Years ago, my family ditched pumpkin pie in favor of pumpkin cheesecake. Mini Pumpkin Cheesecakes offer that creamy autumn sweetness in a cute, individual package.
As I divulged when sharing this Pumpkin Pecan Pie recipe, regular Libby's pumpkin pie just doesn't do it for me.
I want to like it, but it just seems…bland. Give me Sweet Potato Pie any day!
Fortunately, my family agrees which is why we long ago saw the light and switched to the most decadent pumpkin cheesecake (the original recipe is from Southern Living).
I adore that cheesecake but it is…a lot.
A lot to make. A lot to eat. And a lot to digest, especially if you've just finished an enormous meal.
Thus enter mini pumpkin cheesecakes!
Not only are these cuties a BREEZE to make compared to classic pumpkin cheesecake (they don't need a water bath or hours of baking and careful cooling), the lighter ingredient list and built-in portion control are qualities I appreciate more and more as this season of delicious excess goes on.
5 Star Review
“I tried this recipe, it was outstanding. All the ingredients mentioned tasted like charm."
— Michelle —
How to Make Mini Pumpkin Cheesecakes
While these mini pumpkin cheesecakes are healthy compared to our Thanksgiving original, they are still satisfyingly rich and creamy (this IS the holidays after all!).
I also kept one of my favorite qualities of Mom's cheesecake—the gingersnap crust.
Its spiciness enhances and the pumpkin and baking spices. I bet it will be your favorite pumpkin crust from now on too!
In the name of ease, we're skipping crushing cookies and painstakingly lining the muffin cups.
Instead, just pop a store-bought gingersnap cookie into the bottom of each muffin liner, then add the pumpkin filling on top.
The Ingredients
Gingersnap Cookies. A simple and scrumptious gingersnap cookie acts like a crust for these mini cheesecakes. The flavor pairs wonderfully with the pumpkin too.
Pumpkin. This recipe uses just the right amount of pumpkin. You can taste the pumpkin, but it doesn’t overpower the cheesecake.
Cream Cheese. Puts the cheese in cheesecake. It’s rich, creamy, and decadent. I use low fat to keep things on the lighter side.
Sugar. For the perfect amount of sweetness.
Eggs. A key ingredient for the ideal pumpkin cheesecake texture.
Greek Yogurt. I love using Greek yogurt as a healthy swap for sour cream. It’s protein-packed and provides the same tangy flavor and creaminess.
Spices. Pumpkin pie spice and cinnamon perfectly complement the pumpkin and gingersnap cookie.
Vanilla. Elevates the other flavors and adds delicious coziness.
Orange Zest. Bright and citrusy.
The Directions
Place gingersnaps in paper liners in a muffin tin.
Beat the cream cheese until fluffy. Add the sugar. Slowly beat in the eggs.
Add the remaining cheesecake ingredients.
Transfer the batter to the wells of a muffin tin. Bake the mini cheesecakes at 375 degrees F for 18 to 20 minutes.
Let cool completely, then transfer to the refrigerator to chill.
Top each cheesecake with whipped cream, pecans, and crushed gingersnaps. DIG IN!
Storage Tips
To Store. Refrigerate cheesecakes in an airtight storage container for up to 1 week.
To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
Meal Prep Tip
Up to 1 day in advance, prepare the pumpkin cheesecake batter. Cover and store it in the refrigerator until you’re ready to finish the recipe.
24gingersnap cookiesplus additional crushed for garnish
20ouncesreduced fat cream cheese
1cupgranulated sugar
3large eggsat room temperature
3/4cuppumpkin pureeNOT pumpkin pie filling; I recommend Libby's or Trader Joe's, which are on the thicker side
3/4cupplain whole milk Greek yogurt
2 ½teaspoonspumpkin pie spice
1/4teaspoonground cinnamon
1teaspoonpure vanilla extract
1/4teaspoonkosher salt
1/4teaspoonorange zest
Chopped toasted pecansfor serving
Instructions
Place racks in the upper and lower thirds of your oven and preheat to 375 degrees F. Line two standard-sized 12-cup muffin tins with paper liners and place 1 gingersnap in the bottom of each.
In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat the cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape down the bowl, then beat in the sugar for 1 to 2 minutes more, until the mixture looks smooth and shiny.
Scrape down the bowl, then beat in the eggs, 1 at a time, being sure to fully incorporate between each. Scrape down the bowl again as needed.
Beat in the pumpkin, Greek yogurt, pumpkin pie spice, cinnamon, vanilla, salt, and orange zest, stopping to scrape down the bowl as needed.
With an ice cream or cookie scoop or a small ladle, fill each muffin cup nearly to the top with batter, dividing it evenly between the 24 cups (the cheesecakes will settle as they cool).
Bake the mini cheesecakes for 18 to 20 minutes, rotating the pans 180 degrees and switching their positions on the upper/lower racks halfway through. When the pan is wiggled, they should move slightly in the very center (like Jello, not like a wave). The edges of the cheesecakes should appear dry and set and not move when you wiggle the pan.
Place the pans on a wire rack and let cheesecakes cool in the pan for at least 1 hour. Gently transfer them to a plate or storage container. Refrigerate for 4 hours (uncovered) or overnight (covered) to set.
When ready to serve, top each cheesecake with whipped cream, pecans, and a sprinkle of crushed gingersnaps.
Notes
TO STORE: Refrigerate cheesecakes in an airtight storage container for up to 1 week.
TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
This Thanksgiving, sink your spoon deep into a bowl ofhomemade Cranberry Orange Sauce. It’s tart, sweet, subtly spiced, and the EASIEST Thanksgiving side.
Do not, I repeat, do not buy canned cranberry sauce or cranberry jelly.
I’m saying this because I care.
The holiday meal you spend hours preparing deserves the real deal.
5 Star Review
“This sauce couldn't be easier to make. I don't think I will ever go back to the slab of canned sauce everyone else sticks on the table. Tangy, tart, but semi-sweet."
— Kathleen —
This Thanksgiving, I’m on a mission to eradicate canned cranberry sauce and demonstrate to all that homemade cranberry orange sauce is:
Easy. Simply dump all the ingredients into a saucepan, stir, and BOOM. Bright, blissful cranberry sauce that's the perfect tart bite against juicy turkey, Glazed Sweet Potatoes, and Balsamic Brussels Sprouts.
Healthy. Made without preservatives and naturally sweetened with honey.
Extra delicious. With notes of orange, cinnamon, and floral honey, this recipe elevates everyday cranberry sauce beyond expectations.
How to Make Cranberry Orange Sauce
Tart, yet sweet and fresh cranberries are accented by hints of orange, warm spices, and naturally sweet honey to create the BEST cranberry orange sauce for turkey.
The Ingredients
Fresh Cranberries. Ditch the can and head to your produce department for a bag of fresh whole cranberries. You also can often find them frozen.
Orange Juice+ Zest. For a fresh, festive pop that brightens and sweetens the cranberry sauce.
Honey. Save the granulated sugar for Pecan Pie Cobbler and instead grab a bottle of honey. I love the subtle floral flavor it lends the sauce.
Dietary Note
For a vegan cranberry orange sauce that’s still sugar free, omit the honey and sweeten with maple syrup. The overall flavor profile will be different but it will still be a delicious, naturally sweetened cranberry sauce alternative.
Cinnamon + Cloves. Add warmth and subtle spice.
Salt. Balances all the flavors in this homemade cranberry orange sauce recipe.
The Directions
Bring all ingredients to a simmer over medium heat.
Cook, stirring often, until the cranberries break down and the sauce thickens. Remove, let cool, serve. ENJOY!
TIP!
For the best cranberry orange sauce ever, follow these tips:
Sweeten to Taste. Some like it tart, others like it sweet. Add an additional 1 to 2 tablespoons of honey to the sauce, if desired (be careful when you taste—the sauce is hot!).
Perfect Consistency. If sauce becomes too thick, add a little extra water to thin the sauce until the desired consistency is reached.
Storage Tips
To Store. Store cranberry orange sauce in an airtight container for 1-2 weeks in the refrigerator.
To Freeze. Homemade cranberry orange sauce may be kept in the freezer for up to 6 months. Defrost overnight in the fridge before serving.
To Reheat. Warm in the microwave or on the stovetop to the desired temperature. You may also serve leftover cranberry sauce at room temperature or chilled from the refrigerator.
Meal Prep Tip
Knock one thing off your Thanksgiving to-do list. Cranberry orange sauce can be prepared ahead of time and then chilled in the fridge or frozen until ready to serve.
Serving Bowl. Because even cranberries deserved to get dressed up for the holidays.
The Best Saucepan
This highly reputable All Clad 3-quart saucepan is made from materials designed for rapid, even heat distribution. Works well on gas, electric, and induction cooktops.
Let this be the year of homemade cranberry orange sauce.
Instead of the "plop" of the canned stuff, you'll hear only a spoon clinking against the bottom of an empty serving bowl.
That's beautiful Turkey Day music, my friends. I'm glad we had this talk.
Frequently Asked Questions
What Can I Add to Cranberry Sauce?
Don’t be afraid to jazz up your cranberry sauce further with a dash of maple syrup, splash of red wine, or a few chopped dried apricots or cherries.
Why is My Cranberry Sauce Not Thickening?
Be patient. It can take time for cranberries to break down, reduce, and thicken. Give this sauce the full 15 minutes to simmer and do its thing. Also, note that the sauce will continue to thicken as it cools.
Why are Cranberries Bitter?
Cranberries are bitter because they contain powerful antioxidants, called tannins. Adding something sweet, like honey or orange juice, helps balance the flavors so that the sweetness of the cranberries can shine.
1/4cuphoneyplus 2 tablespoons (plus additional 1 to 2 tablespoons to taste)
1/4cupwater
1/4teaspooncinnamon
1/8teaspooncloves
1/8teaspoonkosher salt
Instructions
Bring cranberries, orange zest, orange juice, 1/4 cup plus 2 tablespoons honey, water, cinnamon, cloves, and salt to a simmer over medium heat.
Continue cooking, stirring often, until the cranberries break down and the sauce thickens. Taste (careful, it will be hot!) and add an additional 1 to 2 tablespoons of honey as desired. If sauce becomes too thick, add a little extra water to reach the desired consistency. Let cool, then serve.
Notes
TO STORE: Store cranberry orange sauce in an airtight container for 1-2 weeks in the refrigerator.
TO FREEZE: Homemade cranberry orange sauce may be kept in the freezer for up to 6 months. Defrost overnight in the fridge before serving.
TO REHEAT: Warm in the microwave or on the stovetop to the desired temperature. You may also serve leftover cranberry sauce at room temperature or chilled from the refrigerator.
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