• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Mini Chocolate Chip Cookie Pumpkin Cheesecake

October 23, 2017 by Joy the Baker 8 Comments

Jump to Recipe

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!  

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Chocolate Chip Cookie Pumpkin Cheesecake

  • Author: Joy the Baker
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 1 hour 15 minutes
Pin Recipe
Print Recipe

Ingredients

Scale
  • For the Cookie Crust and Crumble
  • ¾ cup (1 ½ sticks) unsalted butter, softened to room temperature
  • 1 cup lightly packed light brown sugar
  • ½ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon molasses
  • 1 large egg
  • 1 large egg yolk
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • ¾ cup bittersweet chocolate chips
  • For the Cheesecake
  • 1 15-ounce can pumpkin puree
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
  • 2 8-ounce packages cream cheese, at room temperature
  • 1 cup lightly packed brown sugar
  • 3 large eggs
  • 1 tablespoon all purpose flour
  • ¼ teaspoon sea salt
  • 1/3 cup heavy cream
  • 2 tablespoons bourbon (optional)
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons unsalted butter, melted to browned
  • For the Whipped Cream
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • splash of pure vanilla extract

Instructions

  1. To make the cookies, in the bowl of a stand mixer fitted with a paddle attachment beat together butter and sugars until light and fluffy, 3 to 5 minutes. Beat in the vanilla and molasses. Scrape down the sides of the bowl and add the egg and yolk and beat on medium speed for 1 minutes.
  2. In a medium bowl whisk together the flour, salt, and baking soda until combined. Add all at once to the butter mixture and beat on low speed until well combined. Remove the bowl from the mixer and use a spatula to stir in the chocolate chips.
  3. Scoop the dough into a piece of waxed paper or parchment paper and chill for at least 1 hour in the refrigerator.
  4. To make the cheesecake, in a small saucepan combine pumpkin puree and all of the spices. Warm over low heat until it begins to sizzle and bubble. This will help some of the water in the pumpkin evaporate and will help the spices bloom. Remove from heat and set aside.
  5. In a medium bowl, using an electric hand beater, combine the cream cheese and brown sugar. Beat until smooth and fluffy. Beat in the eggs until well combined.
  6. Add the flour, salt, cream, bourbon, vanilla, and browned butter and mix well to thoroughly combine. Lastly, add the cooled pumpkin spice mixture and beat well to incorporate.
  7. To assemble the cheesecakes, assemble the Wilton Mini Springform pans. Press 3 to 4 tablespoons of chilled cookie dough into the bottom of each pan, going up the sides just slightly. Repeat for each of the 9 pans. Refrigerate while the oven preheats.
  8. Place a rack in the center of the oven and preheat oven to 350 degrees f. Line a rimmed baking sheet with parchment paper and bake off 9 small chocolate chip cookies, baking for 10 to 12 minutes. Remove from the oven and transfer to a wire rack to cool.
  9. Remove the cookie crusts from the refrigerator and arrange on the prepared baking sheet used to bake the cookies. Place the cheesecake batter in a large liquid measuring cup for easy pouring and divide the batter between the springform pans.
  10. Place the baking pan in the oven and reduce oven temperature to 325 degrees F. Allow to bake until cooked through and slightly puffed, 25 to 35 minutes, rotating the pan once during baking. Remove from the oven and allow to cool completely.
  11. To make the whipped cream, in a medium bowl with an electric hand beater, whip the heavy cream, powdered sugar, and vanilla to soft peaks. Place the whipped cream in a 10-inch featherweight piping bag fitted with a Wilton 21 star tip.
  12. When the cheesecakes are entirely cooled, unmold from their pans and pipe the edges with stars. Crumble a baked cookie around the edges of each cheesecake and refrigerate until ready to serve.


Nutrition

  • Serving Size: 9

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Filed Under: Cakes, Holiday

Previous Post: « Let It Be Sunday, 142!
Next Post: The Fearless Baker’s Brownie Pie »

Reader Interactions

All Comments
I Made This
Questions
  1. Linda

    October 7, 2021 at 10:46 am

    Can these be made into 1 large cheesecake? What changes would you make?
    Thank you

    Reply
  2. Tracy

    October 26, 2017 at 4:13 pm

    Well aren’t these little darlings just the cutest!

    Reply
  3. Blanca Oliver

    October 24, 2017 at 3:31 am

    Hi Joy! This is way over the top in the best way.
    I get that part of the point is to promote those Wilton mini springform pans, but for those of us in Europe or in places where it might not be easy to get them, is there any alternative utensil we could use? Or could you give tips on how to adapt this to make a single big cheesecake?
    Thanks in advance for your help, and for the inspiration!
    Blanca, the Spanish girl from Lausanne, in Switzerland

    Reply
  4. Megan

    October 23, 2017 at 6:25 pm

    Brianspace – I love it! (or is there someone you aren’t telling us about Joy?) Your posts always make me smile and your recipes always are delicious – if at times torturous since I’m on the other side of the world so seasonality I’m often drooling over strawberries or watermelon that I just can’t get yet. Hence I have so many pinned to look up 6 months later! Love your work!

