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Add a photoOne thing I am not nervous about cooking - desserts! This one is a mashup recipe of my own, with a little modifications from a delicious recipe from Paula Dean @ Food Network. It combines the best of two delicious desserts - pumpkin pie and cheesecake!
My recipe requires a miniature cheesecake pan from Williams-Sonoma or similar pan for making miniatures. Williams-Sonoma has an excellent selection of novelty "cakelet" pans that can be used. Link provided.
For full size cake - I recommend checking out Paula Dean's recipe and link to her recipe is also provided.
Ingredientes
- For the Crust:
- 1/2 cup (45 g) graham cracker crumbs
- 2 Tbs. unsalted butter, melted
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- For the Filing:
- 8 oz. (250 g) pumpkin puree
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1/8 tsp. ground cloves
- 12 oz. (375 g) cream cheese
- 1/2 cup (125 g) sugar
- 2 eggs
- 1 tsp. vanilla extract
Direcciones
- Start with all ingredients at room temperature
- Preheat oven to 350 degrees F (165 C)
- Lightly butter the walls of the miniature cheesecake pan
- To make the crusts, in a small bowl combine the graham cracker crumbs, butter and sugar and stir under blended. Divide among the miniature wells. Use a shot glass or other small glass to press the mixture evenly into the bottoms of the wells.
- Bake until the crusts are set, about 10 mins. Transfer pan to wire rack and let cool.
- Reduce over temp to 300 degrees F (150 C)
- To make the filing, in a small bowl, stir together the pumpkin puree, cinnamon, nutmeg, ginger and cloves. Set aside.
- In a mixer bowl fitted with flat beater, beat together the cream cheese and sugar on low speed until smooth, 2 - 3 minutes, stopping the mixture occasionally to scrape down the sides of the bowl.
- Add the eggs one at a time and beat until blended, stopping the mixer again to scrape down sides.
- Add the pumpkin mixture and beat on low speed until completely blended, about 1 minute or so.
- Pour the batter into the crusted wells, dividing it evenly.
- Bake until well set, 18 - 20 minutes. Transfer the pan to a wire rack and let cool completely to room temperature.
- Important - refrigerate for at least 3 hours before unmolding. The cake pan that I use has bottom inserts for baking and holes in the bottom of pan that, once cooled, you can insert index finger and easily push the miniatures out of pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 12 servings | |
| Calories 220 | |
| Calories from Fat 118 | 54% |
| Total Fat 13.41g | 17% |
| Saturated Fat 7.1g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 213mg | 9% |
| Potassium 113mg | 3% |
| Total Carbs 22.23g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 15.58g | 10% |
| Protein 3.54g | 6% |
