These are a nice change from Pumpkin Pie this Thanksgiving or a great little snack anytime. I made a double batch of this making a dozen of minis plus an 8 inch Cheesecake that I will freeze for another time.
Accessories: Ankarsrum Mixer with Blender and small plastic bowl/single whips
Preheat oven to 300 degrees
- 8 Graham Crackers
- 1/2 tsp cinnamon
- 2 tbsp. sugar
- 5 tbsp. melted butter
- 16 oz. softened cream cheese
- 3/4 cup icing sugar
- 2 tsp vanilla
- 2 egg whites
- 1/2 cup pumpkin puree
- 1 tsp cinnamon
- 1/8 tsp allspice
- 2 tsp flour
Coursely break crumbs and put into blender. Blend till nice and fine. Place crumbs along with other crust ingredients into plastic bowl and with single whips mix till well blended. Put about 1 heaped tbsp. into the bottom of each of 12 lined muffin tins. Press down firmly, as you can see in photo above if you can find the right size cup it works great to press down. To make the cheese cake, using the same plastic bowl and single beaters slowly mix the cream cheese till nice and smooth then add the sugar and vanilla and blend together just time combined. Add egg whites one at a time on low speed just till incorporated (do not over blend). In a small bowl add the pumpkin puree and spices, to this add 2/3 cup of the cheesecake mix and gently mix together.
To assemble divide 1/2 of the cheese evenly into each of the 12 crusts (start with a heaping tbsp. Top this with a tbsp. of the pumpkin filling and then dot the remaining cheese mixture on this and swirl with a toothpick.
Bake for 30 minutes turning about half way through baking time.
As my pumpkins are not quite ready yet this year I used store bought pumpkin, be sure to choose pumpkin puree and not pie filling. What to do with the rest of the can? You can freeze for later or do as I did and add it to a batch of buns..they tasted great and had a nice golden color.
Enjoy and wishing everyone a Happy Thanksgiving.