by kirra » Fri Nov 27, 2009 11:58 am
Miniature Pumpkin Cheesecakes
Ingredients:
Crust:
1 cup gingersnap crumbs
2 tablespoons brown sugar
3 tablespoons melted butter
Filling:
8 ounces cream cheese, softened
1/2 cup canned pumpkin
1 egg plug 1 egg white, beaten
1/4 cup packed light brown sugar
2 tablespoons pure maple syrup
1/2 teaspoon cinnamon
pinch ground ginger
pinch freshly ground nutmeg
Topping:
1 cup heavy cream
powdered sugar, to taste
1/2 teaspoon vanilla extract
ground cinnamon, for garnish
Preparation:
Preheat the oven 375 degrees. Line 12 muffin cups with paper liners.
In a medium bowl, combine the crust ingredients until they hold together when squeezed gently in your hand. Divide the mixture between the muffin cups, pressing it firmly into the bottom and slightly up the sides of each one. Place the muffin pans in the freezer while preparing the filling.
To make the filling, combine the cream cheese and pumpkin in the bowl of an electric mixer fitted with a paddle attachment. Beat well on medium speed until very smooth and no lumps remain. Add the egg, egg white, brown sugar, syrup, cinnamon, ginger, and nutmeg and continue mixing until well combined and totally smooth. Using a small ladle or a spoon, divide the mixture between the muffin cups.
Place the pans in the oven and bake until just set, 12-14 minutes. Transfer the pans to a rack and let cool completely. Cheesecakes can be refrigerated, covered, up to 2 days.
Just before serving, beat the heavy cream until it just hold soft peaks. Add sugar to taste and the vanilla and beat until just combined and fluffy.
Serve the cheesecakes topped decoratively with the whipped cream and, if desired, a sprinkle of cinnamon. Makes 12
[b][size=150]Miniature Pumpkin Cheesecakes[/size]
Ingredients:
Crust:[/b]
1 cup gingersnap crumbs
2 tablespoons brown sugar
3 tablespoons melted butter
[b]
Filling:[/b]
8 ounces cream cheese, softened
1/2 cup canned pumpkin
1 egg plug 1 egg white, beaten
1/4 cup packed light brown sugar
2 tablespoons pure maple syrup
1/2 teaspoon cinnamon
pinch ground ginger
pinch freshly ground nutmeg
[b]Topping:[/b]
1 cup heavy cream
powdered sugar, to taste
1/2 teaspoon vanilla extract
ground cinnamon, for garnish
[b]Preparation:[/b]
Preheat the oven 375 degrees. Line 12 muffin cups with paper liners.
In a medium bowl, combine the crust ingredients until they hold together when squeezed gently in your hand. Divide the mixture between the muffin cups, pressing it firmly into the bottom and slightly up the sides of each one. Place the muffin pans in the freezer while preparing the filling.
To make the filling, combine the cream cheese and pumpkin in the bowl of an electric mixer fitted with a paddle attachment. Beat well on medium speed until very smooth and no lumps remain. Add the egg, egg white, brown sugar, syrup, cinnamon, ginger, and nutmeg and continue mixing until well combined and totally smooth. Using a small ladle or a spoon, divide the mixture between the muffin cups.
Place the pans in the oven and bake until just set, 12-14 minutes. Transfer the pans to a rack and let cool completely. Cheesecakes can be refrigerated, covered, up to 2 days.
Just before serving, beat the heavy cream until it just hold soft peaks. Add sugar to taste and the vanilla and beat until just combined and fluffy.
Serve the cheesecakes topped decoratively with the whipped cream and, if desired, a sprinkle of cinnamon. Makes 12