I’ve come to decide that Christmas baking is my favorite part of the holiday season. I mean, is there anything cosier than the aroma of nutmeg and cinnamon in the air as snow falls outside, Christmas music plays in the background, and lights on the tree shine in such a way to make every ornament a true piece of art? I think not.
This was the scene last night as my husband and I, snowed in with no place to be, tried our hand at making my very favorite Christmas treat: Pumpkin cheesecake. As my husband loves to put his own stamp on things, we looked through a couple recipes, and then decided to make our own. The result? Light, fluffy pumpkin cheesecake cupcakes served over a buttery, salty pretzel crust. We were both impressed with our little cupcakes, and even better, these guys freeze like a dream. Thus, make now, enjoy later!
So without further ado, our recipe for Mini Pumpkin Cheesecakes with (melt-in-your-mouth) Butter Pretzel Crust:
Butter Pretzel Crust crust:
- 1 3/4 cups pretzel crumbs
- 3 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 stick melted salted butter
*Double to make approx. 24 cupcake-sized crusts
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press into cupcake liners. It’s okay if the crust seems a bit dry. It will set together in the oven. Set aside.
Pumpkin Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/2 cup sour cream
- 1 1/2 cups sugar
- 1 1/2 Tablespoons pumpkin pie spice
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, yogurt, sugar and the pumpkin pie spice. Add vanilla. Beat together until
well combined with electric mixer.
Spoon into cupcake liners. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Enjoy with a dollop of fresh cream and/or a spoonful of canned cranberries.:)