Thursday, October 17, 2013

Mini Pumpkin Cheesecakes...

 


Who is watching Sleepy Hollow on Fox channel?

This lady right here is.

I love supernatural genres and British actors. So, this is pretty much a win/win for me. Is the program a little corny? Yeah, just a little, but that makes it all the more enjoyable in my opinion.

For example, the Headless Horseman wreaks havoc, not only with his terrifying ax, but with a machine gun.

I won't give anymore away, just in case you would like to check it out... which you should totally do.

The original tale of Sleepy Hollow has always captivated me. I especially love reading or watching adaptations of it during this time of year.

I also love stocking my pantry with canned pumpkin this time of year. I cannot go without it during the fall. This is a fact.

This fall, I made some mini cheesecakes. Pumpkin... mini cheesecakes. They were to die for and a huge hit with the family.

You really should make them... and eat them. While watching Sleepy Hollow. I highly suggest it.

Mini Pumpkin Cheesecakes

For the Crust:

  • 10 Whole Graham Crackers, Finely Crushed
  • 1 Tablespoon Granulated Sugar
  • 6 Tablespoons Unsalted Butter, Melted
For the Pumpkin Filling:

  • 2- 8oz. Bars Cream Cheese, Softened
  • 1 Cup Canned Pumpkin
  • 1 Cup Granulated Sugar
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Ginger
  • 2 Whole Eggs, Room Temperature
  • Whipped Cream for Garnish
Preheat the oven to 325 degrees (F).

Begin by lining muffin pans with 20 cupcake liners.

In a small bowl, use a fork to mix the graham cracker crumbs and 1 tablespoon of sugar. Add the melted butter and mix. Divide the graham cracker crust mixture evenly between the 20 cupcake liners. Press the crust down firmly. Set aside.

In a large bowl, cream the cream cheese, pumpkin, and 1 cup of sugar with a hand mixer. Add the vanilla, then all the spices. Next, add the eggs one at a time, incorporating well. Scrape down the sides of the bowl with a spatula and mix once more. 

Pour the batter over the pressed crusts, dividing evenly. I used a small ice cream scoop for this step. Bake the cheesecakes for 25 minutes, or until the centers of the cheesecakes are barely set. Remove the muffin pans from the oven and cool completely. Finally, remove the cheesecakes from the muffin pans and chill at least two hours in the refrigerator. Dollop with whipped cream and serve. Makes 20 servings.

Enjoy!

1 comment:

  1. I KNOW I would love these! Two of my favorite things...pumpkin and mini:)

    ReplyDelete

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