Starting in November, it is always buzz, buzz about Thanksgiving.
But do you know what Thanksgiving means?
I look forward to Thanksgiving every year for the kitchen aromas,
spices, and PUMPKIN PIE.
But since I am not a pie maker....
I can't make a pie crust to save my life.
So I let someone else make it and I just dive in with two forks.
Now these little pumpkin cheesecake in gingerbread cups....
Yes, I can do these.
I had a little help from Betty with this one.
But that little bit of help made these so easy to make.
These disappeared so fast....
You have got to try, and one went to school.....
You have got to try, and one went to the neighbors.....
You have got try, and one went to work.....
You know how it goes, right?
I used Betty's cookie dough and pressed it into a muffin pan to form a cup.
About a golf ball size.
Then I poured in the pumpkin cheesecake filling.
I made sure everything was below the edge of the muffin cup.
Pumpkin Cheesecake Filling
4 oz. cream cheese, soft
1 tsp. pumpkin pie spice
7 oz. sweetened condensed milk
7 oz. pumpkin puree
Chopped walnuts to place on top before baking
Heat oven to 375 degrees F.
Mix cookie dough according to package directions. Divide and press into muffin cups.
Mix all the cheesecake ingredients in a mixer until smooth. Pour into gingerbread cups.
Bake 15-20 minutes, or until cheesecake is set in the center.
Let the cups cool completely. Top with whipped cream.
Store the leftovers (if there are any) in the refrigerator.
This recipe is linked to:
Foodie Friends Friday
Weekend Potluck ~ The Better Baker
Farm Girl Friday Blog Fest