mini cheesecakes

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we actually don’t have any november birthdays in my office so we couldn’t really have a november birthday celebration.  instead since thanksgiving is coming up with had a “be thankful celebration!”  so last night i made mini pumpkin cheesecakes and mini cheesecakes with raspberries.

it was quite an adventure making the cheesecakes last night.  i found that it is actually better to make cheesecake by hand instead of using the kitchen aid and it is very important to make sure that the cream cheese is a room temperature (if you rush it like i did, you’ll have lumpy cheesecake.  sad day).  after making lumpy pumpkin cheesecake and over baking a batch of regular cheesecake (stupid oven!) i was quite the sad panda.  i made another batch of regular cheesecake and just prayed that the pumpkin cheesecakes still tasted good even though they weren’t so pretty.

oh well, despite all the craziness, i have to keep in mind that i have so much to be thankful for since i made these for our “be thankful celebration.”  so i am thankful for wonderful co-workers who will hopefully forgive the lumpy cheesecake, a loving boyfriend who calms me down when i have failed baking adventures, an awesome family and amazing friends.  i am one lucky girl.

Mini Pumpkin Cheesecakes

adapted from simplydecorated

Ingredients

Crust

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 4 T. melted butter

Filling

  • 1 cup pure pumpkin puree
  • 1 tsp pumpkin pie spice
  • 12 oz. cream cheese, at room temp.
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 tsp. pure vanilla extract

Directions

  1. Preheat oven to 300 degrees F
  2. Mix together crust ingredients.
  3. Press 1 T. into each cupcake cup.
  4. Bake for 4-5 minutes.
  5. In a small bowl, combine pumpkin, pumpkin pie spice. Set aside.
  6. Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs one at a time beating after each addition. Add the vanilla. Add the pumpkin mixture and beat at low speed until completely blended.
  7. Divide the batter evenly among the 12 cup.
  8. Bake 18-20 minutes until set.
  9. Remove from oven and cool completely on wire rack.
  10. Transfer to refrigerator, let cool at least 2-3 hours before unmolding.

Mini Cheesecakes

adapted from kraftrecipes.com

Crust

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 4 T. melted butter

Filling

  • 2 pkg. (8 oz. each) cream cheese, softened
  • 1/2 cup  sugar
  • 1/2 tsp. vanilla
  • 2   eggs

Directions

  1. Preheat oven to 350 degrees F
  2. Mix together crust ingredients.
  3. Press 1 T. into each cupcake cup.
  4. Bake for 4-5 minutes.
  5. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended.
  6. Add eggs, one at a time, beating on low speed after each just until blended.
  7. Divide the batter evenly among 12 cups.
  8. Bake 20 min. or until centers are almost set. Cool.
  9. Refrigerate 3 hours.
  10. Top with berries or other fruit if desired.
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