Mini Pumpkin Cheesecakes

The recipe below is for "mini" cheesecakes - like, the little teeny tiny muffins that only hold a few teaspoons of batter/filling - a bite-size dessert.  However, they can also be made using regular-sized muffin tins - a personal-size dessert.  

For regular-sized cheesecakes, fill each cupcake liner about 1/3 full of cake batter (it will rise) and bake for 10 minutes.  Cake batter will be partially cooked.  Remove from oven and scoop cheesecake filling on top, then crumble some topping over the filling.  Bake an additional 20 minutes or until filling is set and starts to toast slightly.  Remove to wire rack for cooling and then refrigerate for 2 hours to completely set.

Filling:

1 (8 oz.) package cream cheese, softened
1 large egg
1 tblsp. flour
1 cup powdered sugar

Combine all ingredients in a medium bowl and mix well until blended and smooth.  Set aside.

Cake:
1 cup pumpkin puree
1 1/2 cups flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 Tblsp. + 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 tsp. baking soda
2 large eggs
1 cup sugar
1/2 cup + 2 Tblsp. vegetable oil

Preheat oven to 350 F and line mini muffin pans with paper liners. 

In a medium bowl, combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda; blend well. 

In mixer bowl, combine eggs, sugar, pumpkin puree, and oil; mix on medium-low speed until blended.  With mixer on low speed, add in dry ingredients, mixing just until incorporated.

Fill each muffin liner about 1/2 full with batter.  Add about a teaspoon of cheesecake filling on top.

Topping:
1/4 cup sugar
2 1/2 Tblsp. flour
3/4 tsp. cinnamon
2 Tblsp. cold unsalted butter, cut into pieces

Combine sugar, flour, and cinnamon in small bowl; whisk to blend.  Add in butter pieces and cut into dry ingredients until coarse and crumbly.  Sprinkle each cake with topping.

Bake mini muffins at 350 F for about 12 - 14 minutes or until filling is set and starts to toast slightly.

From the kitchen of Welcome Home.
www.welcome-home-blog.net
Photo credits:  (c) Welcome Home