Once upon a time Stephanie had a craving for Mini Pumpkin Cheesecakes! I rushed over as fast as a Julie can rush (which means I was about 30 min late) to help make the craving a reality. We mixed and stirred and whipped up a frenzy of deliciousness. We "accidentally" dipped our fingers into the batter several times to taste and make sure all was tasting magical. It was.
While the magic of Pumpkin Cheesecake baking was happening in the oven Steph and Julie had a fantastical idea!
What if we dared to make a caramel pecan sauce and were brave enough to drizzle it on top of our mini cheesecakes... would the magic pumpkin police arrest us for fear people would begin slaughtering every pumpkin in sight to make their own mini cheesecakes?! We dreamed the dream and once that started we could not be stopped. Throwing caution to the wind we drizzled and drizzled until we could drizzle no more.
My friends, we created perfection!
And then stuffed our faces while watching an uplifting Sunday Drama;)
Mini Pumpkin Cheesecakes
2 8oz pkgs cream cheese (use Philadelphia its the best!)
3/4 C sugar
2 eggs
1/2 C pumpkin puree
1tsp vanilla
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
Use aluminum foil baking cups and drop a vanilla wafer or ginger snap cookie into the bottom of each cup. Fill 2/3 full of batter and bake at 350 for 20 min.
Caramel Pecan "magic" Sauce
1/2 C dark brown sugar
1/2 C light corn syrup
2 Tbl Butter
1/8 tsp salt
3/4 C toasted pecans
1/4 C whipping cream
1tsp vanilla
Serve over Mini Pumpkin Cheesecakes
Those look AMAZING! Oh my goodness. Save some for me.
ReplyDeleteThose look really good. Such talent. Good job.
ReplyDeleteYou should have Stephie in all your cooking posts. She makes cooking look like too much fun. Mini pumpkin cheesecakes look YUM--especially with the caramel pecan magic sauce.
ReplyDelete