These mini pumpkin cheesecakes were the perfect dessert for my Halloween Bunco party last Friday night! My girlfriends and I went all out with fun Halloween-themed appetizers for the party. We ate our fill of fun party foods shaped like bats, pumpkins, ghosts and ghouls!
As usual, I placed martini glasses filled with candy corn and salted caramels, pumpkin gumdrops or other favorites on each table. Now, I’ve hosted Halloween Bunco for years and always made a wonderfully fancy dessert only to have everyone pass on a heavy treat. So this year I made Mini Pumpkin Cheesecakes and it was the just the right size dessert for each lady to enjoy with a cup of coffee!
To top it off (pun intended), I whipped up some homemade topping. All you have to do is put a mixing bowl and beaters in the freezer 15 minutes before you serve dessert. With the cold utensils, just whip “heavy cream” into a topping for each cheesecake. By keeping the bowl and beaters in the freezer, the cream whipped up in just moments! These mini pumpkin cheesecakes were smooth, creamy, rich and delicious! Here’s how I made them..
Info:
Prep Time 30 min
Total Time 3 hr 25 min
Servings 12
Ingredients:
- 12 Keebler graham cracker crusts
- 2 tablespoons butter, melted
- 1 package (8 oz) cream cheese, softened
- 1/2 cup packed brown sugar
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 1 tablespoon sour cream
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Whipped cream, if desired
- Caramel sauce, if desired
Directions:
- Preheat oven to 350°F.
- Beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy.
- Beat in pumpkin, sour cream and salt, scraping bowl frequently.
- Add egg, vanilla, cinnamon and nutmeg; beat until well blended.
- Divide mixture evenly into crust-lined cups.
- Bake 20 to 25 minutes or until set.
- Cool completely in pan, about 30 minutes.
- Refrigerate at least 2 hours or overnight.
- Serve cheesecakes topped with whipped cream and drizzled with caramel sauce.
- Store in refrigerator.
Expert Tip:
These mini cheesecakes can be made up to 3 days in advance. Just before serving, garnish with whipped cream and caramel sauce.
