Mini Chocolate Chip Pumpkin Cheesecakes

Ingredients

  • Braum’s Break and Bake Chocolate Chip Cookies
  • 12 small scoops of Braum’s French Vanilla Ice Cream
  • 1 Loaf of Braum’s Pumpkin Bread
  • 4 oz. Philadelphia® Cream Cheese
  • 4 Tbsp. Braum’s Unsalted Butter, Melted
  • 1 Can of Braum’s Whipped Cream
  • Cinnamon Sticks

Instructions

  1. Preheat the oven to 350º.
  2. Place cupcake liners ina 12-cup muffin pan.
  3. Break apart 12 of the break and bake cookie dough pieces.
  4. Push one down into the bottom of each liner, making a bottom layer in the cups.
  5. Bake the cookies in the oven for 9 minutes.
  6. Remove from the oven and let cool.
  7. For the next layer, scoop a tablespoon or two from the ice cream carton and put on top of each cookie layer, pressing it down to make an even layer on the cookie.
  8. When all of the cookies have an ice cream layer, cover with plastic wrap or foil and place in the freezer to let the ice cream harden really well.
  9. While you are waiting, take your Braum’s Pumpkin Bread loaf and crumble into a large mixing bowl.
  10. Mix in the cream cheese and melted butter (you can use a mixer or just a spoon, whichever you prefer.
  11. When the ice cream and cookies are hardened, remove the pan from the freezer.
  12.  Use 1-2 tablespoons of the pumpkin, butter, and cream cheese mixture and roll it into a ball, then press the ball onto the top of the ice cream layer of one mini-cheesecake.
  13. Repeat for all 12 mini-cheesecakes.
  14. Return the pan to the freezer and let harden for at least 2 hours.
  15. Remove from the freezer and the pan to serve immediately with whipped cream on top and sprinkled with cinnamon or nutmeg.
  16. Add the cinnamon sticks as a garnish (optional).
  17. Return any uneaten cakes to the freezer until you are ready to serve them.