Saturday, November 27, 2010

Individual Size Pumpkin Cheesecake

Crust - can use any flavor graham crackers
20 chocolate graham crackers, broken into pieces
5 tbsp granulated sugar
8 tbsp  butter
1/2 tsp ground ginger
1/4 tsp ground clove
1 tsp cinnamon

3 (8oz) packages cream cheese, at room temperature
1/2 cup granulated sugar
1 tbsp cornstarch
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
3 large eggs
2 tbsp heavy cream
1 tsp vanilla
1/2 cup packed brown sugar
1 (15oz) canned solid-pack pumpkin

For the crust
1. Crush graham crackers into tiny pieces and place in a bowl
2. Add sugar and rest of spices and mix well
3. Melt butter and drizzled over mixture
4. Mix until well combined. Add more butter if needed

For the filling
1. Using a stand/hand mixer in a large bowl beat the cream cheese on medium speed until it becomes smooth
2. Add granulated sugar, cornstarch, cinnamon, nutmeg, ginger and salt and beat for 2 minutes
3. In a small bowl wish together eggs, cream and vanilla
4. Add egg mixture to cream cheese bowl and beat until combined
5. Add pumpkin and brown sugar and beat for another 2 minutes until all ingredients are completely mixed

1. Preheat oven to 350° F
2. Press crust mixture into the bottom of each muffin cup
3. Pour in the filling half way and bake 25 minutes
4. Cool for about 20 minutes and then freeze for 10-15 min
5. Using a knife cut around the cakes to loosen from the pan and pry out
6. Chill covered until cold about 2-3 hours
7. Top with whip cream when ready to eat and enjoy

** You can place paper muffin cups into muffin pan and press crust/pour filling into them. Once baked, let cool completely on a rack and peel off paper for a ridged effect as above in picture**

No comments:

Post a Comment