Fall, autumn weather always gets me in the mood for something pumpkin. You are in luck this week as Katie and I bring you lots of delicious pumpkin recipes to try out and add to your fall recipe list.
I love finding new ways to bake with pumpkin. This is a modification from my original cherry cheesecake recipe, but with pumpkin instead of cherry pie filling. Enjoy!!
Servings: 20
Size: 1 mini cheesecake
Points Plus: 3pp
Level of Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Rating: 3 stars – Good
Size: 1 mini cheesecake
Points Plus: 3pp
Level of Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Rating: 3 stars – Good
Ingredient List:
Gingersnap cookies
2 8 oz pacakges of reduced fat cream cheese
¾ cup white sugar
1 cup pumpkin, canned
2 eggs
1 tsp. cinnamon
1 tsp. pumpkin pie spice
Pecan halves
Directions:
Preheat the oven to 350°. Line a regular muffin tin with paper or tin liners. Place one gingersnap at the bottom of each liner; this will act as the ‘crust’ for your cheesecakes. Cream together the cream cheese, sugar first until fluffy. Add in the pumpkin, mix well. Next add the eggs, one at a time, and the cinnamon and pumpkin pie spice. Fill each muffin liner with the cheesecake mixture, about ¾ full. Bake for 20-24 minutes, or until a toothpick comes out clean. Cool on a wire rack. Top each mini cheesecake with a pecan half. Refrigerate before serving.
Tip:
One piece of candy corn would also be a cute topping for each cheesecake. Unfortunately, I made my batch of these the week after Halloween so all the shelves had been cleared of candy corn. Pecan halves worked great as a substitution though!
XOXO Megan
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