Friday, October 15, 2010

Baby Pumpkin Spice Cheesecakes


I am still unsure if mini-cheesecakes count as cupcakes, but whatever these are, they were scrumptious.  I made them for the fall party we had a couple of weeks ago.  What's nice about these "chuppies" (cheesecake + cuppy - just go with it) is that they are covered with marshmallow fluff, which covers up the inevitable sinking that occurs in the center of the cheesecake.  If you make this, making half of the recipe.  I tossed out a bunch of the batter because I knew that I couldn't get rid of the dozens of cheesecakes that it made.  I stopped at 2 or 3 dozen.  You will need to plan ahead as the cheesecakes need to be refrigerated overnight.  Use a gingersnap cookie for the crust - tasty and simple!

Baby Pumpkin Spice Cheesecakes - Adapted from Gourmet - Makes more than 3 dozen

  • 32 ounces cream cheese
  • 2 cups sugar
  • 15 ounces pumpkin
  • 5 large eggs
  • 3 tablespoons all-purpose flour
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 2 tablespoons vanilla
  • Gingersnap cookies
  1. Preheat oven to 350 degrees F.  Line cupcake tins with paper liner.  Add one gingersnap cookie to each liner.
  2. Beat cream cheese and sugar in a large bowl until well mixed and nice and fluffy.  This should take a couple of minutes
  3. Add the pumpkin and mix well.
  4. While on low speed, add the eggs at a time.
  5. In a separate bowl, add the flour, spices, and salt.  Mix together with a wire whisk.
  6. Slowly add the dry ingredients to the cheese-pumpkin mixture until just combined.
  7. Add the vanilla.
  8. Scoop the batter into the paper liners until 2/3 full.  Bake for about 20-22 minutes, or until the top of the cheesecake is set and the edges just start to crack.  Allow the cheesecakes to cool in the pans for 5 minutes and then transfer to a wire rack to cool completely.  Refrigerate the cheesecakes overnight.


For the topping, scoop some marshmallow fluff into a plastic pastry bag and heat in the microwave for about 25 seconds, or until it becomes a little warm (be careful - the bag will be hot when you take it out of the microwave!).  Snip the bottom of the bag off and then squeeze a nice circle of marshmallow deliciousness on top of each cupcake.


For a little added cuteness, Erin and I rolled out some fondant and cut out shapes using the Wilton Leaves and Acorns cookie cutter set.  Just roll a couple of colors together and don't knead them together too much to get a marbled look like on some of the cutouts.

I just love making (and eating!) pumpkin-flavored treats :)


  1. do you have a volume measurement for 15 oz of pumpkin?

  2. Hi Katie - I don't have a volume measurement, but pumpkin frequently is sold in 15 ounce cans.

  3. Yum! These look really good. I love cheesecake. They are so cute too.

  4. Yay! I'm absolutely in love with your Blog! It's incredible how cute your Posts are.
    I have just made such a great discovery. ;)
    Gorgeous header.
    I would be if you take a look at my Blog and I'd feel so honoured if you want to follow me.
    Lovely regards,

    xx, Jana from petit fournil de paris. :)

  5. These make me hungry just looking at them! Looks Great!



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