Today was one of those days. In true Mag-math fashion, I calculated the amount of cream cheese incorrectly for these mini pumpkin toffee cheesecakes, but by the time I'd figured it out, the cream cheese was already creamed with the brown sugar and I had to refigure the entire recipe to make it all come out correctly. It was no big deal except that there was leftover cheesecake batter to deal with. I decided to see if I could use the extra batter to make these mini-cheesecake tarts.
They turned out beautifully and I'll keep this in mind for future cheesecake recipes because each one of these mini tarts is just enough for hubby and I for dessert. I store all my individual cheesecakes in the freezer and thaw them as needed. They take only about a half hour to thaw and are great to have on hand when company drops by, or in the event that you have a late night emergency craving for cheesecake. (Not that this has ever happened to me, of course.)
Mini Pumpkin Toffee Cheesecakes
1/2 cup gingersnap crumbs (I used the food processor)
1/2 tsp ground cinnamon
2 TBSP unsalted butter, melted
2 TBSP sugar
12 ounces of cream cheese, room temperature
1/3 cup packed light brown sugar
2 large eggs
1/2 tsp vanilla
1 cup canned pumpkin
2 tsp pumpkin pie spice
1/2 cup milk chocolate toffee bits
Preheat oven to 325 degrees
Lightly spray the wells of the miniature cheesecake pan with cooking spray.
Combine ingredients for crust, mix well, divide among the mini cheesecake pans and press into the bottom. I used a shot glass to do this. Bake crusts eight minutes, until set. Transfer to a wire rack for cooling, and lower the oven temperature to 300 degrees.
In the bowl of an electric mixer, beat together cream cheese and brown sugar until smooth. Add eggs one at a time, beating well after each addition. Add vanilla and beat well. Add the pumpkin and pumpkin pie spice and beat well until fully mixed, about 1 minute. Stir in the toffee bits. Pour the batter over the crusts, dividing it evenly among the pans.
Bake until filling is set, 20-25 minutes. Cool on wire rack, and then refrigerate at least three hours before unmolding and topping.
1/4 cup sour cream
1/4 cup marshmallow Fluff
1/4 tsp vanilla
tiny pinch of salt
Whisk topping ingredients until smooth. Dollop a rounded teaspoonful in the middle of each cheesecake. Sprinkle milk chocolate toffee bits on top if desired.