Mini Pumpkin Bourbon Cheesecakes I Made It Ii

Mini Pumpkin Bourbon Cheesecakes

CherylsCookingNow 7 years ago

I made this today and they turned out good. I didn't have any bourbon so I used pumpkin pie spice in the filling. The filling didn't firm up. It browned and I removed from the oven. I should had lowered the temperature and covered with foil and baked a little longer. After cooling, I removed one and it crumbled. The taste was good. I think I'd make this again and up the spices. All I could taste was pumpkin and the creaminess of the cream cheese. Thanks for sharing your recipe.

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bakerme 7 years ago said:

Here's the link to the recipe, Cheryl: Mini Pumpkin Bourbon Cheesecakes

They sound super yummy, but I think 350 degrees is way too high to bake cheesecake. I would bake them at 300 or lower. I wonder if the one you removed crumbled because of the cornstarch in the mix. I've never had good luck baking cheesecakes that include flour or cornstarch in the batter, so avoid those recipes that use them. I find they make the filling too dry and prone to cracking. If anybody knows the baking science behind using them, maybe they'll be of more help to you. Glad you enjoyed the one enough to try the recipe again. Better luck next time!

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CherylsCookingNow 7 years ago said:

Thank you Bakerme. I had forgot to post the link. There was so much batter left that I put the rest in muffin tins. So much easier this way. I had to bake 15 min longer.

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CherylsCookingNow 7 years ago said:

Bakerme, you're right about the cornstarch. I've made cheesecakes before and never used corn starch or flour. Yes, after pulling it out of the oven it cracked. I put the sour cream on top to cover the crack.

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CherylsCookingNow 7 years ago said:

I thought 3 8oz cream cheese pkgs was way too much.

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NadineM 7 years ago said:

Hi Cheryl it is to bad that the recipe did not work out the way you hoped for. I checked out my cream cheese cook book and it is all over the map about the number of packs of cream cheese. I did see a pumpkin cheese cake that had 1 cup pumpkin and only 2 pkgs of cream cheese. Boy a lot of cooking time too. Cool to room temp then to sit for 4 hours in the fridge before serving? Is on my list but will remember what you said.

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bakerme 7 years ago said:

This New York-style cheesecake from America's Test Kitchen is the one I make now and I've never had one single crack (see my review as bestcooker): New York Style Cheesecake

It makes a 9-inch cheesecake and uses more sugar, eggs, and cream cheese, and after an initial blast of high heat, bakes at a really low temp, so I don't think the amount of cream cheese in the above recipe is the problem. It's trying to squeeze all that batter into just 24 mini muffin tins. The recipe submitter said it's her favorite cheesecake recipe made in smaller servings, so I'm thinking it makes a 9-inch cheesecake, too. Maybe use regular size muffin tins and more of them??

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CherylsCookingNow 7 years ago said:

You are right Bakerme. It's a lot of filling for 24 minis. I only did 12 minis and 18 cupcakes. I like to try this one again only lower the temperature and have cupcakes instead of the minis. It's time consuming to fill minis, cool, frost, bake again, cool and wait 4hrs to serve. I'll keep your recipe for future use. Thank you for sharing.

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CherylsCookingNow 7 years ago said:

Wow! 500 degrees? Never had my oven that high.

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DIZ3 7 years ago said:

Looks like we both had these in mind for the October Pumpkin Challenge! :) Sorry they didn't work out for you. I didn't have any problems. However, I used a standard muffin pan. The pan size is confusing and tripped me up at first because it does say miniature and the photo looks like the tiny miniature cheesecakes. When it said 24 servings and I saw the size of the recipe, I figured it had to be a standard muffin pan. It worked out perfectly. I had a little batter left over, but I think it's because I used cupcake liners.

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DIZ3 7 years ago said:

Made these for the October Pumpkin Challenge. (Photos attached to recipe) Mini Pumpkin Bourbon Cheesecakes I cut the recipe in half--except the bourbon. Used the full amount of bourbon! (He!He!) These have a very creamy, light, airy texture with a rich, crunchy, butter pecan crust. So good! It’s been ages since I made a cheesecake that has a sour cream layer. It was good, but personally I’d rather skip the sour cream and just have a dollop of whipped cream on top. I made these in a standard size muffin pan and baked 15min. They looked done and were just starting to crack so I pulled them out. They are fine, but I wish I would have let them bake the full 20 minutes. No worries on the cracks because it has the sour cream layer over the top. Even if I omitted the sour cream layer, I would top with whipped cream so either way you wouldn’t see the cracks. Great recipe Luisa!

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CherylsCookingNow 7 years ago said:

It does say mini and the cook said she used a tin that has 24 holders. The batter makes more than that. My tops cracked too but like DIZ, I covered the cracks with the sour cream mixture. I personally like it without the sour cream.

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mommyluvs2cook 7 years ago said:

Oh wow, these sound great!! I would have thought to use what the recipe calls for a "mini" muffin pan. I've never heard of topping a cheesecake with sour cream, interesting! Your pictures are fabulous DIZ!!

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bakerme 7 years ago said:

Gorgeous photos, DIZ! Making this in muffin tins sounds too fiddly for me to manage, but I think the filling would make a great regular size cheesecake.

Cheryl, the New York-style cheesecake is only baked at 500 for 10 mins., then at 200 the rest of the time, just like baking pumpkin pie at 425 for 15 mins. and reducing the temp to 350 for the remaining bake time. In both cases, the higher temp just gets things going.

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DIZ3 7 years ago said:

Thank You, Mommyluvs2cook! Some New York Style cheesecakes have a thin layer of sour cream that goes over the top. Seems like it was really popular some 20 or 30yrs ago. A good way to cover up those cracks!

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DIZ3 7 years ago said:

Thank you, Bakerme! I love making individual size desserts. Much easier to grab and eat. I started a trend a few years ago when I hosted our family holiday gathering. I made a rule that everything had to be finger foods, including desserts. They go over much better and now my nieces really get into making all kinds of fancy desserts.

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DIZ3 7 years ago said:

I sent Luisa a PM. Hopefully she sees it and clarifies the pan size. I compared to other recipes and terminology is all over the place. Some specify "bite-size" when referring to the miniature pans, but others don't. Some say miniature as a way of describing the individual small cupcake sized cheesecakes. I couldn't tell by cook times either because they were also all over the board.

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bakerme 7 years ago said:

Great idea on finger foods, DIZ! I bet you get some creative dishes. And there are less calories in the smaller servings ;)

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luisascatering 7 years ago said:

It's standard mini cupcake pan

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