Pumpkins. Quite possibly the best thing about fall. Yep, pretty sure it is. Besides the fun of pumpkin patches and carving/decorating them, the puree is so fun to cook and bake with--it can go savory or sweet and tastes delicious no matter what! I made these individual pumpkin swirled cheesecakes for our pumpkin carving contest last weekend. The food was great, the time with family and friends was awesome and of course the carving was super fun!
my 2nd place carving--a haunted house, complete with a blinking light inside!
the recipe
makes 24 standard size cupcake cheesecakes
crust
1 cup crushed graham crackers (I used about 14 full graham crackers (20 squares) and used a mini food processor to get fine crumbs)
1/2 cup whole pecans chopped in mini food processor (or approximately 1/4 cup chopped pecans)
1/4 cup butter, melted
filling
2 (8oz) packages cream cheese (don't use fat free), softened
1/2 cup sugar2 eggs
1 can (15 oz) pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
topping
3/4 cup sour cream
1/4 cup sugar
2 tsp vanilla
cinnamon for garnish
Mix together the graham crackers and pecans (I just put it all in my mini food processor and chopped it all together.) Add the melted butter and mix. Place a heaping teaspoon in lined muffin tins. Press down to make an even layer on the bottom of the liner.
Mix the cream cheese and sugar together until smooth. Add eggs. Mix in the pumpkin puree and spices until just combined.
Scoop the filling into the cups on top of the crust. Bake at 325 degrees for 20-25 minutes until the sides are set, but the middle still wiggles a little (but isn't wet). Let set for 5-10 minutes, then remove from pan and allow to cool completely.
Combine the sour cream, sugar and vanilla. Place a dollop on top of each cheesecake and garnish with cinnamon.
Enjoy, and take a bite!
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