Mini Pumpkin Cheesecakes

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Is so sad that pumpkin season is almost over. I personally love any kind of dessert that involves pumpkin, and I really love the fall season! I feel just like this quote from Henry David Thoreu: “I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion.”

So to finish this delicious November I found this easy recipe that will rock your world. Yes, is that good!! Not only because is an easy recipe to make, but because these mini cheesecakes are the perfect combination of two favorites, the sweet flavor of a pumpkin pie with the rich and creamy texture of a cheesecake. My mouth watering already! There are a few things that I loved about this recipe: it only require a few ingredients, neither sour cream or whipped cream is involved in making this cheesecake, they are just a perfect portion to finish any holiday dinner like Thanksgiving, and…They look so pretty!!!!!! So let enjoy this pinch of sugar and have a wonderful Thanksgiving day!

Ingredients:

For the crust:

  • 4 Tablespoons unsalted butter, melted
  • 1 cup graham cracker crumbs
  • 1⁄4 teaspoon table salt
  • 1 teaspoon of ginger
  • 1/2 teaspoon ground cinnamon

For the filling:

  • 8 ounces light cream cheese, softened (approximately 1 cup)
  • 1 cup plain canned pumpkin (not pumpkin pie filling)
  • 1/2 cup dark brown sugar
  • 3 large eggs
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon of cinnamon
  • You can use Whipped Cream or Cream Cheese frosting to for topping (optional)

Let’s Bake!:

  1. Preheat oven to 325° F.
  2. Line a standard-sized cupcake pan with 12 liners.
  3. In a small bowl, toss together the melted butter, salt, ginger, cinnamon and graham crumbs. Spoon a heaping tablespoon of the crumb mixture into each liner. Use a small bottle, such as a spice bottle or the same tablespoon, to press down the crumbs to form a crust.
  4. Bake the crusts for 5 minutes or until lightly browned. Note : This an optional step, you can perfectly bake the whole cheesecake at the same time.
  5. Beat the cream cheese until smooth. Add the pumpkin pure, eggs, brown sugar and spices, and blend until smooth. Note: It’s important that your cream cheese it’s softened and at room temperature.
  6. Spoon batter evenly into cups and bake for about 18 -22 minutes; centers should still jiggle slightly. pump
  7. Remove from oven and allow to cool 20-25 minutes. Serve at room temperature, or chilled. Note: Cheesecakes may be made up to 4 days before serving.

Recipe source- Adjusted slightly from, Cooking with Julie

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One thought on “Mini Pumpkin Cheesecakes

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