Pumpkin-spice-cheesecakes

Name: pumpkin-spice-cheesecakes
Cook time: 15 min
Total time: 75 min
Yield: 12
Ingredients: 75 g butter; 220 g spice nuts; 150 g fresh vegetable sprout pumpkin; 4 el liquid honey; 400 g mascarpone; 1 tl cinnamon

Tarts of mascarpone and pumpkin with a base of spice nuts.

Ingredients

Kitchen Stuff

1 food processor
1 muffin shape
12 paper cupcake mold

Directions

Melt the butter in a saucepan. Grind the spice nuts in the food processor. Mix in the melted butter.
Put the cupcakes in the muffin molds. Divide the cake mixture over the cupcake molds and press with the convex side of a spoon.
Spoon the pumpkin spread, honey and mascarpone into the clean bowl of the food processor and mix into a coherent whole.
Spread the mascarpone mixture over the cookie base and smooth the tops. Put in the refrigerator for at least 1 hour to stiffen.
Remove the muffin form from the refrigerator. Place 1 clove on the right half of each cupcake.
Cover with a piece of parchment paper the other half of the cupcake with no spice nut on it.
Sprinkle half of the cupcake with the clove with the cinnamon. Move the clove to the white side.