Well it sure has been awhile since I wrote.
I have been on a fall cooking frenzy! Using as many fall ingredients as I can get my hands on. Pumpkin, Squash, apples, caramel … all of it with a glass of red wine.
Last weekend I set out to make a hand held Halloween treat. You can see below what transpired. Mini pumpkin cheesecakes with an Oreo cookie crust. They were delicious! I sent them with Ccelli over to UE Studios to finish because I no longer trusted myself with them in the house.
I promise more is to come! Here is the recipe for the pumpkin cheesecakes courtesy of TastyKitchen.com:
Ingredients
12 whole Halloween Oreos
8 ounces, weight Cream Cheese, softened
½ cups Granulated Sugar
½ teaspoons Vanilla Extract
½ cups Pureed Pumpkin
1 whole Egg
¼ teaspoons Cinnamon
? teaspoons Nutmeg
2 Tablespoons All-purpose Flour
1 pinch Salt
½ cups Semi-sweet Chocolate Chips, Optional
Preparation Instructions
Preheat oven to 325 degrees (F). Line 12 muffin tins with paper liners. Place 1 Oreo in the bottom of each muffin tin. Set aside.
In large bowl, whip cream cheese and sugar together until smooth. Stir in vanilla, pumpkin, egg, cinnamon, nutmeg, flour and salt until combined. Scrape sides of bowl and whip mixture until completely smooth. Spoon mixture evenly over Oreos. Bake 20-25 minutes or until cheesecakes have set. Remove from oven to cool.
Once cheesecakes are cool enough to handle, remove from muffin tin. Remove paper wrappers. Microwave chocolate chips until smooth and completely melted. Spoon chocolate into a piping bag with a small round tip. Pipe melted chocolate in concentric circles on top of cheesecakes. Drag the end of a toothpick through the chocolate to create a spider’s web look, starting in the center and dragging outward. Repeat with remaining cheesecakes. Refrigerate until ready to serve.
