Pumpkin, Apple Crumble and Cheesecake. YUM
Thanksgiving is a time of love and laughter…and most of all delicious food. But after ALL that delicious food, you want to experience the sweet, sweet taste of autumn desserts. Now, I don’t know about you, but I want it all… apple pie, pumpkin pie, cheesecake, you name it, it’s on my plate. That’s a LOT of food. That’s the beauty of mini cheesecakes! All the taste, packed in a little cupcake liner of deliciousness.
PLAIN MINI CHEESECAKE RECIPE
3 8 oz packages of cream cheese
1 cup of sugar
1 package of cookies for the crust (I used Dare Cinnamon Danish cookies! MMMM)
1 tsp vanilla extract
1/4 tsp nutmeg
Preheat oven to 350. Blend softened cream cheese and sugar together until smooth. Blend eggs in one at a time until smooth. Mix in vanilla extract and nutmeg. Line muffin tin with cupcake liners and press a cookie into the bottom of each one. Pour cream cheese mixture into the cups until they are all about 2/3 full. Bake for about 20-30 minutes. Remove from oven and refrigerate for at least 3 hours before serving. Makes 24.
So I did this, and then I made 12 plain cheesecakes and after they were in the oven I added about 1/2 cup of pumpkin puree, about 1 Tbsp of maple syrup, 1/4 tsp of cinnamon, and 1/8 tsp ginger and blended the cream cheese again and poured the new pumpkin cheesecake mix into the remaining 12 cups. Once they were all done I mixed up 1/2 cup flour, 1/4 brown sugar, 1 chopped up granny smith apple, 1/4 cup quick rolled oats, lemon juice, 1/2 tsp cinnamon and poured 1/4 cup melted butter over it. Then I mixed it all up and topped the plain cheesecakes with my apple crumble mixture and BLOW TORCHED IT. Seriously, with a creme brulee blow torch…and then some more cinnamon sugar sprinkled over for added deliciousness!
Three flavours. One dish. Today I have to make them again for a second thanksgiving celebration, and this time I’m going to try Chai flavour! Wish me luck!