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
- 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.
- 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.
- Scoop the dough into a piece of waxed paper or parchment paper and chill for at least 1 hour in the refrigerator.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
