Monday, 30 September 2013

Individual Pumpkin Cheesecakes

I just realized I haven't blogged in a whole month! Wow.  I've still been crafty, just busy! Now that september is over I feel it's time to bring on the fall/halloween posts I prepared last year! 

For our work Halloween party, we had a potluck.  I love bringing desserts, and I wanted to be festive, so mini pumpkin cheesecake it was.  Now at that time I had just started trying to eat gluten free and I couldn't find a good recipe for this.  I ended up blending about 3 recipes together and this is what I came up with.  It turned out fantastically and I would definitely make it again!

pumpkin cheesecake photo E929DF0F-8736-42C1-AA7F-37AC0238EA8F-29345-0000173C05554741.jpg

What you'll need:
12 or 24      premade gingersnaps about the size of the bottom of a muffin tin (if you want/need, GF)

3                  eggs
1 8oz pkg   cream cheese (softened)
3 Tbsp        sugar (or substitute of choice)
1/2 can       pumpkin (the recipe I used didn't specify can size, but as far as I know, they really one come in one size - BIG)
1 tsp           vanilla
2 tsp           cinnamon
1 tsp           ginger
1/2 tsp        nutmeg
1/4 tsp        salt

Whipped cream/whipped topping of choice

What to do:

1) Preheat oven to 375 degrees.

2) The recipe I started with was all "crush cookies and add butter..." blah blah blah.  By the time I got my costume and office decorating stuff together, I had NO interest in actually making crust for these little guys.  I soon realized that one cookie = the size of the bottom of the muffin tin.  WIN! 

Place one cookie in the bottom of each lined muffin cup.  The cool thing is the cookie gets all soft from the cream cheese mixture on top of it! They turn out perfect!

pumpkin cheesecake photo C9792346-6567-43C0-8E65-7482A0855926-29345-0000173B88D29E21.jpg

3) Mix your eggs, cream cheese, sugar, pumpkin, vanilla, spices and salt in a blender.  At the time I didn't have a blender & used a hand mixer.  This worked alright too.

4) Pour the mixture into the muffin cups. (excuse the dirty stove - it had been a long night of pumpking carving, seed roasting and desk decoration crafting!)

pumpkin cheesecake photo C78A5933-DE22-406D-AA34-E4E860E7FA74-29345-0000173B92DE90F1.jpg

5) Bake until knife inserted comes out clean (I'm sorry I don't have a time for you - when I make them again I'll update this!)

6) Let cool.  They can refrigerate overnight if you need.  

7) Top with whipped cream & serve!

pumpkin cheesecake photo 3CF556FD-E83B-46BC-B98F-FA097AA371AA-29345-0000173BFF69DA22.jpg

Dragonfly Designs             

1 comment :

  1. This cheesecakes looks great! I will try it! Thanks for sharing!


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