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Mini Pumpkin Cheesecakes
Servings 12 snacks
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 2 tablespoons melted butter
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Filling:
- 1 eight ounce package cream cheese softened
- 1/2 cup canned pumpkin or cooked and mashed fresh pumpkin
- 1 egg plus 1 egg white slightly beaten
- 1/4 cup brown sugar packed
- 2 tablespoons maple syrup
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ginger ground
- 1/8 teaspoon nutmeg ground
- 1 pinch cloves ground
Topping:
- 1 cup heavy cream
- powdered sugar to taste
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
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Preheat oven to 190° C, lightly grease the insides of the mini cheesecake pan, eventually with cooking spray.
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In a medium bowl, mix crust ingredients until well combined. Divide mixture evenly between the 12 cups. Press crumbs firmly on bottom and 1/3 up sides of each cup using your fingertips or the bottom of a tablespoon. Set aside.
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In a separate medium bowl, blend filling ingredients together until smooth. Spoon this mixture into each crust-lined cup, dividing evenly between all 12.
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Place cheesecake pan into the preheated oven and bake for 14 minutes. Remove from oven and place on rack to cool for 20 minutes. Carefully remove cheesecakes from pan by pressing up from the bottom of each cup. Let cheesecakes cool completely on wire rack then refrigerate until ready to serve.
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Just before serving, combine the cream, sugar, vanilla and cinnamon and whip until soft peaks form. Serve the cheesecakes topped with the cinnamon whipped cream.
Recipe Notes
Blog: Adventures in Baking / Oct 2nd, 2006