You love pumpkin and you love cheesecake, right? Right. This recipe for mini pumpkin cheesecakes featuring Land O’Lakes Heavy Whipping Cream is easy as pie…literally! You might just want to think about adding this to your go-to holiday recipes.
Here’s what you’ll need:
1 graham cracker pie shell
2 (8-ounce) packages cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
1-2 tsp pumpkin pie spice
2 eggs
Whipped Cream:
½ cup white chocolate chips
1 cup Land O’Lakes® Heavy Whipping Cream, divided
1 Tbsp sugar
1/2 tsp vanilla
1/4 tsp rum extract, or 2 tsp. rum
1/2 tsp nutmeg
1/8 tsp cinnamon
Here’s what to do:
Preheat oven to 350° F. Using an electric mixer, beat cream cheese, sugar, pumpkin and pumpkin pie spice until smooth and creamy. Add eggs, one at a time, beating well after each addition. Pour batter into homemade or premade crust and bake pumpkin cheesecakes for 40 minutes.
Meanwhile, melt white chocolate chips and ¼ cup heavy whipping cream in a small saucepan over low heat, whisking constantly, until mixture is smooth. Pour into a bowl and refrigerate until mixture thickens and cools, about 30 minutes. Using an electric mixer, beat remaining ¾ cup whipping cream to soft peaks. Add sugar, extracts and spices and beat until stiff peaks appear. Mix ½ of whipped cream into white chocolate mixture, stirring until fully incorporated. Gently fold in remaining whipped cream. Pipe or spoon onto cooled cheesecake.
