Wednesday, October 19, 2011

Pumpkin Cheesecake Minis

Looking for a great treat for that Halloween party?

I've found the new greatest treat!!!

I have had an amazing sugar pumpkin sitting on my counter until recently... very recently. Isn't it gorgeous?

I've been watching for pumpkin recipes that I want to try and located two... one of which is... you guessed it Mini Pumpkin Cheesecakes! The original recipe came from Little Rays of Sunshine, and I thought it sounded simply amazing!

Boy was I right! It made K happy since he has been wanting cheesecake, and it made me happy, because, well, I love anything mini! I think mini things are so cute... and that's why I renamed the recipe from Pumpkin Cheesecake Cups to MINI Pumpkin Cheesecakes!

They're so tasty and they even have a crust! And the only thing I love more than mini things, are all things pumpkin - I even have a pumpkin spice dish soap and counter spray set from Williams Sonoma.

MINI Pumpkin Cheesecakes
modified from Little Rays of Sunshine

2 (two) 8-oz packages of cream cheese (I used fat-free)
3/4 cup white sugar
2 eggs
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 cup pumpkin puree (I used sugar pumpkin, but you can use canned)
24 gingersnap cookies
whipped cream for garnish

 Pre-heat the oven to 375.

Place your foil muffin cups into the muffin tray... aren't these guys I found cute? They're decorative AND foil. I love having the best of both worlds! It's important to use foil on these cups so that they easily pull away from your mini cheesecakes and you get the full-on gorgeous-ness!

Next, pop the gingersnaps in the bottom of the cups... however they fit best. Mine had to go upside down.

Though the original recipe calls for you to cream the first five ingredients, since I use my food processor for almost everything, I just dumped all the ingredients together and processed until smooth. It's always so hard for me to resist eating the batter... even though I know with raw eggs it's not recommended.  And, let me tell you... it's SO good.

Next, drop the batter into the cups until about 2/3 full. I found that using a 1/4 cup measuring cup as a spoon gave me almost exactly the right proportion. Pop these puppies in the oven and bake 10-12 minutes... or until the edges are firm and the center jiggle just a little.

Once cool, remove the foil wrappers and serve. This is what the little guys look like, pre-whipped cream, but what good is pumpkin-flavored anything without whipped cream?


proudly linking to 

Miz Helen’s Country Cottage


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