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Countdown to Thanksgiving: Do Ahead Mini Pumpkin Cheesecakes

ImageThis was the dessert I made at my class at The Spicy Olive in Westchester and Hyde Park. Lots of kudos on this one!  I wanted you to have this way in advance. I love that it makes 18 desserts from 1 can pumpkin!

These are the way to go especially if you’re having a dessert buffet. Pretty, too!

MINI PUMPKIN CHEESECAKES
Ingredients

Filling:

18 gingersnap cookies

8 ounces cream cheese, softened

2/3 cup granulated sugar

1/3 cup packed light brown sugar

1/4 teaspoon salt

2 eggs, at room temperature

1/3 cup regular sour cream

1/3 cup whipping cream or evaporated milk

1 15-ounce can pure pumpkin puree, not pumpkin pie filling

1 tablespoon pumpkin pie spice, plus more for dusting on top after baking

Topping #1:

Whisk together and set aside:

1-1/2 cups sour cream

3-4 tablespoons powdered sugar

1 teaspoon vanilla

Shake or 2 of pumpkin pie spice

Topping #2

Sweetened whipped cream with shake of pumpkin pie spice

Instructions

Preheat oven to 300.

Line 18 muffin cups with paper liners.

Place 1 whole cookie in the bottom of each lined cup.

Beat the cream cheese, sugar, brown sugar, and salt on medium-high speed until smooth and creamy.

Reduce speed to low and beat in the eggs, 1 at a time, until combined.

Beat in 1/3 cup sour cream and heavy cream or evaporated milk.

Mix in the pumpkin puree and pumpkin pie spice until smooth.

Divide evenly among cookie-lined paper cups, filling almost all the way to the top.

Bake until the filling is just set, 40 to 45 minutes. A toothpick inserted into the center will come out moist.

To top with sour cream

While the cheesecakes are still warm from the oven, just leave them in the muffin tin, and top each with some of the 1-1/2 cups sour cream, about 1 heaping tablespoon (I used a small ice cream scoop), using a spoon to gently spread.

Refrigerate, covered, until cold, 4 hours, or overnight or up to 3 days.

To serve, remove paper liner.

To top with whipped cream

Do this up to half an hour before serving and keep in refrigerator.

 

Permanent link to this article: http://abouteating.com/countdown-to-thanksgiving-do-ahead-mini-pumpkin-cheesecakes/

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