Ditch The Pumpkin Pie & WOW Your Thanksgiving Guests
Aren’t these just the cutest little things to ever fall out of a muffin pan? What are they, you ask? Why they are miniature pumpkin cheesecakes, dripping in salted caramel sauce! Jaclyn has created a stunning combination of flavors here that will knock the socks off those gathered round your Thanksgiving table this year.
The fact that they are in miniature form gives you several advantages in preparation, too, as opposed to making a regularly-sized cheesecake. First, they bake much more quickly, meaning you can get them in and out of the oven in record time. Second, they are going to cool much more quickly, which allows you to complete the post-baking part of the recipe more quickly, as well.
Add to those advantages the fact that each person gets their own individual cheesecake, making them more fun to serve die to that novelty alone. You will also get 24 servings from this recipe! To do that with a traditional cheesecake, everyone would get just the barest of slivers. It’s just not nice to be so stingy on the holiday celebrating abundance!
They are the perfect dessert to take over the pumpkin pie slot! They have all of those traditional spices and pumpkin in them, but there is still a discernable tang of cheesecake that shines through.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: These are not going to be like cupcakes. Press the graham cracker layer firmly in place on the bottom of the muffin cups, and then fill the cups to the top. For a regular cupcake, you would only fill them 2/3-3/4 full, so they would have room to swell as they baked. These will only puff up a bit, but will deflate as they cool.
Recipe and image courtesy of Jaclyn at Cooking Classy
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