Baby Pumpkin Cheesecakes
From peetabear 14 years ago
- 16 minutes to make
- Serves 12
these are so cute... I couldn't resist posting the recipe and photo... I will use a chocolate base or the gingersnaps... these will look wonderful on the holiday dessert tray ... the recipe and photo are courtesy of King Arthur's
Ingredients
- Crust shopping list
- 3/4 cup (3 1/2 ounces) gingersnap, chocolate wafer, or graham cracker crumbs shopping list
- 2 tablespoons (1 ounce) sugar shopping list
- 2 tablespoons (1 ounce) butter, melted shopping list
- ........................................................................................... shopping list
- Filling shopping list
- 12 ounces cream cheese, softened 3/4 cup (5 5/8 ounces) sugar shopping list
- 2 large eggs shopping list
- 2 tablespoons (3/4 ounce) semisweet chocolate, melted shopping list
- 1 cup (8 ounces) pumpkin purée shopping list
- 1 1/2 teaspoons cinnamon shopping list
- 1/4 teaspoon nutmeg shopping list
- 1/4 teaspoon salt shopping list
- 1/8 teaspoon allspice shopping list
- 1/2 cup (2 1/4 ounces) diced crystallized ginger, optional shopping list
How to make it
- Preheat the oven to 325°F. Lightly grease each cup of a mini-cheesecake pan.
- To make the crust: Blend together the crumbs, sugar, and melted butter. Divide among the cups, using about 1 tablespoon for each and pressing flat. Bake till the crusts are set, about 8 to 10 minutes. Remove from the oven and reduce oven heat to 300°F.
- To make the filling: Blend together the cream cheese and sugar. Scrape down the sides and bottom of the bowl, and add the eggs one at a time, mixing till smooth. Remove 1/4 cup batter and mix with the melted chocolate. Set aside. Blend the remaining batter with the pumpkin purée and spices, including the ginger if you're using it.
- Divide the filling among the cups, filling each about 3/4 full. Gently tap the pan on the counter to level the batter. Spoon the chocolate batter over the cheesecakes, or use a pastry bag to pipe faces onto the cakes by placing the tip just below the surface of the filling.
- Bake the cakes for 16 to 20 minutes, until set around the edges with a dime-sized circle in the middle that still looks soft. Remove from the oven, and cool for 30 minutes or so before refrigerating. Cover and refrigerate for several hours before unmolding cheesecakes. Yield: 12 mini cheesecakes.
The Rating
Reviewed by 8 people-
Wow!! They are not only adorable,they sound delicious! High 5 here :)
hoosiermom68
in Merrillville loved it
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Thanks for sharing this recipe! They are so cute. I'm going to save this since I have a grandchild on the way! A five from me.
mrsc543
in North Reading loved it
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Those are just the cutest little cheesecakes, love pumpkin too. 5 forks
henrie
in Savannah loved it
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