Aka, the reason why there has been leftover pumpkin puree in my house for the pasta recipes.
Hubby and I have been making mini cheesecakes for our local market (ok, ok… he has. He has totally mastered Martha Stewart’s mini Oreo cheesecakes. So friggin delicious.)
So I attempted some pumpkin. I mixed them all together, but he did put them in the pan and bake them. So he gets credit, too. Here is the final result:
And here’s the recipe!
Mini Pumpkin Cheesecake (makes 18-24)
- ginger cookies
- 2 blocks cream cheese
- 2 eggs
- 1 cup pumpkin puree
- 1/2 c sugar
- 1/4 c greek yogourt
- 1t cinnamon
- 1t nutmeg
- 1t allspice
- 2T flour (maybe – see note)
- whip cream
- cinnamon sugar
- If the cookies are small enough to fit in your muffin tins, put one cookie in a cupcake liner in the pan. If they are too large, crush them up, and put the crumbs in.
- Beat cream cheese, eggs, sugar, spices, pumpkin, and yogourt. If the mixture is runny, add the flour. If it is firm, skip it. It depends on how watery your pumpkin puree is. Mine came from a sugar pumpkin, and had a lot of water.
- Bake at 350 for 20 mins, or until they are firm. Take out of the oven and let them cool completely.
- When ready to serve, top with a dollop of whip cream and sprinkle with cinnamon sugar. They will look really pretty. OR… do what I did. Put the whip cream on, add the cinnamon sugar, have the whip cream melt immediately in the heat, and then put them in the fridge to set. It tasted really good, and looked pretty neat, too.