Pumpkin Brownie Cheesecakes

November 15, 2014

149

These miniature Pumpkin Brownie Cheesecakes are the perfect (and I do mean perfect) Thanksgiving and all around fall treat consisting of a chocolate wafer crust, brownie layer on the bottom, pumpkin cheesecake to cover, and chocolate chips sprinkled on top!

For the crust
½ C. chocolate wafer cookie crumbs (grind in a food processor or in a zip top bag with a rolling pin or meat tenderizer)
3 tbsp. unsalted butter, divided
1 tbsp. granulated sugar
For the brownies
1/4 C. (1/2 stick) unsalted butter, cut into 1" pieces
½ C. + 1/8 (2 tbsp.) C. sugar
6 tbsp. unsweetened cocoa powder
1/4 tsp. kosher salt
1 tsp. vanilla extract
1 large egg
2 tbsp. + 2 tsp. all-purpose flour
For the cheesecake
1 (8 oz.) package cream cheese, room temperature
1/4 C. + 2 tbsp. granulated sugar
1/2 C. pumpkin puree
1 large egg
2 tsp. heavy cream
1/4 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground ginger

Crust Preheat oven to 350°F. and spray a muffin pan lightly with cooking spray. Melt 2 tbsp. butter. In a small bowl, combine the cookie crumbs, 2 tbsp. butter and sugar. Stir until the crumbs are well...
See the full directions on my site

Nutritions

Calories
278

Sodium
277mg
11% DV

Fat
19g
29% DV

Protein
4g
8% DV

Carbs
20g
7% DV

Fiber
2g
8% DV