A great little treat for the season.
MINI PUMPKIN CHEESECAKES with GINGER SNAP CRUST
Serves: 3 Dozen | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: 6 Hours
INGREDIENTS:
Served up this year at the JES Halloween Party.
For the Cookies (Crust):
• 2 cups all-purpose flour
• 2 teaspoons ginger
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/4 cup shortening
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1/4 cup molasses
• Additional sugar for rolling
For the Filling:
• 1 1/3 cups sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (15-ounce) can pumpkin puree
• 1 1/2 lbs. (3 8-ounce packages) cream cheese, softened
• 1 tablespoon vanilla
• 1 tablespoon lemon juice
• 5 eggs, at room temperature
• 1 cup heavy cream
PROCEDURE:
To make the cookies:
• In a large bowl, combine the flour, ginger, cinnamon, baking soda, and salt; set aside.
• In the bowl of a standing mixer, cream the butter and shortening together until fluffy, then beat in both sugars until combined.
• Add the egg, then stir in the molasses until combined.
• Sprinkle half of the flour mixture over the butter mixture and beat until just combined.
• Sprinkle in the remaining flour mixture and beat until thoroughly combined.
• Cover and chill for 30 minutes.
• Preheat oven to 375 degrees and line a baking sheet with parchment paper.
• Roll small amounts of cookie dough into balls that are 1/2-inch in diameter.
• Roll each ball in sugar to coat, then place on prepared baking sheet, about 1 1/2-inches apart. Bake for 10 minutes, until cookies are deep golden brown. Allow to cool completely before second bake.
• Reduce oven temperature to 325 degrees.
• Spray a standard muffin pan with nonstick cooking spray and place one cooled cookie in each muffin cup. Bake for another 10 minutes, then allow to cool, in the pan, completely before filling.
To Make the Filling:
• In a small bowl, combine the sugar, all of the spices, and the salt; set side.
• In a large bowl, or the bowl of a standing mixer, beat the cream cheese until smooth.
• Sprinkle about 1/3 of the sugar mixture over the cream cheese and mix until just incorporated.
• Repeat with the remaining 2/3 of the sugar, adding it in 2 additions.
• Scrape the beater and bowl, then add the pumpkin, vanilla, and lemon juice.
• Beat until incorporated, then scrape the bowl.
• Add 3 of the eggs, beating until just combined, then scraping the bowl before adding the 2 remaining eggs.
• Stir in the heavy cream until combined.
• Place 2 tablespoons of filling in each muffin cup. Bake (at 325 degrees) for 35-40 minutes, until the centers are set, but still jiggle slightly (internal temperature should be around 150 degrees).
• Run a paring knife gently around the edge of each cheesecake.
• Cool the cheesecakes, in the pan, to room temperature, then chill for 3-4 hours before removing from the pan and serving.
Enjoy,
Chef Phil