This recipe is brought to you by @fortheloveoffoodandlife. Adriana is a teacher, mom, and food blogger based in Toronto, Canada. Adriana creates easy and affordable recipes to share with busy families, and loves using the Flipp app to stay on budget.
Fall is officially here, and that means it’s time for those long awaited seasonal pumpkin recipes. These pumpkin spice latte mini cheesecakes are perfect for Thanksgiving or any fall celebration. For this recipe, I used the Flipp app to find items on sale.
- 1 ½ cups crushed graham crackers
- 2 tbsp sugar (for graham crust)
- 3 pkgs Philadelphia cream cheese (regular or light)
- 1 tsp vanilla
- ¾ cups sugar (for filling)
- 2 tsp pumpkin pie spice
- ¾ cup puréed pumpkin
- 3 eggs
- 1 tbsp instant coffee granules
- 1 cup heavy whipping cream (35%)
- 2 tbsp sugar (for topping)
Before you get started, make sure that you have muffin liners and that the cream cheese has softened. I leave it out for about 3 hours before I get started.
1️. Mix crushed graham crackers and 2 tbsp sugar using your hands. Press on the bottom of 24 muffin liners (spoon about 1 tbsp mixture into each liner).
2️. Mix cream cheese with vanilla, ¾ cup sugar, pumpkin pie spice, and puréed pumpkin. Use the high setting of your mixer and cream until smooth.
3️. Add eggs, one at a time on the lowest setting until just mixed.
4️. Add instant coffee granules and mix by hand until dissolved.
5️. Put about 2 spoonfuls of the mixture in each muffin tin and gently flatten with spoon.
6️. Bake for about 25 minutes at 350F (325F if using convection oven). Let cool 30 minutes then refrigerate for 2 hours.
7️. Whip heavy whipping cream with 2 tbsp sugar until firm. Put in a piping bag and top mini cheesecakes. Sprinkle with pumpkin pie spice.
Make sure to follow Adriana’s Instagram page @fortheloveoffoodandlife for more food inspiration!