Like Sunday's looming storm cloud, the cheesecakes hang over me. The last cheesecake (Chocolate, Caramel and Hazelnut Cheesecake) was not a complete car crash and we all managed to eat it. No-one spat it out or had food poisening, but I still wasn't satisfied that this was a worthy Hummingbird Cheesecake. And here we are again with another cheesecake recipe Halloween Stylee
As with the Grasshopper Pies, I decided to make these in loose bottom tartlet tins in individual portions, rather than one large cheesecake. There just isn't enough of us in the house to justify a large cheesecake, especially when I do not favour the cheesecake and a full-sized cheesecake requires 3 and a half packs of cream cheese.
The cheese part of the cheesecake is very simple and like the Pumpkin Whoopie Pies the pumpkin is married with cinnamon and a basic cream cheese recipe. To make your very own Pumpkin Cheesecakes with the Beanie twist, see the recipe below.
Beanie's Mini Pumpkin CheesecakesBased on recipe from Hummingbird Bakery: Cake Days. Makes three or four mini cheesecakes.
Ingredients2 Chocolate Digestives
35g approx. of peacans
30g melted unsalted butter
230g Cream Cheese
40g Caster Sugar
½ tsp cinnamon1 egg
80g White Chocolate (to decorate)
BaseBlend chocolate digestive biscuits and pecans in a blend or finely chop -OR-
Mix with melted butter until incorporated.
Divide between tarlet tins and press in to base. Refridgerate for 20+ minutes.
FillingMix cream cheese cinnamon and caster sugar, scraping down the sides with a spatula where neccessary.
Add egg and mix until JUST incorporated.
Pour mix over the chilled bases.
BakingFill a grill oven tray with boiling water and rest your cheesecakes on the grid, suspended on top of a pool of water. This creates steam in the oven to help prevent cracking. Or wrap your cheesecakes in foil and put them straight in a bath of boiling water.
Each oven varies, but bake your cheesecakes for around 13 minutes at 170 degrees celcius. You want the cheesecakes to be lightly golden with a small wobble in the centre.
Finishing FlourishesI drizzled some white chocolate over my cheesecakes, but you could also decorate with a pinch of cinnamon, chocolate curls or sprinkles.
Once at room temperature place your cheesecakes in the fridge for 4+ hours or preferably overnight.