This week I’m participating with Mama Chocolate on Fun with Food Friday! It’s really simple and fun,she has her readers send in there favorite recipes and she makes them, each week she will have 1-2 cohosts and this week I decided to be a co-host, the recipe she gave me that was sent into her was absolutely perfect for me since I had so much left over pumpkin puree, Pumpkin Cheesecake.
The recipe sounded delicious the only thing I switched up was I decided to make Cheescake bites instead of a cheesecake this is due in large part because I have an entire Pumpkin Pie in the fridge and bites are much easier to give away than entire pies
Another thing I switched up was taking the pecans out of the crust, I’m not a huge pecan/nuts person so out the window it went, other than that I changed absolutely nothing about this recipe because I wanted it to remain authentic to what the reader loved and raved about, so here it is:
First you want to start off by making the crust crumble 1 1/4 cup crushed graham crackers
Then combine it with 1/4 cup packed dark brown sugar, 1/4 sugar, 3/4 teaspoon cinnamon and 1/4 butter melted and cooled:
Next you want to spray your muffin tins with cooking spray and press down a heaping tablespoon into approximately 24 muffin holes.
Bake at 350 degrees for 10 minutes
While the crust is pre-cooking combine 1 cup pumpkin puree, 3 large eggs (room temperature), 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/2 teaspoon salt, 1/4 teaspoon allspice and 1/8 teaspoon clove in a medium sized bowl
Whisk it up!
Set that aside and begin to whisk 3/4 cup and 2 tablespoon sugar with 4 8oz packages of cream cheese.
Add 2 tablespoons of cream
Mix it up and then add 1 tablespoon of vanilla
Mix it up some more
Then grab your pumpkin mixture and add it to the cream cheese
Whip it up!
Now it’s time to add the filling to the muffin pans
Bake for 35 minutes at 350 degrees or until the center is set. Let cool and then place in the fridge over night! Right before you’re ready to serve mix 1 cup whipping cream, 3/4 teaspoon cinnamon and 2 tablespoons of powdered sugar:
Whip until there are soft peaks
You can serve immediately with whipped cream on each
Or you can put all the cream in a bowl in the center and let people dip their bites into the whipped cream!
Over all I really really enjoyed this recipe, the cheesecake flavor was prominent but you could still taste the hint of pumpkin it was the perfect mixture. The whipped cream was a great touch as well, my only problem was that the crust didn’t stay together as well as I would have liked it too but I rolled with it and used the extra crumbs as a garnish on the whipped cream, YUMMY!
- Combine 1 1/4 cup crushed graham crackers with 1/4 cup packed dark brown sugar, 1/4 sugar, 3/4 teaspoon cinnamon and 1/4 butter melted and cooled.
- Press a heaping tablespoon of the crust into 24 muffin holes and bake for 10 degrees at 350 degrees.
- While the crust is pre-cooking combine 1 cup pumpkin puree, 3 large eggs (room temperature), 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/2 teaspoon salt, 1/4 teaspoon allspice and 1/8 teaspoon clove in a medium sized bowl, set aside.
- Whisk 3/4 cup and 2 tablespoon sugar with 4 8oz packages of cream cheese. Then add 2 tablespoons of cream and one tablespoon of vanilla.
- Add the pumpkin mixture to the cream cheese to create the filling. Spoon heaping tablespoons into 24 muffin cups.
- Bake at 350 degrees for 35 minutes or until the center is set.
- Let cool overnight.
- To make the whipped cream whisk 1 cup whipping cream, 3/4 teaspoon cinnamon and 2 tablespoons of powdered sugar. Keep chilled until ready to serve.
- Serve with approximately a teaspoon of whipped cream on each bite or in a dipping bowl.