Mini Pumpkin Cheesecakes with Brown Sugar Whipped Cream

The big question of fall desserts is “Do you prefer apple or pumpkin?”  I can never decide.  Luckily, with most desserts you can do a version of each.  Not too long ago, I made Mini Apple Pie Cheesecakes by Baked by Rachel.  I was finally able to make the alternate, Mini Pumpkin Cheesecakes.  I took components of three different mini cheesecake recipes to make them.

I made the crust and started putting the cheesecake in the cavities.  Everything was going great.

IMG_4974

IMG_4976

And as I filled the last one, I saw the egg sitting on the counter.  Ugh, I was so mad.  It was definitely too late to go back and try to add it to the filling so I put them in the oven and hoped for the best.

The cheesecakes did come out a little funny looking.  They kind of sunk rather than dome up a little.

IMG_4981

Despite how they look, they still taste great!  And the brown sugar whipped cream?  It not only covers the funny looking part, but it is delicious!

IMG_4987For the graham cracker crust recipe, click here.

For the pumpkin cheesecake recipe, click here.

For the brown sugar whipped cream recipe, click here.

IMG_4988These make a great dessert to bring to a get together after that big Thanksgiving meal.  You get the pumpkin fix without having to worry about slicing up a pie and getting plates and forks dirty.  Just grab and go!

And what do you prefer?  Apple or pumpkin??

 

Pumpkin Pie Lasagna

Finally!  A new post.  Since going back to work from maternity leave almost a month ago, I have hardly had time to bake, never mind blog about it.  And as I write this post at 6:00 am, I am enjoying a rare quiet moment with a cup of coffee.  The baby slept through the night for the first time and is still sleeping.  Yay!  And my husband and son are still sleeping.

So it is November.  Already!  And I feel like I woke up on November 1st and Christmas was in my face.

Don’t get me wrong, I absolutely love Christmas.  Maybe borderline obsessed with it.  But I am not ready just yet.  I mean, I have so much more apple and pumpkin baking to do!  And we are hosting Thanksgiving so I need to focus on that first.

Pumpkin Pie Lasagna from Beyond Frosting has been on my fall baking list for quite a while.  I had my friend Leslie and her husband and baby over for dinner and thought it would be the perfect time to make it.  As I am trying to cut down on my dessert intake (so hard when you love to bake by the way…and Halloween was 3 days ago!), I didn’t want this all for just Matt and I.

 This is all about layers of deliciousness.  I made mine in a 9 inch springform pan.  The original recipe is made in this and I loved how it looked!  I wanted to recreate it.  The recipe makes suggestions of how to make it in a regular dish if you decide to do that instead.

First you start with the layer of graham crackers.  The recipe suggests making a double layer of this and it is a good idea to do.  It helps to make a sturdy “crust.”

IMG_4884Then you spread the creamy pumpkin filling over the graham crackers.

IMG_4885Sprinkle with mini chocolate chips.

IMG_4886Spread a thin layer of cool whip.

IMG_4888Repeat two more times.  (You don’t need to double up the graham cracker layers for the next two).

IMG_4890

IMG_4891It’s always nerve racking for me when I take the ring off a springform pan.  I have images of my dessert collapsing.

IMG_4903But it didn’t!  I love seeing all of the layers!  It’s dorky but I think it looks pretty…

IMG_4908And a slice of it looks just as great.

IMG_4909This “lasagna” is like an icebox cake, which is my new favorite thing to make.  It’s no-bake, quick and easy.  And you can easily change up flavors depending on the season or holiday.  Beyond Frosting has an Apple Pie Lasagna that I am dying to try.

Remember at the beginning of this post when I said I had a quiet moment to myself so I started this post?  That lasted about ten minutes.  I am wrapping it up a day later at 5:00 pm.  But I got it done!

Mini Apple Pie Cheesecakes

You know those awesome coupons you get for your birthday? I love them. It’s a great opportunity to buy something you don’t need but want, without the guilt. I recently got a mini cheesecake pan with one of those.

mini cheesecake pan

I finally came across a recipe to use it.

Mini Apple Pie Cheesecakes by Baked by Rachel. Dangerous. And you will soon see why.

First, you make a simple graham cracker crust and fill each cavity.

IMG_4592

Fill it with the cheesecake filling.

IMG_4593Top it off with the “apple pie.”

IMG_4596They are not even baked at this point and they look delicious!  Nothing smells or tastes more perfect than apples combined with brown sugar.  Perfect combination for fall and into winter.

IMG_4597After they are baked, they puff up a little bit.

IMG_4600

IMG_4602Once they cool, they go back down a bit.

And what is cheesecake and/or apple pie without some fresh whipped cream on top?!  The original recipe calls for a Brown Sugar Whipped Cream but when it came time to make it I was exhausted.  I used a whipped cream that I had already made for something else.  I bet the brown sugar one tastes amazing though!

IMG_4603

And why are these cheesecakes dangerous?  Just look at them!  Not only are they super cute, but you can eat one in two bites.

IMG_4608My advise is to use a fork.  It will make it seem like you have more if you take bites directly from it.

IMG_4610And then hopefully not eat more than two at a time.

These cheesecakes are perfect to bring to a party.  Thanksgiving perhaps???  Don’t forget to get the recipe by clicking on the link at the top of this post!

PS-if you don’t have a mini cheesecake pan, I am sure using a mini cupcake pan with liners would work just fine.