we actually don’t have any november birthdays in my office so we couldn’t really have a november birthday celebration. instead since thanksgiving is coming up with had a “be thankful celebration!” so last night i made mini pumpkin cheesecakes and mini cheesecakes with raspberries.
it was quite an adventure making the cheesecakes last night. i found that it is actually better to make cheesecake by hand instead of using the kitchen aid and it is very important to make sure that the cream cheese is a room temperature (if you rush it like i did, you’ll have lumpy cheesecake. sad day). after making lumpy pumpkin cheesecake and over baking a batch of regular cheesecake (stupid oven!) i was quite the sad panda. i made another batch of regular cheesecake and just prayed that the pumpkin cheesecakes still tasted good even though they weren’t so pretty.
oh well, despite all the craziness, i have to keep in mind that i have so much to be thankful for since i made these for our “be thankful celebration.” so i am thankful for wonderful co-workers who will hopefully forgive the lumpy cheesecake, a loving boyfriend who calms me down when i have failed baking adventures, an awesome family and amazing friends. i am one lucky girl.
Mini Pumpkin Cheesecakes
adapted from simplydecorated
Ingredients
Crust
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 4 T. melted butter
Filling
- 1 cup pure pumpkin puree
- 1 tsp pumpkin pie spice
- 12 oz. cream cheese, at room temp.
- 1/2 cup sugar
- 2 eggs
- 1/2 tsp. pure vanilla extract
Directions
- Preheat oven to 300 degrees F
- Mix together crust ingredients.
- Press 1 T. into each cupcake cup.
- Bake for 4-5 minutes.
- In a small bowl, combine pumpkin, pumpkin pie spice. Set aside.
- Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs one at a time beating after each addition. Add the vanilla. Add the pumpkin mixture and beat at low speed until completely blended.
- Divide the batter evenly among the 12 cup.
- Bake 18-20 minutes until set.
- Remove from oven and cool completely on wire rack.
- Transfer to refrigerator, let cool at least 2-3 hours before unmolding.
Mini Cheesecakes
adapted from kraftrecipes.com
Crust
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 4 T. melted butter
Filling
-
2 pkg. (8 oz. each) cream cheese, softened
-
1/2 cup sugar
-
1/2 tsp. vanilla
-
2 eggs
Directions
- Preheat oven to 350 degrees F
- Mix together crust ingredients.
- Press 1 T. into each cupcake cup.
- Bake for 4-5 minutes.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended.
- Add eggs, one at a time, beating on low speed after each just until blended.
- Divide the batter evenly among 12 cups.
- Bake 20 min. or until centers are almost set. Cool.
- Refrigerate 3 hours.
- Top with berries or other fruit if desired.
