These mini pumpkin cheesecakes have a delicious and easy homemade chocolate cookie crust and can be made gluten-free, whole wheat or with all-purpose flour.
Does everyone already have their Thanksgiving menu planned? I haven’t planned a thing. I don’t even know of anyone hosting a Thanksgiving dinner this year. I suppose I could host one myself but I did that one year and that was enough.
We have a one room apartment. It’s not a studio but an apartment with a living room / bedroom. And a huge kitchen, which is the same size as the bedroom / living room. I don’t mind the huge kitchen at all. :)
Hosting people in our small apartment stresses me out. People can lounge on our bed, sit on a tiny sofa for 2-3, or dilly dally in the kitchen. Which they of course do. Which distracts me and causes me to panic when I’m cooking 7 things at the same time and trying to time them all perfectly. So I think someone else with a bigger place can host. ;)
The crust is the same one I used in my mini Irish cream cheesecakes. I’ve made that crust so many times over the last year! Then about a month ago, I switched brands of cocoa powder and it resulted in some weirdness in the crusts. But only when making the buckwheat version!
Instead of being a little bubbly like before, the crusts looked totally soupy in the oven. They magically firm up when you take them out of the oven and you can use a shot glass to press down the crusts (to remove the little holes from where it was bubbling). They taste great but it’s so weird. Nora suggested that maybe the new brand has some kind of filler but the ingredients of the two brands of cocoa powder are the same. So I’m totally at a loss on what could have caused that. Any ideas?
So up today we have a recipe that should be in contention for a place at your Thanksgiving table! Jamie from My Baking Addiction asked if I could post another pumpkin recipe so you have her to thank for these. :) I posted these mini pumpkin cheesecakes on her blog a few days ago and she’s nice enough to let me post them here as well, so here you go!
Mini Pumpkin Cheesecakes (gluten-free, whole grain options)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12 cheesecakes
- 6 tablespoons (75 grams) raw sugar or granulated
- 6 tablespoons (49 grams) buckwheat flour, whole wheat flour, 1-to-1 gluten-free baking flour, or all-purpose flour
- 6 tablespoons (43 grams) Dutch-process cocoa powder
- 4 1/2 tablespoons (63 grams) unsalted butter, softened
- pinch of salt
- 1 8-ounce package (225 grams) cream cheese, room temperature
- 1/4 cup (50 grams) coconut sugar or brown sugar
- 1/4 cup (50 grams) raw sugar or granulated sugar
- 1 tablespoon molasses
- 1 cup (240 grams) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- pinch of salt
- 2 1/2 teaspoons pumpkin pie spice
- 3 large eggs
- 1/2 cup (120 milliliters) whipping cream or heavy cream
- 1 cup (170 grams) semi-sweet chocolate chips
For the crust:
For the filling:
For the ganache:
- Preheat the oven to 350 °F (175 °C) and line a pan with 12 muffin liners. Note that this crust recipe does not work in regular pie pans and only as mini cheesecakes.
- In a large mixing bowl, mix together the sugar, flour, cocoa powder, and salt. Using an electric hand mixer, beat in the butter at low speed until thoroughly combined and a dough forms. If you have trouble incorporating it, use your hands. It'll be sticky.
- Divide the dough between the muffin liners (I used 19 grams of dough per liner). Press the dough down with the bottom of a shot glass. If using whole wheat flour, gluten-free 1-to-1 baking flour or all-purpose flour, bake for 11-13 minutes or until the surface of the crust no longer appears wet. Move on to the next step. If using buckwheat, bake for 14 minutes. The crusts will appear very bubbly and liquid. Remove from the oven, let cool for a minute, and then use the shot glass again to lightly press down (which will remove the holes).
- After baking, the crust will still be soft but will firm slightly as it cools. Let cool for 10 minutes while you prepare the cheesecake.
- Turn the oven down to to 325°F (162 °C).
- With an electric hand mixer, beat the cream cheese at medium speed until light and fluffy.
- Add the brown sugar, granulated sugar, molasses, pumpkin puree, vanilla extract, and salt and beat on low until well combined.
- Add the eggs one at a time, beating on low after every addition until thoroughly incorporated. Do not over mix!
- Fill each muffin liner to the top with cheesecake batter and bake for 20 minutes or until the middles of the cheesecakes are set and don't jiggle when the pan is tapped.
- Remove from the oven and let the cheesecakes cool in the pan.
- Once completely cool (about 1 hour), remove the cheesecakes from the pan and refrigerate for at least 2 hours or until ready to serve. The wrappers come off neatly before and after refrigeration.
- Refrigerate the cheesecakes in an airtight container for up to 3 days.
- In a small saucepan over medium-low heat, warm the cream just until hot, steamy and on the verge of simmering. Remove from the heat.
- Pour this over the chocolate chips and stir until all the chocolate chips are completely melted.
- Let cool for about 20-30 minutes or until room temperature before pouring over the chilled cheesecakes.
For the crust:
For the cheesecake:
For the ganache:
- For gluten-free: use buckwheat or a gluten-free 1-to-1 baking flour.
Source: My post on My Baking Addiction - Mini Pumpkin Cheesecakes