Baci Mini Pumpkin Cheesecakes

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

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.

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

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

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

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

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.

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

Sprinkle with chopped Baci.

Print Options:

Baci Mini Pumpkin Cheesecakes