I love these little moist pumpkin cakes with a creamy cheesecake filling. I made them over the weekend and packed them up to freeze for Thanksgiving...not without having a few first! You'll love these!
Mini Pumpkin Cheesecakes
1 (8 oz. package) cream cheese, softened
1 large egg
1 tablespoon all purpose flour
1 cup powdered sugar
To prepare the filling, combine the cream cheese, egg, flour and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Set aside.
1 cup Libby's Pumpkin Puree
1 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 tablespoon plus 1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1 cup sugar
1/2 cup + 2 tablespoons vegetable oil
To make the cakes, preheat the oven to 350 degrees and line small muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda and blend well. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated. Fill each muffin tin about 2/3 full (about a tablespoon or so) with batter and then add about a teaspoon or so of cheesecake filling on top.
For the topping
1/4 cup sugar
2 1/2 tablespoons flour
3/4 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into pieces
To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Sprinkle each cake with with topping and bake at 350 degrees for about 12-14 minutes. Very addicting!
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how many does this recipe make? i did exactly as stated and had a lot of cream filling left over! baking them up now.ReplyDelete
I got two 24 mini muffin batches out of this recipe, using a little more batter and filling than called for. But ended up with a ton of extra topping. Yummy, but more breakfast like than dessert.ReplyDelete
Made this tonight. Turned out great! I also got two batches of 24. I had some leftover topping but not a lot. I used pumpkin that I pureed myself. If you do that I recommend straining the pumpkin through cheesecloth first otherwise it will be too runny. I will definitely make again. Thanks for the recipe!ReplyDelete
This is great! I made them in regular muffin tins and filled them to the very top to use all the filling, lol. They are very tasty! Next time I think I will do the mini muffins because they took FOREVER to cook. :)ReplyDelete
Oh, and I found several websites with ideas for using the last 1/2 or so cup of pumpkin: http://www.simplebites.net/23-ways-to-use-up-leftover-pumpkin-puree/
If you Google "1/2 cup of pumpkin puree recipes" you will find a bunch of ideas!
I have a Libby's canned pumpkin, but it's not purée. Do I need to do anything else?ReplyDelete
It's best to use the Puree in a can as the recipe calls for.Delete