However, for Thanksgiving, I wanted to make something I could eat with my favorite ingredient (pumpkin!), so I experimented today since it was a snow-day in Seattle. (Certainly NOT as exciting as my from-scratch pumpkin pie experiment from last year, but whatever). These little guys are great for gfers and non-gfers alike.
Gluten Free Mini Pumpkin Cheesecakes
Before prepping: preheat oven to 350F. Make sure cream cheese has been softened (leave out on counter for 4+ hours before baking) before getting started.
Load a muffin tin with wrappers and place one mini gluten free ginger cookie (Mi-Del brand from Fred Meyer is delicious!) or vanilla wafer flat side down in the wrapper.
Filling:
- 1.5 (8-ounce) packages cream cheese, at room temperature
- 1 cup pureed pumpkin
- 2 eggs
- 1/8 cup sour cream (1 big spoonful)
- 3/4 cup sugar (1/2 white, 1/2 brown)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
First whip cream cheese until fluffy and smooth and then add rest of ingredients and beat for another few minutes. If not yet smooth and fluffy, transfer to a blender and blend out the lumps (works very well, actually). Pour batter into muffin tins (almost full – it won’t rise). Bake for 25-27 minutes at 350F.
Topping (optional):
- 1 cup sour cream
- 1/4 cup white sugar
- Splash of vanilla
Beat ingredients together (I used a wire whisk on my kitchenaid and it worked nicely). If desired, pull out cupcakes 5 min early, spread on a thin layer of topping and put back in oven for the remaining 5 minutes. Cool, then let set up in fridge overnight. I sprinkled a light dusting of cinnamon on the top of each mini-cheesecake as they were cooling.
Makes 14 large mini-cheesecakes. Enjoy!
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