Mini Pumpkin Bourbon Cheesecakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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just took my fav pumpkin cheesecake recipe and converted it to mini size. great for after a big holiday meal when you are stuffed and just want a little something sweet. Enjoy! Ingredients:
for crust |
3/4 cup graham cracker crumbs |
1/2 cup pecans, finely chopped |
1/4 cup packed light brown sugar |
1/4 cup fine granulated sugar |
1/2 stick (1/4 cup) unsalted butter, melted and cooled |
for filling |
1 1/2 cups canned organic pumpkin puree |
3 large eggs |
1/2 cup packed light brown sugar |
2 tablespoons heavy cream |
1 teaspoon vanilla |
1 tablespoon bourbon (optional) |
1/2 cup granulated sugar |
1 tablespoon cornstarch |
1 1/2 teaspoons cinnamon |
1/2 teaspoon freshly grated nutmeg |
1/2 teaspoon ground ginger |
1/2 teaspoon sea salt |
3 (8-ounce) packages cream cheese, at room temperature |
for topping |
2 cups organic sour cream |
2 tablespoons fine granulated sugar |
1 tablespoon bourbon liqueur or bourbon (optional) |
Directions:
1. Make crust:
2. Lightly butter a mini muffin tin (mine are 24 per tin, use 2 if only 12 per tin)
3. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom of each mini tin (I use bottom of shot glass to press it down nicely) then chill crusts, 1 hour.
4. Make filling and bake cheesecake:
5. Put oven rack in middle position and Preheat oven to 350°F.
6. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.
7. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
8. Pour filling into each crust, smoothing top Bake until center is just set, 15-20 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)
9. Make topping:
10. Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecakes and bake 5 minutes.
11. Cool cheesecakes completely in pan on rack, about 2 hours.
12. Chill, covered, until cold, at least 4 hours. Remove from tinsand bring to room temperature before serving.
13. Cooks' note:
14. Baked cheesecake can be chilled, covered, up to 2 days.
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