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.