Thursday, November 10, 2011

Pumpkin Cheesecake




Here is another great fall dessert for you. This is definitely one of my favorites. I tried it for the first time last fall and loved it. Last year I made it as one big cheesecake, but this year I decided to switch it up a little bit and make mini individual sized cheesecakes. They turned out really cute and would be a great addition to any Thanksgiving dessert table.
Pumpkin Cheesecake
Crust:
38 ginger snaps, finely crushed
1/4 cup finely chopped pecans(optional)
1/4 cup butter, melted
Mix all ingredients together.
Cheesecake:
4 (8oz) pkgs. cream cheese, softened
1 cup sugar
1(15oz) can pumpkin
1Tbsp pumpkin pie spice
1 tsp vanilla
4 eggs
Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice, and vanilla, mix well. Add eggs, 1 at a time, mixing after each just until blended.
Mini Cheesecakes:
Place cupcake liners in a muffin pan. Press 1 Tbsp of crust into the bottom of each liner. Fill each of the liners almost to the top( probably like 99% full:) with cheesecake batter. Bake at 350 for 20-22 minutes. Cool in the pan for 15-20 minutes then move to a wire rack to finish cooling and then to the fridge to chill before serving. Store in the fridge. Top with whipped cream and few sprinkles of nutmeg. Enjoy!
Regular Cheesecake:
Press all of the crust into the bottom and 1 inch up the side of a 9-inch spring form pan. Pour the cheesecake batter over the crust. Bake at 325 for 1 hour 20 minutes to 1 hour 30 minutes or until center is almost set. Loosen cheesecake from rim of pan, cool before removing rim. Refrigerate for at least 4 hours before serving. Top with whipped cream and a sprinkle of nutmeg. Enjoy!
-Recipe adapted from a magazine, but I just wrote the recipe down and I can't remember which one it was.
-This post is linked to lifeasmom.com

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