Good news: Iron Cupcake Madison is having its second competition on Sunday, December 5th from 4 to 6 pm, at the Washington Hotel Coffee Room! The theme is: filling! Any suggestions on flavors? People love the key lime, coconut raspberry, and strawberry lemon…. but I want to try out some new flavors 🙂
On to the pumpkin cheesecakes…
I realized that it’s almost Thanksgiving and I’ve been slacking on the pumpkin desserts. Pumpkin cheesecake was a must. Unfortunately, I didn’t have any ginger snaps (my favorite crust pairing with pumpkin) BUT I did have some Gluten Free Mi-Dell Arrowroot Cookies that I could use for the crust.
1 cup crushed GF Mi-Dell Arrowroot cookies (I used about 3/4 of the bag and used my coffee grinder to crush ’em)
3 tablespoons butter, melted
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1 (8 oz) package cream cheese, softened
1/2 cup canned pumpkin
1 egg plus 1 egg white
1/4 cup packed brown sugar
2 tablespoons maple syrup
1 teaspoon pumpkin spice
Preheat the oven to 375 degrees and put the mini cupcake liners into your mini cupcake pan.
For the crust: Mix together the crumbled cookies, brown sugar, and cinnamon. Stir in the butter until it is combined. Spoon about a teaspoon into each mini cupcake liner and press it down firmly. It should be enough to make a crust at the bottom (whatever thickness you’d like). Set it aside.
For the cheesecake: Beat together the cream cheese, egg (and egg white), brown sugar, pumpkin, syrup, and pumpkin spice. Scrape down the bowl and beat again.
Spoon the cheesecake filling into the cupcake liners, a little below the edge of the liner. Bake for about 14 minutes.
Remove from the oven and cool for about 25 minutes before moving them to the iron rack to cool completely. Transfer these bad boys to the fridge and serve when they are chilled.
Optional: When you take the cheesecakes out of the oven, you can put a chocolate baking chip on the top. They will melt and add a delicious chocolate kick to your cheesecake 🙂