Mini Choco-Mel Pumpkin Cheesecake

makes 12 mini cheesecakes

recipe adapted from recipeland.com

prep time: 35 min / total cook time: 23-27 min

CRUST INGREDIENTS

3/4 c gingersnap crumbs

3/4 c graham cracker crumbs

1/4 c confectioners' sugar

1/4 c unsalted butter, melted

CHEESECAKE INGREDIENTS

16 oz. cream cheese, softened (2 packages)

1 c sugar

4 large eggs, room temperature

3/4 c pumpkin purée

1/4 tsp ground cinnamon

1/8 tsp ground ginger

1/8 tsp ground nutmeg

* I used freshly grated nutmeg

1/8 c coffee flavor liqueur

* I used Kahlua

2 tsp unsweetened Dutch-process cocoa powder

1/3 c caramel

CRUST INSTRUCTIONS

• Preheat oven to 325˚ F.

• In a bowl, combine gingersnap and graham cracker crumbs with powdered sugar and butter.

• Spread evenly onto bottom of mini cheesecake pan.

• Bake for 5-7 minutes. Let cool while you make the filling.

CHEESECAKE INSTRUCTIONS

• In a mixer, beat cream cheese until smooth.

• Gradually add sugar and beat until light.

• Add eggs, one at a time, beating well after each addition.

• Divide mixture into 3 bowls.

• Bowl 1, mix with caramel.

• Bowl 2, mix with cocoa powder.

• Bowl 3, mix pumpkin purée, cinnamon, ginger, nutmeg and Kahlua.

• Evenly divide caramel mixture into the prepared crust.

• Divide chocolate mixture on top of the caramel mixture.

• Top with the pumpkin purée mixture.

• Bake for 18-20 minutes.

• Transfer pan to wire rack and let cool to room temperature, then refrigerate for at least 1 hour.

** ADDIECAKES' NOTES **

• The gingersnaps are much harder in texture than the graham cracker, so I would recommend putting it through the food processor separately since it takes longer.

• I found the chocolate mixture was not as dense as the other two, so the pumpkin mixture just sank. If you don't mind not getting 3 distinct layers, just layer as listed above. If you want to have 3 visible layers, put the chocolate layer last.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING