So I recently was given three fresh pumpkins and made them into pumpkin to use for baking during Thanksgiving. I probably have about 10 cups of pumpkin which I freeze and use at a later date so I apologize for the multiple pumpkin recipes that will be to come.
For Thanksgiving I decided not to do a pie this year and instead I made Pumpkin Tassies. They were good. The filling didn’t settle like I had expected it to but over all not bad.
I had a Pumpkin Cheesecake Recipe I wanted to make but did not have the time. I did make Cinnamon Whipped Cream which is suppose to be served with the mini cheesecakes but instead I served it with the Tassies. I also included the cheesecake recipe. I guess I will save this for that recipe for Thanksgiving next year.
Fresh Ginger-Pumpkin Tassies
Mini Pumpkin Cheesecakes
For this recipe, you will need a Mini Cheesecake PanCrust:
1 cup graham cracker crumbs
2 tablespoons brown sugar
2 tablespoons melted butter
1 tablespoon maple syrup
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 eight ounce package cream cheese, softened
1/2 cup canned pumpkin (or cooked and mashed fresh pumpkin)
1 egg plus 1 egg white, slightly beaten
1/4 cup packed brown sugar
2 tablespoons maple syrup
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
pinch of ground cloves
1. Preheat oven to 375 degrees, lightly grease the insides of the mini cheesecake pan (I use cooking spray).
2. In a medium bowl, mix crust ingredients until well combined. Divide mixture evenly between the 12 cups. Press crumbs firmly on bottom and 1/3 up sides of each cup using your fingertips or the bottom of a tablespoon. Set aside.
3. In a separate medium bowl, blend filling ingredients together until smooth. Spoon this mixture into each crust-lined cup, dividing evenly between all 12.
4. Place cheesecake pan into the preheated oven and bake for 14 minutes. Remove from oven and place on rack to cool for 20 minutes. Carefully remove cheesecakes from pan by pressing up from the bottom of each cup. Let cheesecakes cool completely on wire rack then refrigerate until ready to serve.
Cinnamon Whipped Cream:
1 cup heavy cream
powdered sugar to taste
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
Combine the cream, sugar, vanilla and cinnamon and whip until soft peaks form. Serve the cheesecakes topped with the cinnamon whipped cream.