Smoky Cheese And Pumpkin Mini Quiches Recipes
MINI PUMPKIN CHEESECAKES
A twist on a Thanksgiving favorite, this bite-sized dessert uses gingersnap cookies as the base for the pumpkin flavored cheesecake.
Provided by By Bree Hester
Categories Dessert
Time 3h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Spray mini cheesecake pan (12 cups) with cooking spray.
- In food processor, process gingersnap cookies with on/off pulses until finely ground (about 1 cup). Add melted butter; pulse until mixed. Press crumb mixture firmly into each cheesecake cup to form crust. Bake 8 minutes.
- Meanwhile, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in pumpkin, sour cream and salt, scraping bowl frequently. Add egg, vanilla, cinnamon and nutmeg; beat until well blended.
- Divide mixture evenly into crust-lined cups.
- Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight.
- Serve cheesecakes topped with whipped cream and drizzled with caramel sauce. Store in refrigerator.
Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 12 g, TransFat 0 g
MINI PUMPKIN CHEESECAKES (NO BAKE)
This is a no-bake recipe I created from several other recipes online as well as some imagination! Great for around the holidays, and for taking to parties and get-togethers! The cheesecakes have a nice pumpkin flavor, and they are airy and rich! This recipe is a work in progress, so any tips are appreciated!
Provided by MustangFilly77
Categories Fruits and Vegetables Vegetables Squash
Time 2h35m
Yield 48
Number Of Ingredients 10
Steps:
- Place crushed biscuits into a bowl and pour melted butter over them; mix until combined and the crust mixture holds together.
- Combine mascarpone cheese, pumpkin puree, sweetened condensed milk, sugar, cinnamon, nutmeg, and cloves in a large bowl. Beat using an electric mixer until filling is smooth and airy.
- Line 24 cups of a mini-muffin pan with paper liners. Press 1 teaspoon of crust mixture into the bottom of each cup. Spoon 1 teaspoon filling over each crust and smooth the top. Place a pecan on top of each.
- Chill cheesecakes in the refrigerator for 2 hours.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 5.8 g, Cholesterol 8.3 mg, Fat 4.6 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2 g, Sodium 39.1 mg, Sugar 4.3 g
SAVORY PUMPKIN QUICHE
This quiche satisfies a seasonal craving I get for all things pumpkin. Fresh mushrooms add flavor, and I try different types like baby portobello and cremini mushrooms. -Rachel Garcia, Colorado Springs, Colorado
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, whisk eggs, pumpkin and milk until blended. Stir in bacon, mushrooms, onion and pepper. Toss cheese with flour; stir into egg mixture. Pour into pie crust., Bake on a lower oven rack 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 231 calories, Fat 13g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 417mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
MINI PUMPKIN CHEESECAKE
So tasty, cute, and totally YUMMY! All the greatness of the original versions, but MINI! No need for a traditional water bath or for the lengthy cooling time.
Provided by Lisawas
Categories Fruits and Vegetables Vegetables Squash
Time 2h40m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
- Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
- Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
- To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.
Nutrition Facts : Calories 296 calories, Carbohydrate 31.1 g, Cholesterol 65.9 mg, Fat 17.5 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 286.1 mg, Sugar 19.7 g
PUMPKIN QUICHE
Savoury pumpkin pie made with readily available ingredients. A couple of diced rashers of bacon can also be added. Serve warm with salad.
Provided by Sueie
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 190DegC (375degF).
- Sprinkle cheese over pastry base.
- Melt butter in a pan and lightly fry spring onions for 2 minutes.
- Add spices, egg yolks, cream or milk and pumpkin.
- Whisk egg whites until stiff, fold into mixture, then pour filling mix into case slowly.
- Bake in oven for 10 minutes, then lower heat 180degC (350degF) and bake a further 30 minutes.
Nutrition Facts : Calories 481, Fat 33.8, SaturatedFat 14.4, Cholesterol 205.5, Sodium 527.3, Carbohydrate 27.3, Fiber 2.5, Sugar 1.5, Protein 17.6
SMOKY CHEESE AND PUMPKIN MINI QUICHES
Make and share this Smoky Cheese and Pumpkin Mini Quiches recipe from Food.com.
Provided by Jewelies
Categories Lunch/Snacks
Time 35m
Yield 24 Mini Quiches
Number Of Ingredients 9
Steps:
- Preheat oven to 200°C.
- Cut pastry into 7cm circles with a fluted cutter, press into shallow patty pans.
- Cook bacon and onion in frying pan until bacon is crisp, drain.
- Stir bacon mixture into combined pumpkin, cheese, egg, milk and nutmeg, spoon into pastry cases.
- Cut extra bacon into thin strips, roll up, place a piece on each quiche.
- Bake at 200C for 15 minutes, reduce heat to 180C, bake 10 minutes or until golden brown.
Nutrition Facts : Calories 189.4, Fat 13.3, SaturatedFat 3.5, Cholesterol 11.1, Sodium 104.3, Carbohydrate 14.7, Fiber 0.5, Sugar 0.5, Protein 3
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