There’s just something fun about making mini treats. Mini cookies, mini cupcakes, mini bread, mini cheesecakes – you get the point. There’s just more to share!
Most of my treats get split up between my work and Zack’s office and it just makes it so much easier when they’re small and shareable. This pumpkin cheesecake recipe was the perfect combination of sweet and spice. I always take my teaspoons liberally when it comes to fall spices (I like to think it adds pizzazz). This time I tried it out with a graham cracker crust, but I’m sure a gingersnap crust would be an interestingly delicious addition to this recipe.
Of course, no cheesecake is complete without a homemade whipped cream topping!