GINGERBREAD COOKIE CUPS WITH PUMPKIN CHEESECAKE FILLING
These Gingerbread Cookie Cups with Pumpkin Cheesecake Filling the perfect holiday dessert made with soft gingerbread, pumpkin cheesecake and caramel!
Provided by Chrissie (thebusybaker.ca)
Categories Dessert
Time 30m
Number Of Ingredients 17
Steps:
- Preheat your oven to 350 degrees Fahrenheit and prepare a mini muffin tin by greasing it with butter (or your favourite baking spray).
- Add the butter and sugar to the bowl of your stand mixer (or use a hand mixer if you prefer) and beat on high until creamy and smooth.
- Beat in the egg and molasses on medium speed, scraping down the sides of the bowl until it's all incorporated.
- Add the flour, salt, baking soda, cinnamon, ginger, and cloves, and mix on low speed just until incorporated.
- Roll the dough into small balls (just under 1 tablespoon each), dip in the white sugar and place in the mini muffin cups. Press your thumb into the cookie balls to spread the cookies slightly into the mini muffin cups (don't worry about this too much - you can re-shape them after baking while they're hot!).
- Bake at 350 degrees for about 10 minutes.
- While the cookies are hot from the oven, press the back of a teaspoon into the top of each cookie to create a cup shape.
- Let the cookie cups cool completely in the mini muffin cups before removing. This will help them keep their shape.
- While the cookie cups cool, make the cheesecake filling by adding the cream cheese, pumpkin pie filling and powdered sugar to a bowl.
- Whip on high speed until smooth.
- Fold in the whipped cream just until it disappears and the mixture begins to grow in volume slightly and become light and fluffy.
- Pipe the filling into the cooled cookie cups with your choice of piping bag and tip (or simply spoon it in if you prefer).
- Top with caramel sauce, gingerbread men sprinkles or toffee bits for an extra decadent holiday flair!
Nutrition Facts : ServingSize 1 serving, Calories 226 kcal, Carbohydrate 25 g, Protein 3 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 48 mg, Sodium 226 mg, Fiber 1 g, Sugar 15 g
PUMPKIN CHEESECAKE CUPCAKES
After deciding against buying a springform pan, but wanting cheesecake for Thanksgiving, I combined a few recipes to get this final product. It got great reviews from all the family! These cupcakes really should be made the day before, as well as the frosting. I store mine in tupperware in the fridge so they set up nicely.
Provided by Cassandra
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
- Crush graham crackers and 2 tablespoons ground ginger together in a resealable plastic bag; pour into a bowl. Add butter to graham cracker mixture and mix with a fork or pastry blender until blended.
- Beat cream cheese, white sugar, and brown sugar together in a large bowl until creamy; beat in pumpkin puree. Add cinnamon, 1 tablespoon ginger, nutmeg, cloves, and salt; add eggs 1 at a time, beating well after each addition.
- Press 1 tablespoon graham cracker mixture into the base of each prepared muffin cup, pressing mixture slightly up the sides of the liners. Fill each cup with cream cheese mixture.
- Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when moved, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool.
- Stir sour cream, confectioners' sugar, and vanilla extract together in a bowl until frosting is smooth. Top each cheesecake with the topping and sprinkle with cinnamon.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 17.6 g, Cholesterol 65.9 mg, Fat 16 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 220.3 mg, Sugar 12.2 g
PUMPKIN SPICE CHEESECAKE
My improved dessert combines two things I love: pumpkin and cheesecake. This better-for-you version is the perfect ending to a wonderful meal. Visit my blog at www.HealthifiedMom.com for more great recipes like this one! Top with whipped cream, chocolate drizzle, or whatever your little heart desires!Jenny Dubinsky, Inwood, West Virginia
Provided by Taste of Home
Categories Desserts
Time 3h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa and salt; stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, flour, vanilla and spices. Add eggs and egg yolk; beat on low speed just until blended. Pour into crust. Return pan to baking sheet., Bake 1-1/4 to 1-1/2 hours or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan.
Nutrition Facts : Calories 406 calories, Fat 23g fat (12g saturated fat), Cholesterol 120mg cholesterol, Sodium 288mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.
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