Mini Chocolate Chip Cookie Pumpkin Cheesecake

Friends! 

It’s the best time of year in the kitchen, don’t you think?  It’s that time, just before what miiiight be holiday madness, where we have the time and brianspace to hustle out the cooling racks and baking sheets and cake decorating tips enough to make a big mess on the counter in working towards this grand goal of cookies + cheesecake + pumpkin spice.  We’ve got this.  

In today’s offering I bring you treats on treats on treats!  Chocolate chip cookie topped with pumpkin spice cheesecake – topped with whipped cream and crisp cookie crumbs.  It sure is right.  Plus we’re baking these in mini springform pans from Wilton making these desserts both reasonable in size and precious in perception.  

Add this to your Autumn baking adventure, won’tcha?

This post is in partnership with Amazon Home and  Wilton whose baking and decorating supplies make Fall baking sweet and playful.  Let’s get started!

Here’s what you’ll need: 

     •  Chocolate Chip Cookie Dough  – making our own from scratch is easy, I promise.  I used a riff on this recipe.  

     •  cream cheese, very well softened to prevent lumps.  

     •  pumpkin puree and pumpkin pie spices.  

     •  brown sugar, eggs, browned butter, a dash of bourbon, and heavy cream – all the good stuff.

     •  mini springform pans, 10-inch featherweight piping bag, and decorating tips from Wilton! 

Start by making cookies and cookie dough.  Bonus for what may seem like a bit of extra work is that you get to snack of cookies while you make the cheesecake filling.

The cookie dough is pressed into the bottom and up the sides of these Wilton Mini Springform Pans.  The cookie dough will bake along with the cheesecake and create this melty chocolate, soft cookie crust.

One of the secrets to baking with canned pumpkin puree is to place it in a saucepan and heat it.

To the pumpkin puree we’ll add the pumpkin cheesecake spices.  Some of the water will evaporate from the pumpkin puree, intensifying the flavor, and the heat will help bloom the spices.  

While the spiced puree cools, we’ll bring together all the creams and sugars.  

Softened cream cheese with brown sugar are creamed until fully combined and fluffy.  

Now it’s time for eggs.  Eggs will add structure and help the cakes set.  

Add three and whip up to combine! 

It’ll feel like velvet. 

A bit of flour to thicken the mixture. 

Heavy cream for extra lusciousness.  

You know what’s a good idea? Browned butter. 

I added bourbon and pure vanilla extract, too!  This is just too good… and we haven’t even added the pumpkin yet!

And spiced pumpkin puree.  The mixture will be pourable thick, smooth, fragrant and really so lovely! 

I like to use a big liquid measuring cup to pour the cheesecake batter over the cookie dough.  

Pour each springform pan three-quarters full.  

Place on a parchment lined and sidle up to the oven.  The little cheesecakes will bake until puffed and deep golden orange.  

While the cheesecakes cool completely, whipped up some heavy cream to soft peaks and crumble a few cookies. 

Takes the right tools to make things extra sweet.  To pipe the whipped cream I used the Wilton 10-inch Featherweight Piping Bag fitted with a Wilton 21 star tip.

Fold over the featherweight bag and fill halfway with whipped cream.   

And swirl whipped cream around the edges of each cheesecake. 

Sprinkle generously with crumbled cookies.  

And look at this sweetness!  Cookie-crusted, pumpkin-spiced, sweet and creamy cheesecakes with whipped cream and crumbled cookies.  

Photography with Jon Melendez!  

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