This recipe is very forgiving. I know from experience.
I followed the recipe to the letter (I thought) ... put it all together and placed the cakes into the oven.. then I discovered the egg! Sitting on the counter. Dang.
Thank goodness for mise en place (fancy, huh?). I was wondering why the batter was weird.
When I discovered the error, I pulled the pan out of the oven, scraped all of the somewhat warm batter back into the mixing bowl, and mixed in the egg. Thank goodness for the second mixing bowl. Kitchen equipment purchase justified. Oh yeah. Always happy for that.
New cupcake liners, new ginger snaps. My cakes are probably smaller than they were supposed to be. Not exactly the way the recipe was designed, but the cheesecakes worked out. Phew.
So if you want a dessert recipe that you can completely mess up and still produce something tasty, give this one a try.
Here is the correct recipe:
Mini Pumpkin CheesecakesMakes 8 mini cheesecakes and can easily be doubled. Perfect for a holiday dessert buffet.
8 ounces of softened (room temperature) cream cheese
1/4 C maple syrup (real)
6 T pumpkin puree
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
1/8 tsp allspice
Pinch of salt
Small amount of sweetened whipped cream
Small amount of cinnamon or cinnamon or cinnamon sugar for sprinkling
- Preheat your oven to 300 degrees F.
- Place 8 cupcake papers into a muffin tin.
- Place an upside down gingersnap into each paper.
- In the bowl of a stand mixer, fitted with the paddle attachment, mix the cream cheese and maple syrup at two minutes at medium high.
- Beat in the egg. Do this now =).
- Add the rest of the ingredients and beat for another two minutes.
- Evenly divide the batter among the cups.
- Bake for 25 to 27 minutes.
- Allow the mini cheesecakes to cool at room temperature, and then refrigerate for at least four hours.
- These are really good frozen and partially thawed.
- To serve, top with sweetened whipped cream and sprinkle with cinnamon or cinnamon sugar.