Another wonderful desert recipe from Liz Barbour of the Creative Feast.
Makes 12 mini cheescakes
INGREDIENTS
- 3/4 cup crushed graham cracker crumbs
- 1 ½ Tbs sugar
- 1 ½ Tbs melted butter
- 12 oz cream cheese, at room temperature
- 1/3 cup sugar
- 2 eggs, room temperature
- 1/2 cup canned pureed pumpkin
- ½ tsp cinnamon
- ½ tsp Asian 5 Spice or pumpkin pie spice
- ¼ cup heavy cream
DIRECTIONS
Crust
- Preheat oven to 350°F.
- Combine the crushed graham cracker sugar, and melted butter together and mix well.
- Press 1 Tbs of the crumbs into the bottom of the mini cheesecake molds.
- Bake for 10-13 minutes. Let cool while making the filling.
Filling
- Lower heat to 300°F.
- Beat cream cheese in a mixer or food processor until creamy and smooth.
- Add the sugar, pureed pumpkin and spices. Process until well combined.
- Add the egg and continue to mix for about 1 minute. Finally, add the cream and mix thoroughly.
- Spoon equal amounts of the cheesecake filling into prepared molds. Fill to just below the top of the mold.
- Bake until the cheesecakes are set, about 13-15 minutes. Do not allow to crack on top.
- Cool for 30 minutes in the molds. Carefully run a thin knife around the edges before pushing from the bottom to remove. Serve at room temperature or refrigerate and serve cold.
Note: Mini cheesecake pan can be purchased at williamssonoma.com or bedbathandbeyond.com