Mini Pumpkin Cheese Cakes

CookingAddic Pumpkin cheese cake made into cupcake size cups. Individual and easy to eat, these little cheesecakes are full of flavors of the fall. So tasty, cute, and totally YUMMY! These bite-size pumpkin cheesecakes have all the taste of the original cheesecake.

Ingredients:

12 oz. cream cheese, softened
1 cup sweetened condensed milk
1 cup pumpkin puree
2 large eggs
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice

Cream:

6 oz heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
2 tbs Butterscotch chocolate chips
1 tsp heavy whipping cream
17 vanilla wafers ( From Trader Joe's)

Preheat the oven to 350º F.

In a large mixing bowl, combine the cream cheese and sweetened condensed milk. Beat at medium-high speed until well combined.

Add the pumpkin puree, eggs, cinnamon and pumpkin pie spice. Beat at medium speed until smooth. Scrape the sides of the bowl and beat again until the mixture is completely smooth. This may take 1-2 minutes.

You will need 17 vanilla wafers. Add one into each muffin lined with cupcake liners.

Pour the mixture into the prepared cups.
Bake at 350º F for 35-40 minutes.

Remove mini cheesecakes from the oven and place it on a wire rack to cool. Leave the em on the wire rack until it is completely cooled. Place the cheesecakes in the refrigerator for 1-2 hours or overnight.