Mini Pumpkin Chocolate Chip Cheesecakes

I have a new kitchen gadget!
Mini cheesecake pan and I absolutely love it. Love at first sight. I’m not sure what took me this long to get one of these awesome pans but regardless I’m in the need of another one, because one is just not enough.

My wonderful neighbors gave me sugar pumpkins and I made delicious, to die for delicious puree, so sweet you’d think I for sure added sugar. I didn’t. I found myself snacking on bright orange puree, with a spoon. I froze about 2 quarts for later and rest I used to make these beautiful, delicious treats. Pumpkin chocolate chip cheesecakes. Enjoy.

PUMPKIN CHOCOLATE CHIP CHEESECAKES (makes 12) – STEP BY STEP VIDEO TUTORIAL

Graham Crust(low fat, if desired use melted butter instead of egg white)

1 packet of graham crackers(9 whole cookies)

2tbl old fashion oats

1tbl brown sugar

1/4tsp cinnamon

1egg whites(or us 1 1/2 tbl melted butter)

1tsp instant coffee(optional)

Preheat oven to 350F.

Spray the pan with a non stick spray, set aside.

Process crackers in a small food processor until fine, add oats, sugar, cinnamon and coffee, if using. Stir in egg whites until when pressed between fingers mixture holds together.

Press 1tbl into the prepared mini cheese cake pan. Bake for 8 minutes. Remove from the oven and let cool in the pan.

Pumpkin Filling

generous 1/2 cup pumpkin puree

1block of low fat cream cheese(8oz)

1/3 cup granulated sugar(if using store bought pumpkin, use about 1/2 cup sugar)

2tbl plain non fat Greek yogurt

1whole egg

1egg yolk

3/4tsp cinnamon

1/8tsp ground nutmeg

1/4tsp ground ginger

1tbl corn starch

1/2tsp vanilla extract

3tbl mini chocolate chips

Stir together egg, egg yolk and vanilla extract. Beat cream cheese until fluffy, then add pumpkin puree, beat well, add sugar, beat until smooth, then add yogurt, add egg mixture, gradually. Then beat in spices and corn starch. Stir in chocolate chips.

Divide batter into prepare pan. Bake 18 – 20 minutes. Let cool in the pan for at least 4 hours and up to overnight. Carefully push the round disk up to remove cooled mini cheesecakes. Store in the airtight container, in the fridge.

Can be made few days before.

Whipped Cream

1cup heavy or whipping cream

1tsp granulated gelatin

2tbl cold water

1/2 tsp vanilla extract

3 tbl powdered sugar, or use more if desired

Cinnamon for dusting

Stir gelatin with water, let bloom for 5 minutes. Microwave in 5 second increments, until melted and no more grainy. Make sure not to overheat gelatin. Stirring let cool to room temperature.

Beat cream until soft peaks are formed, gradually pour in dissolved gelatin, beating in high. Beat in sugar, vanilla. Whip only till stiff peaks are formed. Put whipped cream into a piping bag fitted with a star tip. Pipe a pretty swirl on top of each cheesecake. Dust with cinnamon. Enjoy.

These can be stored in the fridge for up to 3 days.

Tools you need

Mini Cheese Cake Pan
Star Tip
Vanilla Extract
Disposable Piping Bags
Saigon Cinnamon