It's Fall, it's Fall, it's FALLLLL!!
Well. If you live in California, its only Fall on the calendar. The weather has other plans...
Regardless of the weather, it's fall. Which means... PUMPKIN EVERYTHING! Don't get me wrong, I love pumpkin. But this year it's getting a little ridiculous. There are Pumpkin Pie Spice Pringles, people.
So, if you want to stick to a classic pumpkin-flavored-fall-favorite, then look no further. These Mini Pumpkin Cheesecakes are everything you are looking for in a autumnal goodie.
I decided to make these for my good friend after she saved my rear by accompanying me for a special musical number in Sacrament meeting. Thanks, girl! You know who you are!
The rich pairing of cream cheese and pumpkin is an age-old flavor. I like pumpkin pie just fine, but get me in front of one of these babies? Heh. You might not get any, yourself.
Don't forget to add the fresh whipped cream and caramel sauce! You can find my deliciously perfect caramel recipe by clicking the link on the right under "Tags".
NOTE: YOU CAN TURN THIS INTO A FULL CHEESECAKE. Just double each measuring and bake in a springform pan for an additional 30 minutes. Impress your holiday party-goers!
Mini Pumpkin Cheesecakes
Servings: 12 (1 mini cheesecake each)
Prep Time: 10 minutes
Total Time: 50 minutes
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar
2 8oz. pkgs cream cheese
1/2 cup sugar
2 large eggs
1 cup pumpkin puree (not pie filling)
3/4 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/8 cup cornstarch
1. Preheat oven to 300 degrees. Line a muffin tin with cupcake liners. Combine graham cracker crumbs, melted butter, and sugar. Make sure everything is mixed well. Divide evenly into liners and press into the bottom.
2. In a mixer, cream together cream cheese and sugar. This is IMPORTANT or you will have chunks in your cheesecakes. Add eggs (one at a time, please). Mix well. Add pumpkin, cinnamon, ginger, cloves, and nutmeg. Leave mixer on for a few minutes (2-3) to make sure it's well combined. Then add cornstarch. Let mixer run for additional 3 minutes.
3. Pour filling into liners, about 1/4 cup each (or evenly.) You may have leftover mix, so feel free to make a few more, or (MY FAVORITE) pour the rest into an oven safe ramekin (Pumpkin Cheesecake Souffle anyone??).
4. Bake in preheated oven for 30-40 minutes depending on your oven. Start checking at about 30 minutes by dipping a steak knife into the middle (this will be covered with whipped cream so don't worry about marking it). If it comes out pretty clean, you're ready.
5. Remove from oven and cool OUT of the muffin tins. You can serve this cooled or refridgerated. Top with whipped cream and caramel sauce.
6. Enjoy!
Servings: 12 (1 mini cheesecake each)
Prep Time: 10 minutes
Total Time: 50 minutes
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar
2 8oz. pkgs cream cheese
1/2 cup sugar
2 large eggs
1 cup pumpkin puree (not pie filling)
3/4 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/8 cup cornstarch
1. Preheat oven to 300 degrees. Line a muffin tin with cupcake liners. Combine graham cracker crumbs, melted butter, and sugar. Make sure everything is mixed well. Divide evenly into liners and press into the bottom.
2. In a mixer, cream together cream cheese and sugar. This is IMPORTANT or you will have chunks in your cheesecakes. Add eggs (one at a time, please). Mix well. Add pumpkin, cinnamon, ginger, cloves, and nutmeg. Leave mixer on for a few minutes (2-3) to make sure it's well combined. Then add cornstarch. Let mixer run for additional 3 minutes.
3. Pour filling into liners, about 1/4 cup each (or evenly.) You may have leftover mix, so feel free to make a few more, or (MY FAVORITE) pour the rest into an oven safe ramekin (Pumpkin Cheesecake Souffle anyone??).
4. Bake in preheated oven for 30-40 minutes depending on your oven. Start checking at about 30 minutes by dipping a steak knife into the middle (this will be covered with whipped cream so don't worry about marking it). If it comes out pretty clean, you're ready.
5. Remove from oven and cool OUT of the muffin tins. You can serve this cooled or refridgerated. Top with whipped cream and caramel sauce.
6. Enjoy!