mini
pumpkin
cheesecakes
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This mini pumpkin cheesecake recipe has a creamy pumpkin filling and gluten-free chocolate crust for a luscious make-ahead dessert.
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Mix together chocolate crust with all-purpose or gluten-free flour. Bake and cool.
1
Make crust
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Beat together cream cheese, pumpkin, sugars, molasses, salt, pumpkin pie spice, and eggs.
2
Make filling
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Use a large cookie scoop to divide the filling over the cooled crusts.
3
divide into pan
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Bake. Let cool completely then chill for at least 2 hours before serving.
4
bake and chill
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Mix together ganache. Let set 20-30 minutes, then top cheesecakes.
5
Top with ganache
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Refrigerate in an airtight container for 3 days or freeze for up to a month. Thaw + top with ganache!
6
To make ahead...
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