Mini Pumpkin Spiced Halloween Cheesecakes

Ingredients

• Crust
• 22 Farm Boy™ Ginger Cookie Chips processed into crumbs (you need 1 cup)
• 1/4 cup unsalted butter melted
• Filling
• 250 g Farm Boy™ Cream Cheese room temperature
• 1/3 cup packed light brown sugar
• 1 cup pure pumpkin puree
• 1 tsp vanilla extract
• 2 large eggs
• 1 tsp Farm Boy™ Organic Ground Cinnamon
• 1 tsp Farm Boy™ Ground Ginger
• 1/8 tsp Farm Boy™ Ground Nutmeg
• 1/8 tsp salt
• Icing
• 1 cup whipping cream
• 1/4 cup icing sugar
• 1 Tbsp Farm Boy™ Pure Maple Sugar
• Halloween candies for decorating

Directions

1. Preheat oven to 350°F. Line a muffin tin with 12 paper liners.
2. For the crust: In medium bowl, combine Farm Boy™ Ginger Cookie Chips crumbs and melted butter. Stir to combine and divide mixture amongst 12 muffin cups. Press down on crumbs with the back of a spoon and bake for 5 minutes.
3. Let cool.
4. For the filling: In mixer bowl, beat Farm Boy™ Cream Cheese and sugar until smooth, about 2-3 minutes.
5. Add pumpkin puree and beat until smooth.
6. Scrape down sides of mixing bowl, then add vanilla and eggs and beat until smooth.
7. Add Farm Boy™ Organic Ground Cinnamon, Farm Boy™ Organic Ground Ginger, Farm Boy™ Ground Nutmeg, and salt and beat until combined, about 1 minute longer.
8. Divide cheesecake batter amongst muffin cups, filling about 3/4 of the way. Smooth tops by gently tapping muffin tin on counter a few times.
9. Bake for 14-15 minutes, until cheesecakes are slightly jiggly in the centre. Remove from oven and let cool completely.
10. For the icing: In a medium bowl, whip cream, icing sugar, and Farm Boy™ Maple Sugar until stiff peaks form, about 4-6 minutes.
11. Decorate muffins with whipping cream and garnish with Halloween candies.