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I wanted to make mini cheesecakes for a party this weekend, and I wanted half of them to be pumpkin cheesecakes. I used this recipe for the plain cheesecakes https://cappyhead.dreamwidth.org/137222.html (guests will be able to top them with cherry pie filling, lemon pie filling, or a chocolate caramel sauce).
For the mini pumpkin cheesecakes, I slightly modified this recipe, which makes a standard big cheesecake in a springform pan: https://www.pauladeen.com/recipe/pumpkin-cheesecake/
My recipe below makes 24 cupcake-sized cheesecakes, or 12 cupcakes and one pie.
Ingredients
Crust for 24 cupcake-sized cheesecakes:
2 cups (14 "sheets") graham cracker crumbs
6 tablespoons butter, melted
Filling:
3 (8-ounce) packages cream cheese, at room temperature (room temp is very important to avoid lumpy cheesecake filling)
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees F. Place a pan of water on the lower rack (this helps prevent cracking.)
For crust:
In medium bowl, combine crumbs and melted butter. Put about 1 tablespoon of crumb/butter mixture into each cupcake paper, press flat with a small flat-bottomed glass. I used a shot glass.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour about 1/4 cup filling into each cupcake paper (I used an ice cream scoop). Spread out evenly and place in oven for 25 minutes. Remove from the oven and let sit until completely cooled. Cover with plastic wrap and refrigerate for 4 hours or overnight.
Notes:
The first time I made this, the batter was a bit lumpy, so I passed it through a sieve first. This was really tedious, so next time I left the cream cheese out for several hours. I still ended up with some lumps, so maybe next time I'll zap the cream cheese in the microwave for 10 to 15 seconds.
About half of the batter fills 12 standard-sized cupcake liners. I bought a pre-made graham cracker pie crust and filled it with the remaining batter to make a pumpkin cheesecake pie. I baked the individual cheesecakes for about 25 minutes, and I baked the pie for about 35 minutes.
The individual cheesecakes are for tonight's party, but the pie is for us, so I had a slice for breakfast. Oh. My. God. Paula Deen, you may be a fucking racist, but god DAMN you know how to make a dessert! I'll make some fresh whipped cream to serve with it. KEEWERD
For the mini pumpkin cheesecakes, I slightly modified this recipe, which makes a standard big cheesecake in a springform pan: https://www.pauladeen.com/recipe/pumpkin-cheesecake/
My recipe below makes 24 cupcake-sized cheesecakes, or 12 cupcakes and one pie.
Ingredients
Crust for 24 cupcake-sized cheesecakes:
2 cups (14 "sheets") graham cracker crumbs
6 tablespoons butter, melted
Filling:
3 (8-ounce) packages cream cheese, at room temperature (room temp is very important to avoid lumpy cheesecake filling)
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees F. Place a pan of water on the lower rack (this helps prevent cracking.)
For crust:
In medium bowl, combine crumbs and melted butter. Put about 1 tablespoon of crumb/butter mixture into each cupcake paper, press flat with a small flat-bottomed glass. I used a shot glass.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour about 1/4 cup filling into each cupcake paper (I used an ice cream scoop). Spread out evenly and place in oven for 25 minutes. Remove from the oven and let sit until completely cooled. Cover with plastic wrap and refrigerate for 4 hours or overnight.
Notes:
The first time I made this, the batter was a bit lumpy, so I passed it through a sieve first. This was really tedious, so next time I left the cream cheese out for several hours. I still ended up with some lumps, so maybe next time I'll zap the cream cheese in the microwave for 10 to 15 seconds.
About half of the batter fills 12 standard-sized cupcake liners. I bought a pre-made graham cracker pie crust and filled it with the remaining batter to make a pumpkin cheesecake pie. I baked the individual cheesecakes for about 25 minutes, and I baked the pie for about 35 minutes.
The individual cheesecakes are for tonight's party, but the pie is for us, so I had a slice for breakfast. Oh. My. God. Paula Deen, you may be a fucking racist, but god DAMN you know how to make a dessert! I'll make some fresh whipped cream to serve with it. KEEWERD
