Mini Bourbon Pumpkin Mascarpone Cheesecakes with Biscoff Crust and Maple Whipped Cream

Biscoff cookies, also known as Speculoos cookies, are a popular Belgian treat. They have a unique caramelized flavor that pairs perfectly with the pumpkin and bourbon in this cheesecake recipe.

This is vegetarian recipe. Dish can be prepared in 175 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Mini Bourbon Pumpkin Mascarpone Cheesecakes with Biscoff Crust and Maple Whipped Cream

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 25 min Rest Time 120 min Total Time 2 hrs 55 mins

Servings: 12 Calories: 4560

Best Season: Fall

Ingredients

Servings

• 8 ounce Biscoff cookies
• 4 tablespoon Unsalted butter
• 16 ounce Cream cheese
• 8 ounce Mascarpone cheese
• 1 cup Granulated sugar
• 1 cup Canned pumpkin puree
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 2 tablespoon Bourbon
• 1 teaspoon Ground cinnamon
• ¹⁄₂ teaspoon Ground nutmeg
• ¹⁄₂ teaspoon Ground ginger
• ¹⁄₄ teaspoon Salt
• 1 cup Heavy cream
• 2 tablespoon Maple syrup

Instructions

1. Preheat the oven to 325°F (163°C). Crush the Biscoff cookies in a food processor until fine crumbs form. In a small bowl, combine the cookie crumbs and melted butter. Press the mixture into the bottom of a 12-cup muffin tin to form the crust.
2. In a large mixing bowl, beat the cream cheese, mascarpone cheese, and sugar until smooth. Add the pumpkin puree, eggs, vanilla extract, bourbon, cinnamon, nutmeg, ginger, and salt. Mix until well combined.
3. Divide the cheesecake batter evenly among the muffin cups, filling each about 3/4 full. Smooth the tops with a spatula.
4. Bake for 20-25 minutes, or until the cheesecakes are set and slightly golden on top. Remove from the oven and let cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.
5. In a medium bowl, whip the heavy cream until soft peaks form. Add the maple syrup and continue to whip until stiff peaks form.
6. Top each mini cheesecake with a dollop of maple whipped cream. Serve chilled and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 24g37%

Total Carbohydrate 37g13%

Sugars 26g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.