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Yummy Pumpkin Cheesecake Cups

pumpkin-cheesecake-cups

Looking for a fall pumpkin dessert that doesn’t require you to struggle over a pie crust, or even turn on the oven? These easy cheesecake cups are it! One of our recent quilting retreats can back me up—they’re a great fall treat!

No-Bake Pumpkin Cheesecake Cups
Adapted from CookingClassy.com

1 sleeve of graham crackers, crushed and mixed with 2 tbsp melted butter
1 1/2 cup heavy cream, divided
8 oz cream cheese
½ cup brown sugar
½ tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
1 pinch ground cloves
1 cup canned pumpkin puree, chilled
Caramel sauce, for topping

Spoon about 2 tablespoons of the graham crumbs into 6-8 small cups (depending on the serving sizes you want). Keep the leftover crumbs for topping the cups later.

In a bowl, beat 1 cup of heavy cream until stiff peaks form. In another mixing bowl, beat the cream cheese until smooth with an electric mixer, then mix in brown sugar, vanilla, and spices and whip until the sugar has dissolved and the cream cheese is fluffy. Gently stir in the pumpkin, then fold in the whipped cream. The texture will be mousse-like. Divide into prepared cups and chill until serving.

Just before serving, whip up the last 1/2 cup heavy cream and top each cup with a nice dollop. Sprinkle some of the reserved graham crumbs on top and drizzle caramel sauce over top.

Homemade Caramel Sauce

1 cup granulated sugar
¼ cup water
¼ cup salted butter
½ cup heavy cream

In a heavy-bottomed saucepan, whisk together sugar and water and heat over medium-high heat. When the mixture starts to boil, don’t stir it and let the sugar start to caramelize, until it reaches a dark amber color. If it is browning unevenly, you can swirl it gently to mix. When it reaches a dark amber color, immediately add butter and whisk until it has melted, then remove from the heat. Pour in the cream and immediately whisk to combine. It will bubble and steam, but keep whisking until the mixture is smooth. Cool, and use to top everything! (there will be lots left after topping the pumpkin cheesecake cups, so plan to use it for topping ice cream, apple pie, and many other goodies)

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