Cinnamon Mini-Cheesecakes With Pumpkin Pie Frosting
So the trend around the blogosphere this fall seems to be pumpkin pie…frosting!
Yep, that’s right. You literally take a perfect pumpkin pie and pipe it onto your cake of choice. Brilliant? I decided I would have to give it a try to find out.
I had been wanting to try a cinnamon cheesecake recipe for awhile, so this seemed like the perfect pairing. Mixed up a batch of cute little mini cheesecakes, complete with my favorite gingersnap crust, and then made a crustless pumpkin pie to serve as the icing on top.
I have to admit…I had to give myself a pep talk before plunging a spoon into the middle of a perfectly gorgeous pumpkin pie to scoop it into a not-so-gorgeous piping bag. But sure enough, the end result was quite cute and ridiculously delicious. I’m a big fan of all things pumpkin and cinnamon, so this was a definite winner in my book. I will warn you that it takes a little extra time to make both the cheesecake and pumpkin pie recipes, but well worth it.
Cheers to blogosphere fads!
Cinnamon Mini-Cheesecakes with Pumpkin Pie Frosting
- 1 cup gingersnap cookie (or graham cracker) crumbs
- 1/4 cup (half stick) unsalted butter; melted
- pinch of salt
- 2 bars of cream cheese (8 oz each), room temperature
- 1/2 cup plus 2 Tbsp. granulated sugar
- 2 large eggs, room temperature
- 1/3 cup heavy cream
- 1/2 Tbsp. pure vanilla extract
- 1 Tbsp. ground cinnamon
- 1 (15 ounce) can pumpkin puree
- 3/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1 1/2 tsp. pumpkin pie spice
- 2 eggs
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
To Make Gingersnap Crust:
Prepare 12 baking cups with paper liners, or grease with cooking spray. In a separate bowl, whisk together the three crust ingredients until well blended. Scoop 1 packed tablespoon of crust into each baking cup, and press down to pack firm. Bake for 10 minutes at 350 degrees, then remove and set aside.
To Make Cinnamon Cheesecakes:
Preheat oven to 325 degrees F. Begin to boil a large kettle or pot of water for the water bath.
In the bowl of your stand mixer fitted with a paddle attachment, combine the cream cheese and sugar, then mix on medium-speed until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla and cinnamon, and mix until smooth. Do not overmix. Pour batter into each crust-prepared baking cup until 3/4 full.
Once your kettle or pot of water is boiling, carefully place a large baking dish on the lower rack of your oven and pull the rack out a few inches towards you, and then pour the water into it. (Or use your best judgment on how to do this without burning yourself. I just heat the water in a kettle, which is very easy to pour into the pan.) This will create a water bath that will give off lots of steam while the cheesecake bakes.
Then place the cheesecake pan in the oven, and bake for about 25 minutes, or until the edges appear to be set and the center still has a slight jiggle to it. Turn off the oven and open the oven door slightly for 5 minutes. Then remove the pan and place on a cooling rack until completely cooled. Top with pumpkin pie frosting.
To Make Pumpkin Pie Frosting:
Preheat oven to 425 degrees. In a mixing bowl, whisk together all ingredients until well blended. Pour into a greased 9-inch pie pan and bake for 30-40 minutes, or until a toothpick inserted into the center of the pie comes out clean. Remove and let cool, then refrigerate.
When ready to "frost" the cheesecakes, remove the pumpkin pie and spoon the filling into a piping bag. Use as you would regular frosting.
To make most quickly, first cook the pumpkin pie, then the gingersnap crust, then the cheesecakes.
Basic cheesecake recipe adapted from My Baking Addiction.