Have I told you how much I love being a Good Cook Kitchen Expert? Well, if I haven’t I do! This time I was armed with some fantastic bakeware and a pumpkin scoop. The challenge was to create something pumpkin. Personally I’m a huge fan of pumpkin soup and make a few different varieties. I am NOT a fan of pumpkin pie, but I love cheesecake. On Thanksgiving when all the food is hearty and good a huge heavy dessert can be a bit much. I created a mini pumpkin cheesecake recipe that’s just the right size. Leftovers can easily be frozen so there is no waste, but trust me these will go fast!
I was sent a Pumpkin Scoop from Sweet Creations by Good Cook. The scoop, available at Walmart makes it easy for you to use a fresh pumpkin. It’s a 2 in one tool. The cutting tool is tucked away inside the handle. Just pull it out, cut, and scoop – easy! It’s very sturdy and durable. Honestly, I wish I would have had this during the pumpkin carving last month. Free stencils are available for carving on the packaging by scanning the QR code. Awesome!
I also used the 6 cup, non-stick muffin pan from Good Cook bakeware collection to bake my cakes. The cakes all cooked perfectly and evenly. The pan was also a breeze to clean. I was happy that I just ordered the cupcake carrier with more baking pans.
Mini Pumpkin Cheesecakes:
- 2 pkgs (8 ounces) cream cheese, softened
- ½ cup sugar
- ½ teaspoon vanilla extract
- 2 eggs
- ½ cup pumpkin puree
- ½ teaspoon ground cinnamon
- ½ teaspoon apple pie spice
- 12 Ginger Snaps
- 16 baking caramels
- 1 Tablespoon of water
- 1 teaspoon vanilla extract
- ¼ cup chopped pecans (Optional)
- Preheat oven to 350 degrees
- Blend cream cheese, sugar, vanilla, eggs and spices until smooth.
- In another bowl blend the pumpkin with ½ of the cream cheese mixture.
- Place paper liners in pan, in the bottom of each liner add a Ginger Snap
- Evenly distribute a layer of pumpkin mixture, then a layer of plain, then a layer of pumpkin and so forth until cups are filled to the top.
- Bake for 20 minutes or until centers have set.
- Allow to fully cool. Refrigerate for 2 hours or better overnight.
- Melt caramels in water. Remove from heat and add Vanilla.
- Drizzle on cheesecakes and top with pecans if you like.
*Disclosure: I receive products from Good Cook in exchange for reviews/creating my own recipes. All thoughts are my own.*