As predicted in my last post, I have another pumpkin recipe for you. This is the second mini cheesecake recipe on this site and each time I use my mini cheesecake pan, I love it even more. It’s easy to use, easy to clean and I’ve had perfect results each time.
The best part about baking mini cheesecakes rather than a full-size cake is that you don’t have to worry about slicing it. I swear I must be the world’s worst dessert slicer. It doesn’t matter whether it’s pie, cake or cheesecake, the slices always turn out horrible! Now I’m starting to understand the recent popularity of cupcakes, they look cute and perfect with no slicing involved.
As I was looking around for a pumpkin cheesecake recipe, I saw that one of them was topped with cinnamon whipped cream. I ended up making up my own cheesecake recipe rather than using any of the ones I found, but the idea for cinnamon whipped cream stuck in my head. I always whip my own cream but I had never thought of adding spices to it.
When it came time to serve the cheesecakes, I decided to try adding a little ground cinnamon along with the usual vanilla and powdered sugar, and it turned out to be the perfect topping for these cheesecakes. It will also be my new favorite topping for any pumpkin or apple pie from now on!
If you’ve never seen a mini cheesecake pan before, this is what it looks like. The bottom of each well is covered with a removable disk that can be pushed up through the hole in the bottom. This makes the cheesecakes easy to remove once they are baked.
Making the cheesecakes is simple. Mix up the graham cracker crust ingredients and divide the crumbs evenly between the cups.
To press the crumbs in to form the crust, I like to use the bottom of a tablespoon. But you can also just press them in with your fingertips.
Next, mix up the filling ingredients and divide the batter between the cups. I use a cookie scoop.
Bake the cheesecakes in a 375 degree oven for about 14 minutes. They shouldn’t crack like this, but for some reason mine did today. Oooops! If it happens to you, don’t panic! They’ll look better after they cool.
See? Just let them cool in the pan for about 20 minutes and they will shrink down and the cracks won’t be as noticeable. When you’re ready to remove them, just push your finger up through the bottom, or use the handle of a wooden spoon. The cheesecakes should pop right out.
Let them cool completely on a wire rack then refrigerate until ready to serve.
Just before serving, whip up some cinnamon cream and add a dollop to the top of each cheesecake.
Special kitchen equipment used for this recipe:
The following are Amazon Affiliate links
- Pumpkin Roll
- Pumpkin Maple Muffins
- Whole Wheat Pumpkin Pancakes
- Double Chocolate Pumpkin Cupcakes
- Applesauce Spice Muffins
- Mini Cherry Cheesecakes
- Mini Orange Cheesecakes with Grand Marnier Cream
Around the Web:
- Creamy Pumpkin Cheesecake with Ginger Pecan Crust from Alpineberry
- Reduced Sugar Pumpkin Cheesecake from Kalyn’s Kitchen
- Bourbon Pumpkin Cheesecake from Smitten Kitchen