Mini Pumpkin Cheesecakes
One of the favorite desserts is cheesecake. But not always have the time to make a full size cheesecake (or the knowledge). This mini version offers a great decadent, creamy, smooth, full of the thanksgiving flavors and peace of mind. Peace of mind of knowing you will get great results every time you decide to make them. These mini cheesecakes are perfect for your dessert table and wow your guests. Since they are bite size you can have one without guilt. It is just enough to satisfy that sweet treat craving after dinner.
How to make mini Pumpkin cheesecakes
This recipe is the Thanksgiving version of my vanilla mini cheesecakes. They are so easy to make and you need no special equipment or baking pans other than a cupcake baking tray and a mixer. To begin with we have to make the crust. I used Nila cookies the first time and another time I used galletas Maria. Added some brown sugar and some butter to make it stick together. The fun part is that you can add some spices to the crust for a more yummy flavor.
For the cheesecake you can use a blender or a mixer. I used a Vitamix and just added all the ingredients at once. I am sure you can do the same with a mixer. What it is important is to have the cream cheese at room temperature so you don’t get clumps.
The flavor and amount of spices is just right, but if you love a specific spice flavor go ahead and add more of it.
How to bake the perfect mini cheesecake.
The beauty of the mini cheesecakes is that you don’t need a water bath. Just put them in the oven at 350 degrees for 18 minutes. While baking you will see them rise, some of them might even start breaking but don’t worry because the toppings will cover the cracks. After they are baked, i let them sit in the oven for about 5 minutes. Pull them out of the oven and let them come to room temperature. Cool them in the fridge, I would say for at least 2 hours. Decorate them with whipped cream using a piping tip 1M. You might want to sprinkle some powdered cinnamon.
How to store your beautiful pumpkin mini cheesecakes.
If you are wondering if you can make them ahead of time and freeze them, the answer is YES. Just don’t decorate them until the day you will be serving them. Place them in an airtight container. What I do is place a couple of paper napkins inside the container. When I thaw them in the fridge (the night before they are eaten) the paper towels absorb some of the moisture allowing me to decorate with fresh fruit or any frosting. Trust me, once you make these mini cheesecakes you will want to keep making other versions of them.
Let me know what you think about them if you decide to make them.
Pumpkin mini Cheesecake
Shell
- 1.5 cups graham cracker crumbs
- 5 tbsp melted butter
- 2 tsp brown sugar
Filling
- 16 oz cream cheese
- ½ cup sour cream
- ⅔ cup sugar
- 2 tsp vanilla extract
- 4 Tbsp all-purpose flour
- 2 eggs
- ½ cup pumpkin puree
- 1 tsp pumpkin spice
- ½ tsp cinnamon
Shell
Mix together the graham crumbs, sugar, and melted butter.
Place about a tablespoon of the mix on a cupcake liner and press the mixdown.
Filling
Preheat oven at 350°F
***If you are using the vitamix, just add all the ingredients and mix together until well combined.***
In a mixing bowl cream the cream cheese, flour, and sugar until well combined.
Mixin for 30 seconds in between each addition, add the sour cream, vanilla, eggs and pumpkin puree.
Pour the mixture into the cupcake liners with the crust.
Bake them for 18 minutes at 350°F
Let them come to room temperature. Chill them for a couple of hours.
Decorate with fresh fruit, whipped cream or anything you would like to add.
