Fall Favorite - Mini Pumpkin Cheesecake

October 12, 2011

I love cheesecake. Mini cheesecakes. Big cheesecakes. Even cheesecake wedding cakes. (Our wedding cake was 4 layers of different flavored cheesecake!)

our cheesecake wedding cake - image out of focus studios

I love pumpkins. Mini pumpkins. Carved pumpkins. Pumpkin pie. Pumpkin seeds. Pumpkin beer.

our first pumpkin of the year!

So in an effort to combine two of my loves I decided to make mini pumpkin cheesecakes last week when we had people over. It was my first attempt at cheesecake and I was surprised about how easy it actually was. I was also very excited because I had the chance to use my new mini cheesecake pan.

I have this pan from Sur La Table

I was working from two recipes - this one from Pinch my Salt and this one from In the Headlights.

The first thing I did was make my crust. I used one packet of graham crackers and crushed them in the packet.



tip - use the bottom of your measuring cup to crush the graham crackers finely

I mixed the crushed graham crackers with 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg and 2 tablespoons melted butter.





One I combined all those ingredients I used my tablespoon measuring cup to scoop the crust into the pan and pat it down. *You will want to grease your pan first. You can use pam or some olive oil on a paper towel.




Now its time to make your cheesecake. I used 1 can of pure pumpkin, 1 egg plus one egg white (slightly beaten), 1/4 cup brown sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, pinch of ground cloves, 1/8 teaspoon pumpkin spice (if you have it on hand), 1/4 teaspoon vanilla bean pasta (or extract) and I used 8 oz of cream cheese (but I will probably use a little more next time).

pumpkin pie spices

vanilla bean paste






pumpkin and brown sugar


blend these ingredients in a mixer on medium until everything is combined


Once everything is mixed together use a spoon (or I love using a ice cream scooper) to put some of the pumpkin mixture into each mini cheesecake cup.



When you are ready put the pan in the oven at 325 for 18 minutes.


After you bake the cheesecake place the pan on a cooling rack for 20 minutes. Once cool, pop the cheesecakes out of their slot. Place in the fridge until you are ready to serve or ready to add the whipped topping.



For the whipped cream I used 1 cup heavy whipping cream, 1/8 cup powdered sugar, 1 teaspoon vanilla bean paste, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon pumpkin spice. Mix everything in an electric mixer with the whisk attachment until it has the consistency of whipped cream. (Sorry no pics of this process.)

Since I was making these for a dinner party I put the whipped cream directly into a tupperware container until I was ready to serve. When it was time for dessert I just grabbed it and spooned some on top of each cheesecake.



I personally thought these turned out great! Everyone who came over like them too and I am looking forward to branching out into other cheesecake flavors and maybe even trying trying to make mini cheesecakes on a stick! :)


4 comments:

  1. When did you turn into a professional photographer?

    ReplyDelete
  2. i wish my pictures looked professional! Thanks, though! :)

    it is really just a lot of practice and trying to use learn iphoto/photoshop!

    ReplyDelete
  3. FINALLY someone has given the people what they want. Seriously I will read a recipe and clearly they are using their Kitchenaid mixer or equivalent but they don't denote if they're using the paddle or the whisk attachment. I am on a need to know basis people! You're a star for including it in yours :o)))) PS this looks delish.

    ReplyDelete

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