Halloween Recipe For Mini Pumpkin Cheesecakes

  • by Yoey
  • 7 Years ago
  • 1

Recipe from NOLA.Com

Mini Pumpkin Cheesecakes 

Makes 12

12 foil cupcake liners

Cheesecake:

12 (2-inch) gingersnap cookies

1/2 cup sugar

1 cup cooked pumpkin

1/2 cup light sour cream

1 (8-ounce) package Neufchatel cheese, softened

2 eggs

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon vanilla

Topping:

1/2 cup light sour cream

1 tablespoon powdered sugar

12 pecan halves

Preheat oven to 375 degrees. Line muffin pans with foil liners; place one cookie in each liner.

In large mixing bowl combine sugar, pumpkin, one-half cup light sour cream and Neufchatel cheese. Beat at medium speed, scraping bowl often, until light and fluffy, two to three minutes. Continue beating, adding eggs, cinnamon, nutmeg and vanilla,  until cream, one to two minutes.

Spoon batter over each cookie. Cups will be very full. Bake for 40 to 50 minutes or until the cheesecakes are set and a wooden pick inserted in the center comes out clean.

Let stand 15 minutes; remove from pans. Meanwhile, in small bowl stir together one-half cup light sour cream and one tablespoon powdered sugar. Spread topping over each cheesecake. Garnish with pecan halves. Refrigerate at least one hour to chill; store refrigerated.

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“Live good Drink good Eat good” Graduate of Dillard University majoring in Public Relations/Brand Imaging. A New Orleans Native but born in Memphis,TN. Was raised as a Air Force brat having lived before in Germany and visited frequently to countries like England and France. While living in Europe a love for fashion and all things extravagant became a lifestyle easy to embrace. Returning to New Orleans fashion still played a major role in life for him. Now partnering with long time friend Nick to create the chic cultural blog site Myhellofalife.com Yoey is focused more than ever on making his dreams a reality, while doing what he enjoys the most; enjoying a hell of a life.

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1 Comment Already

  1. amazing recipe!

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