Mini pumpkin cheesecake

Recently tried this for dessert during Chinese New Year, not too heavy with cheese taste and a little spice to the good old plain cheesecake. It’s good with white or red wine, if you’re a wine lover.

I adapted this recipe from eats well with others and made it less sweet for our taste.

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Makes about 15 cupcakes

Ingredients

220g Digestive biscuits, crushed
113g unsalted butter, soften
1 tbsp cinnamon powder
250g cream cheese, room temperature
114g sugar
3 large eggs
1 tsp vanilla essence
385g pumpkin, steamed and mashed
1 1/2 tsp pumpkin pie spice

Directions

1. Cut pumpkin into slices and steam for about 20 minutes. Once done, remove the pumpkin skin. Cut pumpkin into smaller pieces and put in a medium bowl to mash. Then, leave to cool.

2. Pre-heat oven to 180°C. Prepare paper cups.

3. In a large bowl, stir together Digestive biscuits, butter and cinnamon powder. Spread out evenly in 15 paper cups. It gives you about 5-10cm thick of crust.

4. In the stand mixer bowl fitted with paddle attachment, beat cream cheese on medium-high speed for about 1 minute until light and fluffy. Add in sugar and beat for another 2-3 minutes.

5. Mix in eggs, one at a time and scraping down the bowl after each addition.

6. Mix in vanilla essence, pumpkin and pumpkin spice. Scoop the filling into the paper cups. Hit the tray with cupcakes on the table lightly for any air bubble to lift.

7. Bake for about 30-40 minutes. Turn off the oven and let the oven door slightly ajar for another 30-40 minutes.

8. Remove from oven and let cool. Allow to chill in refrigerator before serving.

Note: If you would like to have a smooth cake side, you may either use warm spatula to smooth it or bake it in a mini baking ring with foil covered at the bottom.

Enjoy!

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