Chocolate Pumpkin Mini Cheesecakes
Ingredients
Crust
- 4 tbsp butter melted 56 grams, 1.98 oz
- 2 1/2 cups oreo crumbs 250 grams, 8.8 oz
Chocolate Pumpkin Cheesecakes
- 1 cup chopped chocolate or chocolate chips (170 grams, 6 oz)
- 2 1/2 teaspoons of gelatin powder 7 grams, 0.25 oz
- 2 tbsp cold water
- 2 tbsp hot water
- 2 8 oz. cream cheese softened (453 grams)
- 1 14 oz. can Eagle Brand® Sweetened Condensed Milk 396 grams
- 3/4 cup pumpkin puree
- 2 tsp pumpkin spice
Instructions
Crust
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Pre-heat the oven to 350ºF.
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Mix the Oreo crumbs and melted butter in a bowl. It helps if the Oreo crumbs are very fine.
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Divide the mixture between 20 cupcake tins lined with a cupcake paper, and then press it tightly with your fingers on the bottom.
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Bake the crust for 10 minutes in the pre-heated oven.
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Remove and let it cool down before putting the filling in.
Chocolate Pumpkin Cheesecakes
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Place the chocolate in a microwave-safe bowl, microwave it for 15 second intervals, stirring in between, until melted.
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Set it aside to cool slightly, for at least 15 minutes while you put the other ingredients together.
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Sprinkle the gelatin over the cold water, mix and let it sit for 5 minutes to hydrate.
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Pour the hot water over the gelatin and stir until melted completely.
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Sit aside.
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Beat the cream cheese for 4 minutes, until creamy and fluffy.
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Add the Eagle Brand® Sweetened Condensed Milk and the dissolved gelatin to the bowl. Cream until combined. Scrape the bowl to incorporate.
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Divide the batter between two bowls.
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Add the melted chocolate to one of the bowls, cream until incorporated.
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To the other bowl add the pumpkin puree and the pumpkin spice. Mix until smooth.
To assemble
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Pour one spoonful of pumpkin batter on top of the crust of each cupcake tin. Top with a spoonful of chocolate batter. You can top it off with more pumpkin batter if you need more to fill it up to the top.
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Use a toothpick or a knife to swirl the batter gently.
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Place the cupcake pan in the fridge overnight.
To serve
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Top with whipped cream and Oreo crumbs if desired.
Storage
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Store the cheesecakes in the fridge for up to 5 days, or in the freezer for up to 1 month.
Recipe Notes
Chocolate- I like to use dark or semi-sweet chocolate. Use whatever chocolate you prefer.
Silicone pan- You can also use a silicone cupcake pan to assemble the cheesecakes. In that case you won’t need a cupcake wrapper on the bottom, however, I recommend placing the pan in the freezer for a few hours before removing the cheesecakes.
Pumpkin spice- If you don't have or can't find pumpkin spice, you can use a combination of cinnamon, nutmeg, ginger, allspice, and cloves. You can customize it to your liking, and add as much and as little of the spices mentioned, or leave some out.
Gelatin- In place of the gelatin, you can use 4 tbsp of lemon juice, but have in mind that the cheesecake won't be as firm. I recommend freezing the cheesecakes before removing from the pan if using lemon instead of gelatin.