Baci Mini Pumpkin Cheesecakes

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

For the Crust:
 ¾ cup chocolate graham cracker crumbs (from chocolate graham crackers)
 ½ cup hazelnuts, finely chopped
 ¼ cup packed light brown sugar
 ¼ cup granulated sugar
 3 tbsp Colavita Extra Virgin Olive Oil
For the Filling:
 1 ½ cups pumpkin puree
 3 large eggs
 ½ cup packed light brown sugar
 2 tbsp heavy cream
 1 tsp vanilla
 1 tbsp bourbon (option)
 ½ cup granulated sugar
 1 tbsp cornstarch
 1 ½ tsp cinnamon
 ½ tsp freshly grated nutmeg
 ½ 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

1

Stir 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.

2

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

3

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

4

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

5

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

6

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

7

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

8

Sprinkle with chopped Baci.