Well, I have never added pumpkin to cheesecake before. I have made different variation of the cheesecake bite, with chocolate, mint chocolate etc. However, not a puree..
Well it really was too easy.
First of all with cheesecake anything, your ingredients should be at room temperature so they come together like they should. If one item is too cold you may have liquid chasing the cheese around the bowl. Not Kidding. Had it happen. Cream you cream cheese alone before adding anything else, just as you would butter, add each item one by one. After all ingredients are adding, Whip well.
Make sure you use liners in the your cupcake tins.
Bake for 15 minutes, allow to cool. Refrigerate for best eating results.
I didn’t add any spices, but I plan to top it with Whip cream and a dash of pumpkin spice.
I will be placing this in ziplock bags and freeze until Thanksgiving. Allow to thaw and top with whip cream and cinnamon or cocoa powder.
My first batch I left in just a few minutes over, so they browned a bit.
I have had a lot of people ask me how my cupcakes come out all alike. Simple, portioning.
Scoop, my favorite item from Pampered Chef, Great for Cookies, Cupcakes etc
I utilize ice cream scoops, Scoopers like above to provide even portions in each cupcake, mini cupcake, cookie, that I do. Unfortunately, the above scooper, my favorite one, broke. Pampered Chef sells this one, as well as 2 larger sizes. This one above is great for the mini cupcakes, mini cheesecake, mini cookies. Apparently, I am too rough with my kitchen stuff.
But if you are wondering if these work, yes they do!
If you are interested in a product like this my very good friend Stephani is a representative for Pampered Chef: