Mini pumpkin cheesecakes
Description
Recipe for mini cheesecakes with a filling made of pumpkin puree, cinnamon, ginger, cloves, nutmeg, and cream cheese. These delightful little cakes have a wonderful spicy aroma.
Instructions
- 1
Step 1
1. In a large bowl, mix together flour, ginger, cinnamon, baking soda, and salt; set aside. In another large bowl, beat the butter with a mixer. Then add both types of sugar and beat until combined. Add the egg and molasses, and mix well. Add half of the flour mixture and beat. Add the remaining flour and beat until smooth. Cover the dough with a lid and refrigerate for 30 minutes. Preheat the oven to 190°C and line a baking sheet with parchment paper. Shape the dough into small balls, about 1 cm in diameter. Roll each ball in sugar and place them on the prepared baking sheet, spaced about 3 cm apart. Bake for 10 minutes, until golden brown. Let cool completely.
- 2
Step 2
2. Reduce the oven temperature to 160 degrees. Spray the muffin pan with oil and place the cooled pastries into the pan. Bake for another 10 minutes, then let cool.
- 3
Step 3
3. Prepare the filling. In a small bowl, mix together sugar, all spices, and salt. In a large bowl, beat the cream cheese. Add about 1/3 of the sugar mixture and mix well. Repeat with the remaining 2/3 of sugar, adding it in two batches. Add pumpkin puree, vanilla, and lemon juice, then beat again. Add 3 eggs and beat, then add the remaining 2 eggs. Mix in the cream. Spoon 2 tablespoons of filling onto each cupcake liner. Bake at 160°C (320°F) for 35–40 minutes. Cool the cupcakes to room temperature in the pan, then remove from the pan and chill for 3–4 hours before serving. Decorate as desired.