At some point, mankind is going to run out of pumpkin based recipes. However, until that time comes we have plenty to choose from and the list just keeps growing. For instance, did you know that you can make a pumpkin cheesecake dessert from scratch? This little pumpkin flavored treat is perfect for Thanksgiving dessert or any event while the leaves are changing colors. It’s easy to make this creamy flaky delicious item, so get ready and grab your cool whip. While you are at it, check out Kitchology’s Eat.Better app as well for some more tasty treats.
The pastry crust I used in this recipe is a reliable one. It has been passed down by generations of women in our family. I did tweak it a smidge by adding cream cheese to it to keep it from becoming overly sweet and helping to balance out the filling’s sweetness. I mixed it all in the blender and it came out perfectly.
Hint! To keep it from sticking, sprinkle flour on both the counter top and the rolling pin before rolling out the dough.
Once the dough is rolled out find a bowl or cup with a bigger circumference than your muffin pan to cut out circles. I used our sugar bowl.
Once you've completed making dough cutouts, place them in a greased muffin pan.
Set these aside. Now, it's time to prepare the cheesecake filling.
Layer the little cups with cheesecake then pumpkin flavored cheesecake. I started with a regular cheesecake base and spooned it into the cups.
Next, I added pumpkin to the remaining cheesecake mix along with some spices. This blend gives the filling a purer pumpkin pie flavor. Once blended, spoon the pumpkin cheesecake on top. Fill cups to the brim, no skimping.
Bake them in the oven.
Note! They do take awhile to bake, but they’re worth the wait.
The cups are not super sweet but are oh-so-creamy! There’s a subtle hint of spice and pumpkin flavor. The crust is flaky, buttery and crisp.
I would definitely serve these up at any fall party.
- 1-1/3 cup flour
- 1 stick cold butter
- 1/2 tsp salt
- 8oz cream cheese
- 2 TBSP cold water
- In your blender mix the flour and butter well
- Add the salt and cream cheese and blend.
- Slowly add the water 1TBSP at a time. As you may need more or less then called for. It should be slightly sticky to the touch.
- Sprinkle extra flour on the counter top and roll out the dough, not too thin.
- Using a bowl or cup cut circles out of the dough to place in your greased muffin pan. Gently push them down into each cup.
- 2 - 8oz packages cream cheese softened
- 3/4 cup sugar
- 1/2 tsp vanilla
- 2 eggs
- 1 cup pumpkin
- 1/2 TBSP pumpkin pie spice
- In a large bowl mix the cream cheese, sugar, vanilla and eggs.
- Spoon the filling into the muffin pan filling each crust half way.
- To the remaining cream cheese mixture add the pumpkin and pumpkin pie spice.
- Spoon the pumpkin pie cream cheese mixture on top of the cream cheese mixture. Fill to the top of the crust in each cup.
- Bake at 425° for 15 minutes. Then turn the oven down to 350° for approximately 30 minutes. The mixture will be somewhat firm to the touch. The crust will be a golden brown.
- Remove them from the oven and carefully remove each dessert from the muffin pan allowing them to cool on a wire rack. Once cool you may serve them right away or refrigerate them.