    Reply
  5. Faith from Home Ec @ Home

    October 23, 2017 at 10:41 am

    Wow! You’re getting pretty fancy Joy! These really do look amazing and if I could somehow find the time, my kids would love these. So far I’ve only made these simple pumpkin chip muffins this fall as far as pumpkiny things go. https://www.homeecathome.com/the-home-economist/pumpkin-chocolate-chip-muffins I usually make these pumpkin cookies which I now make a browned butter glaze for, but haven’t gotten to it yet this year. https://www.homeecathome.com/the-home-economist/pumpkin-cookies-with-browned-butter-glaze I’m pretty sure I got the idea to make a browned butter glaze from you. Keep baking and bringing us foodie junkies more kitchen inspiration. Oh, and always more browned butter please!

    Reply
  6. Molly

    October 23, 2017 at 10:28 am

    Oh yummy. Looks delish.

    https://how2livewithcancer.blogspot.ie/

    Reply
  7. Saurs

    October 23, 2017 at 4:56 am

    Wow, this is creative. As Taste of France says, chocolate chip cookies butting up against pumpkin is wild, but makes sense in my mind’s mouth. And actually MAKING the cookie and using it wholesale and as itself (versus the crumbs + butter routine for typical crusts and shells) is gnarly in a good way. I want to try this out with many different flavors (pistachio cookie with bergamot & bitters-infused cheesecake, maybe? or a chewy ginger crust below a layer of roasted pear cheesecake with a calvados-spiked whipped cream?), and I especially like what you’re doing with that cheese custard layer. Melt-y butter! That sounds like texture heaven.

    Reply
  8. Taste of France

    October 23, 2017 at 4:22 am

    I love chocolate and I love pumpkin pie, but I wouldn’t have thought to mix chocolate chip cookies and pumpkin pie/cheesecake (I’ve had pumpkin cheesecake, but that recipe didn’t use pumpkin spice. It was very mild and cheesecake-y. Like strawberry cheesecake but with pumpkin).
    Anyway, I will have to make this as an adventure. Already, the idea of a cookie base for cheesecake appeals–I can’t find graham crackers here and haven’t come up with a good substitute yet. I use a mix of Speculoos and Traou Mad cookies, but the texture isn’t right.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Cakes

A New Orleans King Cake baked in a cast iron skillet
My 10 Best King Cake Recipes

A King Cake recipe for every year I’ve lived in New Orleans – cinnamon-scented, pecan-filled, with yeast or without, super simple to make or deliciously complex. Whether you want your King Cake sweet or savory, your perfect recipe is here.  I love dancing in the street every Mardi Gras season but Mardi Gras is also…

Read More

Chocolate basque cheesecake topped with fruit.
Mini Burnt Chocolate Basque Cheesecake

This refined recipe for chocolate Basque cheesecake is SO SIMPLE with the most impressive results.  Find a detailed step-by-step with tips and tricks below or skip right to the recipe and get baking! This cheesecake does not miss. I’ve always felt like making a cheesecake, at home, from scratch was rather unreasonable.  You mean to…

Read More

Slice of fresh plum cake recipe on small plate with fork
September Summer Fresh Plum and Lemon Curd Cake

I’ve been saving this plum cake recipe for just the right time.  I put my finger up to the breeze this morning and we’re here – we’ve reached peak In Between. In Between is that time between summer and fall when I, for one, am changing out my scented candles from fresh and floral and…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

cowboy cookies close up showing texture.

Cowboy Cookies with salted cereal brittle

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
Life Skill No. 458: How to Make 1️⃣2️⃣ Cup Life Skill No. 458: How to Make 1️⃣2️⃣ Cupcakes with just 1️⃣ Stick of Butter⁣
⁣
Full recipe linked in my bio! xo
Someone call @foodnetwork because Dad and I need a Someone call @foodnetwork because Dad and I need a baking show stat. Here’s our very best chocolate chip cookies and all the little tips that make them perfection. ✨🍪 Find the full recipe linked in the profile!
We’re baking the classics on Joy the Baker this We’re baking the classics on Joy the Baker this month and up next, my very favorite Lemon Bar recipe with fresh lemon juice and the tiniest hint of coriander. ⁣🍋🌼✨
⁣
Find the full recipe linked in the profile and bust out the white chocolate and macadamia nuts for next week’s bake! ⁣
⁣
#lemonbars #easybaking #bakedfromscratch #joythebaker
Day in the Life: out in the woods writing a little Day in the Life: out in the woods writing a little cookbook about camp food. 💖🏕️🙋🏻‍♀️
Homesick Banana Bread. Recipe linked in the profil Homesick Banana Bread. Recipe linked in the profile (and you don’t have to be homesick to make it). #bananabread #sundaybaking
Let’s make one single GIANT PANCAKE which is the Let’s make one single GIANT PANCAKE which is the perfect Breakfast Dessert or Spiral Bake - whatever you need it to be. ⁣
⁣
Pro Tips: Smell you buttermilk and decide it’s probably fine. Flip the pancake with reckless confidence. You can sit to eat - you don’t have to eat like you work in a restaurant anymore. ⁣
⁣
Find a version of the full recipe linked in the profile. Xo.
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up