It’s been weeks since the holiday season officially ended, but if you are like me you may just have a few holiday ingredients laying around your pantry and fridge.
One item, which I can’t get enough of is Philadelphia Pumpkin Spice Cream Cheese Spread, I love that stuff. I bought a lot of it, for various recipes and was left with one container in the fridge.
As I’ve said in the past, this stuff is good, even just on toast, but I wanted to use up this last ¾ of a container with one last fun dessert idea.
I follow Tasty on Facebook, and if you don’t I really suggest you do, they have all sorts great quick and easy recipes. One of which was their No-Bake White Chocolate Raspberry Cheesecakes.
The recipe sounded easy and tasty. Then I thought maybe I could rework the recipe to make Caramel Pumpkin Cheesecake Minis.
Obviously my version included Philadelphia Pumpkin Spice Cream Cheese Spread however there were a few other changes. First I took out the raspberry, since I didn’t think it pair good with pumpkin.
Since the goal of this dish was to use up leftover pumpkin ingredients, I used William Sonoma Pumpkin Spice Syrup in place of the vanilla in the recipe.
Finally, to cut the pumpkin flavor a little and give some interest I decided to add a drizzling of caramel sauce to the top of each cheesecake.
- 6 oz Philadelphia Pumpkin Spice Cream Cheese Spread
- 2 oz Philadelphia Cream Cheese
- 1/4 cup butter, softened
- 1/4 cup sugar ( I used Splenda)
- 1 Tbsp. William Sonoma Pumpkin Spice Syrup
- 1 cup white chocolate chips, melted
- 8 oz whipped cream
- 1 cup graham cracker crumbs (about 8 crushed graham crackers)
- 1/4 cup butter, melted
- Caramel Sauce
- In a bowl, beat pumpkin spice cream cheese, cream cheese, butter, sugar, and pumpkin syrup.
- Fold in the melted white chocolate, then the whipped cream.
- Mix graham cracker crumbs with melted butter. Line a muffin tin with liners, and spoon the graham cracker mixture at the bottom, to form a crust.
- On top of the graham cracker crust pour cheesecake mixture.
- Freeze for at least one hour. Remove from the muffin tins, remove the liner, drizzle with caramel sauce.
Now when I made these I decided to use my mini pumpkin cheesecake springform pan from Williams-Sonoma. They make the perfect pumpkin shaped cheesecake minis.
Alternatively, if you are lazy You could just dump the whole mixture into a springform pan and make one big cheesecake. After filling my mini pumpkin cheesecake pan, I used a 6” pan to use up the rest of the batter.
This was fantastic! I loved these little guys. I will say however, they are really rich so, the mini version is about all one can eat in one setting. Overall though I thought it was a super quick and easy way to make pumpkin cheesecake and I’m really happy with it.