I love Thanksgiving. It is all about family, friends, and food with lots of tradition thrown in. It’s not as stressful as Christmas. There’s not a million parties to go to and the stress of finding all the perfect gifts. I pretty much took Thanksgiving for granted until Jonathan was in high school playing tennis. He played in Louisville, Kentucky on Thanksgiving Day. There were not too many places open and the restaurant we chose was filled with those like us that had no family or friends around. It was a sad sight and quite depressing. Since then I’m so thankful that I am lucky to have my family and friends to celebrate with. I hope all of you have a great Thanksgiving with all the ones that you care about.
Now for the real reason you are here. I know it has to be this dessert. I first made it for Thanksgiving in 2009. It was a hit then and a hit yesterday. I can’t take credit for the recipe because it came from one of my favorite blogs to read and use in my classroom Pinch My Salt. I really thought that I had posted the pictures and the recipe three years ago. So you are in luck today just in time for this Thanksgiving. But, you will need one of these mini cheesecake pans. These are really much easier to make than a big cheesecake. You don’t have to worry about that water bath thing and they just take 14 minutes to bake.
I had my family here on Sunday and this was my dessert. I didn’t want to be rushed so I made them on Friday night and they were great! I’m sure they could be made ahead and frozen. I have some leftover since I made 21 of the minis! And yes I probably should freeze them or I’m going to be tempted all day to have a couple with the leftover whipped cream. Yum!
I hope that all of you have a wonderful Thanksgiving. I have so much to be thankful for this year – all of my loving family and friends, good health, and a job that I really love ! Enjoy your family and friends and all the good food that goes along with this great holiday.
Mini Pumpkin Cheesecakes from Pinch My Salt
Yield: 12 Mini Cheesecakes
- 1 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 2 tablespoons melted butter
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 8 ounce cream cheese, softened
- 1/2 cup canned pumpkin
- 1 egg plus 1 eggs white slightly beaten
- 1/4 cup brown sugar
- 2 tablespoons maple syrup
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- pinch ground cloves
- 1 cup heavy whipping cream
- couple of tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Preheat oven to 375 degrees.
- Lightly grease insides of mini cheesecake pan.
- In a medium bowl, mix crust ingredients until well combined.
- Place a heaping tablespoon in each cup and press firmly.
- In a separate bowl mix the filling ingredients until smooth. Spoon the mixture into each crust-lined cup. I filled them to the top.
- Bake for about 14 minutes. Remove from oven and place on a rack to cool for about 20 minutes.
- Remove from the pan by pressing up from the bottom of each cup. Cool completely. Refrigerate until ready to serve.
- Just before serving (or I have used whipped cream that I whipped the day before, just give it a whisk) combine the cream, sugar, vanilla, and cinnamon and whip until soft peaks form. Serve on top of cheesecakes or just eat it straight out of the bowl. I love it!!!
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- Two Years Ago Cranberry Apple Crisp
- Three Years Ago Roasted Turkey