Friday, January 16, 2009
Thanksgiving alternative!
Mini Pumpkins Pie Cheesecakes
Makes about 18 (or more)
These are great for Fall-related festivities or at Thanksgiving. I made them at Thanksgiving and they were a total hit!
Ingredients:
2 (8-ounce) packages of cream cheese, softened
3/4 cup white sugar OR 1/2 cup of light brown sugar, whichever you prefer
1 teaspoon pure vanilla extract
2 eggs, at room temperature
1 1/2 teaspoons pumpkin pie spice
1-15 ounce can of pumpkin puree, NOT pumpkin pie filling
18 ginger snap cookies (I use the Murray Old Fashioned ones that come in the 1 pound brown bag)
Directions:
Preheat the oven to 325 degrees F. Place a paper cupcake liner in each cup of a muffin/cupcake pan. I would suggest even using two liners per cup. Place a ginger snap cookie flat side down into each well.
Beat softened cream cheese with an electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each addition. Add in pumpkin pie spice and canned pumpkin. Mix until blended.
Spoon the pumpkin mixture over the cookies, filling each well about 2/3 full. Bake for 20-25 minutes. Allow the cheesecakes to cool completely before trying to remove them from the pan. Serve with whipped cream on top if you want, but they taste just fine without it!
Makes about 18 (or more)
These are great for Fall-related festivities or at Thanksgiving. I made them at Thanksgiving and they were a total hit!
Ingredients:
2 (8-ounce) packages of cream cheese, softened
3/4 cup white sugar OR 1/2 cup of light brown sugar, whichever you prefer
1 teaspoon pure vanilla extract
2 eggs, at room temperature
1 1/2 teaspoons pumpkin pie spice
1-15 ounce can of pumpkin puree, NOT pumpkin pie filling
18 ginger snap cookies (I use the Murray Old Fashioned ones that come in the 1 pound brown bag)
Directions:
Preheat the oven to 325 degrees F. Place a paper cupcake liner in each cup of a muffin/cupcake pan. I would suggest even using two liners per cup. Place a ginger snap cookie flat side down into each well.
Beat softened cream cheese with an electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each addition. Add in pumpkin pie spice and canned pumpkin. Mix until blended.
Spoon the pumpkin mixture over the cookies, filling each well about 2/3 full. Bake for 20-25 minutes. Allow the cheesecakes to cool completely before trying to remove them from the pan. Serve with whipped cream on top if you want, but they taste just fine without it!
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