Best Mini Pumpkin Pie Cheesecakes – Simples Recipe Ever

Best Mini Pumpkin Pie Cheesecakes – Simples Recipe Ever :- Small pumpkin cheesecakes are the ideal treat for every occasion that takes place during the fall season. They create a delectable dessert that perfectly combines all of the flavours of pumpkin pie in a single serving size.

Best Mini Pumpkin Pie Cheesecakes – Simples Recipe Ever

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a little pumpkin cheesecake topped with powdered sugar Are there any other people who came from a family similar to mine? Is it true that the dessert table is always at least as large as the main course? That’s right. Never in my life have I attended a family holiday where there was only one dessert option available to choose from. In most cases, it is closer to three or four, and in other cases, it can even be higher.

Ingredients

For the Crust:

Garnish (optional):

• whipped cream
• ground cinnamon
• salted caramel sauce

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Instructions

In order to prepare the crust, preheat the oven to 350 degrees Fahrenheit. Paper liners should be used to line a muffin tin with 12 cups. Spray the liners with nonstick baking spray in a light coating, then lay them aside until you need them. Butter that has been melted should be combined with graham cracker crumbs, sugar, and salt in a big basin. Carefully combine the ingredients by stirring them with a rubber spatula.

A heaping tablespoonful of the filling should be added to each cup, and the filling should be distributed evenly among the prepared liners. I use the back of a spoon to press the crust down firmly into a uniform layer. This helps ensure that the crust is crisp. After five minutes of baking in an oven that has been prepared, remove the bakeware from the oven and lay it aside to cool. While you wait, prepare the filling for the pie.

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Bring the temperature of the oven down to 300 degrees Fahrenheit. To make the cheesecake, add the softened cream cheese, pumpkin puree, sour cream, and molasses in a large bowl and beat them with an electric hand mixer until they are thoroughly blended and very smooth. Mix in the vanilla extract and brown sugar until the mixture is completely smooth, making sure to scrape down the sides and bottom of the bowl as necessary.

Add the egg and egg yolk to the mixer and beat on low speed until they are almost completely mixed. Take care not to overmix. Be sure to whisk the spices, flour, and heavy cream together on low speed until they are well incorporated. Before pouring the filling on top of the crust layer that has been created, divide the filling evenly among the cups. The moulds are going to be really full.

Cook for a total of 18 minutes in an oven that has been warmed, after which you should turn off the oven and leave the door closed for an additional ten minutes. Take the pan out of the oven and lay it on a wire rack so that it may cool down fully. After the pan has reached the desired temperature, place it in the refrigerator to chill for a minimum of three hours. At the time that you are ready to serve, top the dessert with whipped cream and, if you so like, decorate it with a sprinkling of cinnamon and/or a drizzle of salted caramel sauce.

NUTRITION

• Serving: 1g
• Calories: 166kcal
• Carbohydrates: 20g
• Protein: 6g
• Fat: 7g
• Saturated Fat: 4g
• Polyunsaturated Fat: 0.3g
• Monounsaturated Fat: 2g
• Trans Fat: 0.2g
• Cholesterol: 33mg
• Sodium: 279mg
• Potassium: 154mg
• Fiber: 1g
• Sugar: 15g
• Vitamin A: 3390IU
• Vitamin C: 1mg
• Calcium: 124mg
• Iron: 1mg

NOTES

You can make cheesecakes in advance and then freeze them. As directed, let the dish to cool on the wire rack, and then transfer it to a baking sheet to freeze. After the vegetables have been frozen, place them in a single layer in a container that is airtight and place it back in the freezer for up to a month. Defrost in the refrigerator for a full night before serving.