Petite Pumpkin-Chocolate Cheesecakes

September 30, 2020
Created by Harmons
1 hour
Serves 12
  • Crust
  • 6 Tbsp granulated sugar
  • 6 Tbsp unbleached all-purpose flour
  • 6 Tbsp cocoa powder
  • Salt
  • 5 Tbsp unsalted butter, at room temperature
  • Filling
  • 4 1/2 Tbsp unsalted butter, at room temperature
  • 1 (8 oz) pkg cream cheese, softened
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 1 Tbsp molasses
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla
  • Pinch of salt
  • 2 1/2 tsp pumpkin pie spice
  • 3 large eggs
  • 1 cup semi-sweet chocolate chips

Preheat oven to 350°. Line a muffin pan with 12 muffin liners.

In bowl of a stand mixer with paddle attachment, add granulated sugar, flour, cocoa powder, and salt. Mix on low speed for 5 seconds. Add butter and continue to mix on low until a dough forms. Divide dough between muffin liners. Press dough into liners. Bake until surface of crust no longer appears wet, 11-13 minutes. Let cool.

Turn oven heat to 325°.

In a clean bowl of a stand mixer with paddle attachment, add cream cheese, brown sugar, and granulated sugar and blend on medium speed until smooth. Add molasses, pumpkin puree, vanilla, salt, and pumpkin pie spice and mix on low until well combined. Add eggs, one at a time, mixing on low after every addition until incorporated. Add chocolate chips and stir to combine.

Fill each muffin liner to the top with batter and bake until center of cheesecakes are set, about 20 minutes. Let cool in pan, about 1 hour. Refrigerate 2 hours. Remove liners prior to serving.