A Thanksgiving dessert that you can prepare ahead. And with these mini cheesecake forms you might want more than just one! We make these cute little Pumpkin Cheesecakes for the holidays and since they disappear so fast we have to more than just one batch.
1/3 cup Walnuts – finely chopped
1/3 cup Graham Crackers crumbs
1/4 tsp ground Cinnamon
3 Tbsp Natural Sugar
3 Tbsp unsalted Butter – melted
1 cup Organic Pumpkin Puree
1/2 tsp ground Cinnamon
1/2 tsp ground Ginger
1 tsp Vanilla Extract
16 oz Cream Cheese – room temperature
3/4 cup Natural Sugar
2 large Eggs
Preheat oven to 325 degrees F.
Lightly butter each well of a petite pumpkin or mini cheese cake pan .
To make the crust, in a medium bowl mix together the finely chopped walnuts, graham cracker crumbs, cinnamon, sugar and the melted butter. Divide the crust mixture evenly between the 12 wells. Press mixture firmly with a shot glass or with your thumb into the bottom.
Bake for about 8-10 minutes or until the crusts are set. Remove the pan from the oven and place on a wire rack to let it cool. Reduce the oven temperature to 300 degrees F.
In a small bowl stir together the pumpkin puree, cinnamon, ginger and vanilla extract, and set aside.
In a medium bowl with electric mixer beat cream cheese with sugar until smooth. Add eggs one at a time and beat together until well blended. Add the pumpkin mixture and beat until well combined.
Pour the filling over the crust, dividing evenly among the 12 wells.
Bake for about 20 minutes or until the filling is set and puffed up a little. Remove from oven and place pan on wire rack and let it cool to room temperature.
Remove cheesecakes from pan by gently pressing an index finger through the hole in the bottom of each well (if you have the mini cheessecake pan) and push up to unmold each separately. With a rubber spatula gently separate the disk from the cheesecake.
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