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- Preparing Time: 2 hours and 35 minutes
- Total Time: -
- Served Person: 48
- 1/2 teaspoon ground cinnamon
- 1/3 cup white sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container mascarpone cheese
- 12 digestive biscuits (such as mcvitie's®), crushed
- 5 teaspoons unsalted butter, melted
- 1/2 (15 ounce) can pumpkin puree, stirred smooth
- 24 whole pecans (optional)
- Carbohydrate 5.8
- Cholesterol 8
- Fat 4.6
- Protein 1
- Sodium 39
- Calories 66 calories;
Place crushed biscuits into a bowl and pour melted butter over them; mix until combined and the crust mixture holds together. Combine mascarpone cheese, pumpkin puree, sweetened condensed milk, sugar, cinnamon, nutmeg, and cloves in a large bowl. Beat using an electric mixer until filling is smooth and airy. Line 24 cups of a mini-muffin pan with paper liners. Press 1 teaspoon of crust mixture into the bottom of each cup. Spoon 1 teaspoon filling over each crust and smooth the top. Place a pecan on top of each. Chill cheesecakes in the refrigerator for 2 hours.
