The crust of this cheesecake pumpkin cups is a shortbread cookie and the icing is a caramel liquor mixed with heavy whipping cream, powder sugar, and cream cheese. The day before making the cakes I roasted a small halved pumpkin for an hour, but you can used canned pumpkin if you prefer.
Shortbread cookie crust
3 cups all-purpose flour
1/2 teaspoon of vanilla extract
1/8 cup of sugar
1/8 cup brown sugar
(Add more flour if you can not form a ball)
Pumpkin cheesecake filling
3 packages of cream cheese at room temperature.
1 cup of pureed pumpkin
3 eggs
1/4 cup sour cream
1 and 1/2 cups of sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon of nutmeg
1/8 teaspoon ground cloves
2 Tablespoon all-purpose flour
1 teaspoon vanilla extract
1/4 cup of chocolate chips
Pumpkin cheesecake topping
1 package of cream cheese
1/2 teaspoon of vanilla extract
1 cup of caramel liqueur alcohol
1 16 oz box of heavy whipping cream
4 cups of powdered sugar
Combine all the ingredients to make shortbread, use a cupcake pan and liners and press a one inch roll into the bottom of the liner so that each roll of dough is thin at the bottom and crawls up the sides some. Add the pumpkin cheesecake filling to each cup and bake at 375 degrees for 45 mins. Peal the liners off when cakes are warm to avoid them from sticking and add the topping when the cakes are cooled. Sprinkle with pumpkin spice seasoning.
These cakes reheat nicely so they may be served warm even after being place into refrigerator. The best way to reheat is in the oven cause the topping forms a s'more like crust.
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