Mini Pillsbury Pumpkin Cheesecakes (Printer-Friendly Version)

Cream cheese and pumpkin sugar cookies combine for mini treats ideal for fall festivities or parties.

# Required Ingredients:

→ Cookie Base

01 - 1 package (255 g) Pillsbury Pumpkin Shape Cookie Dough (20 pre-cut cookies)

→ Cheesecake Filling

02 - 225 g cream cheese, softened
03 - 100 g granulated sugar
04 - 1 large egg, room temperature
05 - 80 ml sour cream, room temperature
06 - 0.5 teaspoon pure vanilla extract

→ Whipped Cream Topping

07 - 300 ml cold heavy cream
08 - 30 g confectioners' sugar

# Step-by-Step Instructions:

01 - Arrange oven racks in the upper and lower thirds and preheat to 175°C. Line a 12-cup muffin tin with 10 liners. Place one pre-cut cookie dough round in each lined cup. Arrange the remaining 10 cookie rounds on a parchment-lined baking sheet, spacing 5 cm apart.
02 - Bake both muffin tin and baking sheet batches, rotating pans top to bottom and front to back halfway through, until just golden and set, 12 to 14 minutes. Allow cookies to cool completely in the pan and on the sheet. Reserve cookies from the baking sheet for serving.
03 - In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and granulated sugar until light and smooth, about 2 to 3 minutes. Add egg, sour cream, and vanilla extract; mix until well combined, approximately 1 minute.
04 - Divide cheesecake batter evenly among cookie-lined muffin cups. Bake until edges are just set, 16 to 18 minutes.
05 - Transfer muffin tin to a wire rack and let cheesecakes cool to room temperature, about 30 minutes.
06 - Refrigerate cheesecakes until fully set, a minimum of 2 hours.
07 - In a large bowl, whisk heavy cream with confectioners’ sugar until thickened and stiff peaks form. Remove cheesecakes from the tin, dollop or pipe whipped cream on each, and insert a reserved pumpkin cookie into the top of each cheesecake.

# Handy Cooking Tips:

01 - For optimal texture, ensure cheesecakes cool at room temperature before chilling completely in the refrigerator.
02 - Cheesecakes without whipped cream can be prepared up to three days ahead and stored refrigerated.

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