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 Pumpkin Spice Jello Pudding in my pantry for awhile. My mom sent it to me. She sends me things she thinks I would find interesting. Hence the Pumpkin Spice, Gingerbread, and Peppermint Pudding mixes I have in my pantry.
I have been wracking my mind trying to find something to use them with.
When I was visiting my husbands family I did not get my Chocolate Delight, which is usually made at least once while I am there for various functions going on.
So the title tells it all. This recipe I adapted against the one I normally use, which uses All-Purpose Flour. My in-laws live in the south, they use more Self-Rising Flour than they do All-Purpose. The difference is (this is if you don’t bake and have no idea the difference…FYI) Self Rising flour has baking powder (a leavening agent), and salt added to it before packaging. All-Purpose Flour does not. A recipe that calls for All Purpose should have a leavening agent such as Baking Powder,or Baking Soda. I am saying should…there are other types of leaven-er and depending on what recipe you are using, it may call for some other ingredient.
So I adapted this specifically for my Mother-in-Law Teresa. apparently they really hadn’t eaten Pumpkin cookies until I introduced them to it last year. She has been asking me to give her the recipe and make her some. After looking at my recipe, I realized I should see if I could work a recipe with self rising flour instead of the all-purpose.
Drop by teaspoonfulls onto a greased cookie sheet. Bake in a preheated oven at 350 Degrees Fahrenheit. 15 minutes.
Add Chocolate Chips, Nuts, Raisins ETC (Optional) I recommend the chocolate chips.
Very Simple, No need for a mixer, this can all be done by hand, and very quickly.
A Baking scoop from pampered chef comes in real handy for cookies like this. Mine Broke. (reminds me I need to order a new one)
Transfer to wire rack, shortly after pulling from the oven. Keep them in a ziplock, or sealed container to maintain freshness.
Tell me how this recipe works out for you. When I get back to Germany, I will post the other recipe using All-Purpose flour for those who would prefer that method.