Individual Swirled Pumpkin Cheesecakes Food

INDIVIDUAL PUMPKIN CHEESECAKES

Steps:

• Preheat the oven to 300 degrees F. Line 18 muffin cups, from 2 12-cup muffin tins, with paper liners. Place 1 whole cookie in the bottom of each lined cup.
• Beat the cream cheese, granulated and brown sugars and 1/4 teaspoon salt in a large bowl using an electric mixer on medium-high speed until smooth and creamy, 2 to 3 minutes, stopping to scrape down the sides of the bowl as needed. Reduce the speed to low and beat in the eggs until combined. Beat in the half-and-half and sour cream until smooth. Use a spatula to stir in the pumpkin puree and pumpkin pie spice until well blended. Divide the batter evenly among the cookie-lined cups (the cups will be very full).
• Bake until the filling is just set and a knife inserted into the center comes out moist but clean, 40 to 45 minutes. Cool completely in the pans on a wire rack and then refrigerate until cold, at least 4 hours or up to overnight. Top each with whipped cream and a sprinkle of crystallized ginger before serving.

MINI PUMPKIN CHEESECAKES

Steps:

• Preheat the oven to 325 degrees.
• Place 12 muffin cup liners in a muffin tin.
• Place a gingersnap cookie in the bottom of each liner.
• Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until well blended.
• Add the eggs and beat well.
• Divide batter equally among the 12 muffin cups.
• Bake for 20-25 minutes or until set.
• Cool in the pan on a wire rack.
• Remove from the pan and chill before serving.

MINI PUMPKIN CHEESECAKES

Steps:

• Preheat oven to 325 degrees and place cupcake liners in muffin pans. Spray each liner with non-stick cooking spray.
• Place one gingersnap in each cup, flat side down.
• Beat cream cheese, sugar, pumpkin pie spice, cinnamon, vanilla and corn starch with an electric mixer.
• Add eggs, one at a time then add in pumpkin and corn syrup.
• Beat thoroughly and pour equal amounts into each cupcake liner.
• Bake at 325 degrees for 30 minutes until just set. They will seem wet in the middle but this is fine.
• Cool then chill for at least one hour before serving with your favorite garnish.

MINI PUMPKIN CHEESECAKES

Steps:

• LINE 18 muffin wells with paper cupcake liners. Place 1 gingersnap in each.
• BEAT cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
• POUR filling into liners, dividing evenly. Bake in a preheated 325°F oven for 30 to 35 minutes, until just set.
• CHILL for 1 hour. Garish as desired. A little dallop of whipped cream topped with a pecan half looks pretty.

MINI NO-BAKE PUMPKIN CHEESECAKES

Steps:

• Line a 24-cup mini muffin tin with paper liners. Combine graham cracker crumbs with melted butter and stir well. Divide between 24 liners, using about 1 tsp of mixture each. Use a small spoon or your fingers to press mixture into liners without pressing out the folds. Chill.
• Using an electric mixer, beat cream cheese with sugar in a medium bowl until smooth and fluffy, about1 to 2 minutes. Beat in pumpkin purée and spice. Clean beaters and whip cream in a separate bowl until it forms stiff peaks, about 1 to 2 minutes. Fold whipped cream into cream cheese mixture. Spoon over prepared bases. Top with chocolate chips.
• Chill until firm, about 3 hours. Serve chilled.

INDIVIDUAL SWIRLED PUMPKIN CHEESECAKES

Steps:

• PREHEAT oven to 300°F Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.
• BEAT cream cheese, sugar, cinnamon, flour, vanilla extract and salt in large mixer bowl until smooth. Beat in eggs one at a time, beating well after each addition. Transfer 1/2 cup batter to a medium bowl. Add pumpkin and Coffee-mate; stir until blended.
• DIVIDE white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.
• BAKE for 16 to 18 minutes or until just set. Cool completely in pan on wire rack. Cover and refrigerate for 4 hours before serving.