Gingerbread Pumpkin Mini Cheesecakes: Difference between revisions
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CRUST AND TOPPING | CRUST AND TOPPING | ||
Revision as of 00:10, 31 January 2012
CRUST AND TOPPING
- 1 package Betty Crocker Gingerbread Cookie Mix
- 1 stick of butter, softened
- 1 tablespoon water
- 1 egg
FILLING
- 2 packages (8 oz. each) cream cheese, at room temperature
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pure pumpkin
- 1 1/2 teaspoons pumpkin pie spice
Preheat oven to 325° F. Place foil muffin liners in 24 muffin cups. Place 1 spoonful of cookie dough into each muffin cup.
Bake for 10 minutes or until cookie has spread to edge of cup.
Beat cream cheese, sugar and flour in large mixing bowl until creamy. Add eggs and vanilla; mix well. Beat in pumpkin and pumpkin pie spice until smooth. Spoon batter over cookie in cup until almost full.
Bake for 20-25 minutes or until just set but not browned. Remove from oven to wire rack. Cool completely in pans on wire rack. Refrigerate for 1 hour.
Bake remaining cookie dough following package directins. Top each cheesecake with cookie crumbs before serving.
Original recipe found at www.verybestbaking.com