Wednesday, December 4, 2013

Recipe: Maple Pumpkin Mini Cheesecakes


IMG_1690I made this recipe many years ago (before 4 moves in less than 2 years!) and lost the original recipe. Thankfully, I found it again on, where else? Pinterest! I’ll admit, it does seem different than the original. I thought for sure the original had heavy cream in the topping. . . Oh well.
My main goal was to make this rich dessert into more manageable portions, so I decided to use cupcake liners. It worked beautifully and made 18 mini-cheesecakes total. Note, my sister has nut allergies, so I didn’t use pecans in the topping, which I would totally do if it wasn’t for that! Toasted pecan thoughs, not walnuts as the recipe calls for.
CRUST:
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (15 ounces) solid-pack pumpkin
3 eggs, lightly beaten
1/4 cup maple syrup
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
TOPPING:
4 teaspoons cornstarch
2 tablespoons water
2 tablespoons butter
1/2 cup maple syrup
1/2 cup raisins
1/2 cup pecans pieces, toasted
For crust: In a small bowl, combine the cracker crumbs and sugar; stir in butter. Sprinkle about 1 T into the bottom of cupcake liners and press lightly with fingers.
For filling: In a large bowl, beat the cream cheese and milk until smooth. Beat in pumpkin. Add eggs; beat on low speed just until combined. Add syrup, cinnamon and nutmeg. Using a cookie dough scoop (1 Tablespoon capacity), place 4 scoops into each cupcake liner (4 T).
Bake at 325° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Cool to room temperature.
For topping: In a small bowl, combine the cornstarch and water until smooth. In a small saucepan, melt the butter; add syrup and cornstarch mixture. Bring to a boil over medium-high heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in raisins and pecans. Cool to lukewarm. Spoon over cheesecake. Refrigerate overnight.

Note: I ran out of maple syrup and used honey to make up the difference. Lost the maple syrup flavor but the topping was still gooey and delicious.
Original recipe can be found here: http://www.tasteofhome.com/recipes/moist-maple-pumpkin-cheesecake.

SNDRPub
Moore enjoys life in the historically rich Cumberland Valley where traffic jams are a thing of the past and there are only two stoplights in the whole town.

 She is author of the LaTisha Barnhart Mystery series, complete with a new LaTisha short mystery found in A Cup of Cozy, as well as new historical romance release "A Heartbeat Away" set in Sharpsburg, Maryland--Can a quilt and a hidden message bring enemies together?

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