How do you like your pumpkin? How about in individual pumpkin cheesecakes - some with chocolate chips and some with homemade salted caramel and chopped, toasted pecans? That's what we made recently and wanted to share our recipe.
We made mini and bite-size cheesecakes in muffin and mini-muffin pans with paper liners. We love the smaller size. No water baths, no worries about cracked tops. And everyone gets their own!
We thought we'd also raise the crust bar a little and used ground Biscoff Lotus cookies for the crust. But you can substitute graham crackers or something similar.
This delicious recipe is adapted from one from Sally's Baking Addiction, a source we love for reliable and well-tested recipes.
These are perfect for Thanksgiving, a fall brunch, or an office party. They're so good, we recommend you make a double batch!
Topping (if not doing the chip version)
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