‘Tis the season…for pumpkin, that is. If you couldn’t tell from Friday’s post, I’m in a serious baking mood. We currently have muffins, cupcakes, and apple crisp, and these guys in our house. Too much delicious-ness, not enough time!
Pumpkin Ricotta Mini-Cheesecakes (recipe from 500 Cupcakes)
Yields: 12-16 mini-cakes
1 cup graham cracker crumbs
2 tbsp. margarine, melted
2 tbsp. honey
3 cups part-skim ricotta cheese
3/4 cup (5 oz.) pumpkin pie filling
4 large eggs
1 1/2 c. confectioners sugar, sifted
1. Preheat oven to 325 F. Place 12 baking cups in muffin tun.
2. In food processor, combine cracker crumbs, margarine and honey. Spoon 1 tbsp. of mixture into baking cup, pressing firmly into bottom. Chill until set.
3. In a large bowl, beat ricotta with electric mixer until soft. Beat in eggs, confectioners sugar, and pumpkin.
4. Spoon mixture into cups. (2/3 full.)
5. Bake for 25 minutes. Remove from pan and cool for 5 minutes.
6. Remove cupcakes and cool on rack. Chill until ready to serve.
Store covered in refrigerator for up to 2 days.
Notes: You may end up with more batter than crumb crust. (I did.) Estimated measurements and whipped up a smaller batch of crust. We can’t have leftover filling, can we? Also, I used Libby’s Pumpkin for the recipe and found that the first day, the cakes had a flan-like texture. Not something I look for in a cheesecake. After settling in the fridge overnight, the subsequent days gave us a more dense cake.
This post is part of my Try It Tuesday series. I find things I like and recommend them to you! For other Try It Tuesday posts, click here. If you have a suggestion for something you’d like me to try/review, contact me at email@example.com.