More Great Recipes: Misc. Dessert

Carducci Mini Pumpkin Cheesecakes


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By kc10
Member since 2006

Serves about 19 mini cheesecake | Prep Time | Cook Time

Ingredients

Cheesecake:
2 pkgs. (8 oz. each) cream cheese, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla
Pumpkin Filling:
1 packed cup of canned pumpkin
1/4 cup of white sugar
ground cinnamon, to taste
nutmeg, to taste
ginger, to taste
cloves, to taste
Crust:
19 gingersnaps (fresh soft ones are best)


Preheat oven to 350ºF. Line muffin tins with cupcake cups. (Reynolds makes foil cups that


don't require muffin tins - you just place them on a cookie sheet to bake.) Place a gingersnap in


each cup.


Mix all cheesecake ingredients until smooth. Mix all pumpkin filling ingredients. Add about a


half a cup of the cheesecake mixture to the pumpkin mixture and stir until well blended. Spoon


the cheesecake mixture


into the cups, over the gingersnaps. Spoon a layer of the pumpkin mixture over that. Keep


alternating layers until the cups are about 2/3 full. If desired, cut through with a knife to have


the layers swirl.


Bake at 350ºF for 12 minutes. Then, turn the oven off and leave the cheesecakes in the cooling


oven for 1 hour.


Pairs Well With


Notes

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