What
is it
about
October
that makes
me want
to cook
everything
Pumpkin.
I do
try to
limit
myself
on how
much
pumpkin
I do use.
But these
were
delicious!
Pumpkin Cheesecake Pots
Adapted from Good Life Eats
1 cup graham cracker crumbs
1 tbsp butter, melted
8 oz. cream cheese
1/4 cup sugar
1/2 cup brown sugar
1/4 cup heavy whipping cream
1 tsp vanilla extract
14 ounces pumpkin puree
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp cloves
1/8 tsp cardamom
1/2 cup chopped candied pecans
(to make the candied pecans, just toast them in a pan with some sugar until the sugar melts and begins to harden around the pecan pieces)
1. Preheat oven to 350ยบ.1 tbsp butter, melted
8 oz. cream cheese
1/4 cup sugar
1/2 cup brown sugar
1/4 cup heavy whipping cream
1 tsp vanilla extract
14 ounces pumpkin puree
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp cloves
1/8 tsp cardamom
1/2 cup chopped candied pecans
(to make the candied pecans, just toast them in a pan with some sugar until the sugar melts and begins to harden around the pecan pieces)
2. Mix the graham crackers crumbs and melted butter until well to combined. Spread on baking sheet. Toast in the oven 3 – 5 minutes until crumbs start to brown. Cool.
3. Whip the cream cheese, sugars, cream and vanilla with a electric mixer until smooth. Add the pumpkin puree, cinnamon, allspice, cloves, and cardamom. Mix until smooth.
4. Spoon a half of the graham cracker crumbs into four clear dishes, layer on a few candied pecans then divide half of the cheesecake mixture evenly between the dishes. Repeat the process a second time.
5. Garnish with whipped cream. Refrigerate for 1 hour or until firm.
Posted 1 Year Ago: "Village"
1 comment:
Why would you want to limit yourself on the pumpkin?? You need to come visit and make me something pumpkin.
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