What are you prepping for Thanksgiving? Do you start your prep now, or do you wait til the day before to do anything?
Yup Pumpkin, again!
Are you sick of it yet?
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.
My first batch I left in just a few minutes over, so they browned a bit.
Let me know how yours turns out!
This is a recipe I love. It is super easy and doesn’t require much. 4 Ingredient, 1 pot.
I am making this now, so this will be one thing less I have to do right before Thanksgiving Day. I like to have all my ducks in a row when it comes to being prepared. I have had things go wrong in the past that could have been prevented. Nonetheless I will be preparing things ahead and hoping everything works fine.
Remember I said 4 Ingredients: I used Fresh Cranberries. Always go for fresh if you can, frozen will work too. I used pineapple juice, but any citrus juice can be switched. Orange Juice a good substitute too. Zest of an Orange. If you have a fancy zester like mine use it. If you don’t http://www.wikihow.com/Zest-an-Orange there are three other ways. Molasses or you can use real maple syrup.
Allow it to completely cool before transferring to a container/ziploc bag to freeze. Unthaw the day of event, rewarm and serve.