Hope you all had a wonderful Thanksgiving full of laughs and delicious food. I stayed in Seattle again this year and went to a Friendsgiving on Friday. Of course, while I was studying and writing papers, my breaks were recipe hunting for a good dessert to bring to the table. While I could have brought a healthy quinoa salad, I decided to go with a pumpkin dessert (again). This is my first time making flavored cheesecake! I decided to adapt this Mini Pumpkin Cheesecakes with a cookie crust recipe from Love From the Oven blog. Easy enough to make but just decadent enough to impress.
This recipe comes in 3 “phases” – the crust, the cheesecake, and the topping! Definitely recommend making the crust and base a day before so you don’t have to rush around the kitchen the day of. NOTE: I doubled the recipe to make about 18 muffin tin-sized cheesecakes. The original recipe was a little different due to different mold sizes.
First up: the crust!
You will need:
- one box of vanilla wafers or 48 gingersnap cookies (my grocery store didn’t have gingersnap cookies!)
- 3 tablespoons of melted butter (should be Unsalted but I grabbed the wrong one in the pre-TG supermarket frenzy)
I don’t have a food processor, but have no fear, you can do it the good old fashion way: a large ziplock bag and a rolling pin. An awesome arm workout. I did have to separate the crumbs a few times to make sure I did not have big pieces left.
Melt the butter is a small saucepan on low heat just long enough that it’s all melted, you don’t want it to bubble. Let it cool for 5 mins. Slowly mix the butter into the wafer crumbs until there’s no dry crumb spots.
Scoop about 1 heaping tablespoon of crumbs into muffin tins (either slightly greased or with paper liners). I love more crust for more texture to balance out the richness of cheesecake but feel free to put in more or less. I loved this shot glass trick from Love From the Oven to make flat, even, tightly packed crusts. Put your crusts into the fridge for about 1 hour.
Phase 2: the pumpkin cheesecake!
You will need:
- 2 (8 oz each) packages of cream cheese, softened
- 1 cup canned pumpkin
- 3/4 cup sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 2 eggs
Put the cream cheese, sugar, pumpkin, vanilla, cinnamon, pumpkin pie spice into a mixing bowl and beat on medium speed until smooth. Add the eggs, one at a time, and mix well.
Preheat the oven for 350ºF.
Scoop the batter on top of the firm crusts, up to you how big you want the cakes to be, they don’t expand very much so however much batter you scoop in is how the big cakes will be. Bake for 25 mins. Take them out of the oven and let them cool for about 1 hour and place them in the fridge for at least 2 hours or overnight!
Phase 3: the topping(s)!
Okay this part is totally optional, those cheesecakes are ready for palette pleasure, but for presentation’s sake – I wanted to go all out with the cream (it’s Thanksgiving after all!). Whipped cream from a spray bottle melts after awhile and knowing these cakes were going to sit out on a potluck table, I wanted something that would hold shape but still be light and fluffy. I bagged some whipped topping and just pipped them right on, took less than 5 mins! I did not want to overwhelm the presentation or make it too messy to eat so I used Trader Joe’s Cinnamon Sugar mix grinder and gave 1-2 twists over each cake for a pretty crystal sugar sparkle.
Of course, go crazy creative with the toppings as you want. Use chocolate shavings, cocoa powder, toffee bits, leftover vanilla wafer crumbles, or Fall-themed sprinkles!