Monday, December 5, 2011

Individual Pumpkin Spiced Cheesecakes

I love, love, mini or individual sized desserts, and I also love cheesecake. Combine the two and well, I'm in heaven. There are so many different flavor cheesecake combinations out there, but I happen to love these little pumpkin spiced cakes. They are so good. If you prefer plain cheesecake, try this delicious recipe as well. Either recipe will be a wonderful addition to your holiday menu!

Individual Pumpkin Spiced Cheesecakes
(recipe adapted from the Can you stay for dinner? blog)

Makes 12

For the crust:

5 oz graham crackers (9 whole crackers sheets)
3 T granulated sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
6 T unsalted butter, melted

For the filling:

2- 8oz packages cream cheese, softened
3/4 cup granulated sugar
3/4 cup pumpkin puree
2 T all-purpose flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
1/4 tsp salt
1 tsp vanilla
2 eggs
1 egg yolk

Preheat oven to 325 degrees. Line a 12 cup muffin pan with double thickness paper liners.

To make the crust: grind the graham crackers finely, using a food processor. Then whisk in all of the spices until evenly combined. Stir in the melted butter and mix well. Scoop about a tablespoon of the crust mixture into each of the prepared muffin cups, pressing down firmly.

Bake for 8-10 minutes. Cool on a wire rack. Do not remove from pan.

To make the filling: In a bowl of an electric mixer, beat the cream cheese and sugar until smooth. Add the pumpkin, flour, spices, salt and vanilla; mix well. Add the eggs and egg yolk and mix on low speed until just combined.

Divide the batter into the prepared crust cups, filling them to just below the top of the paper liner (you may have left over batter).

Bake for 25-30 minutes, or until the center is just set.
Remove to a wire rack and let cool in the pan.

Refrigerate (in the pan) for at least 4 hours or over-night (over-night is best!). To serve, remove the well chilled cheesecakes from the paper liners and place on serving plates. Top with a dollop of homemade whipped cream. Enjoy!

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