes
Baci Mini Pumpkin Cheesecakes
Baci Mini Pumpkin Cheesecakes

Baci Mini Pumpkin Cheesecakes

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October 10, 2017

Made with delicate Perugina Baci kisses, these baci mini pumpkin cheesecakes are packed with tons of chocolate and pumpkin flavors.

  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: 6 Servings


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Ingredients

For the Crust:

3/4 cup chocolate graham cracker crumbs (from chocolate graham crackers)

1/2 cup hazelnuts, finely chopped

1/4 cup packed light brown sugar

1/4 cup granulated sugar

3 tbsp Colavita Extra Virgin Olive Oil

For the Filling:

1 1/2 cups pumpkin puree

3 large eggs

1/2 cup packed light brown sugar

2 tbsp heavy cream

1 tsp vanilla

1 tbsp bourbon (option)

1/2 cup granulated sugar

1 tbsp cornstarch

1 1/2 tsp cinnamon

1/2 tsp freshly grated nutmeg

1/2 tsp ground ginger

3 8 oz packages cream cheese, room temperature

Topping:

6-8 Perugina dark chocolate Baci, roughly chopped

Equipment:

6 mini springform pans

Directions

1Stir together graham cracker crumbs, hazelnuts, sugars and olive oil in a bowl until combined. Press crumb mixture evenly into the only the bottoms of the springform pans.

2Put the oven rack in the middle position and preheat the oven to 350°F.

3Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and bourbon (if using) in a bowl until combined.

4In a separate bowl, stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt.

5Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.

6Reduce speed to medium, then add pumpkin mixture and beat until smooth. Pour filling into the pans, on top of the crust, smoothing the tops.

7Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes.

8Sprinkle with chopped Baci.

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