/ / Recipe Pumpkin cheesecake-mini

Recipe Pumpkin cheesecake-mini

Ingredients:
  • Flour - 2 Cups
  • Ginger - 2 teaspoons
  • Cinnamon - 1 teaspoon
  • Soda - 2 teaspoons
  • Salt - 1/2 teaspoons (plus sugar to crumble)
  • Softened butter - 3/4 Cups
  • Vegetable fat - 1/4 Glass
  • Sugar - 1/2 cup
  • Brown sugar - 1/2 cup
  • Eggs - 1 piece
  • Black treacle - 1/4 Glass
  • Sugar - 1 1/3 Cups (filling)
  • Cinnamon - 1 teaspoon (filling)
  • Ginger - 1/4 Teaspoons (filling)
  • Cloves - 1/4 Teaspoons (filling)
  • Fragrant pepper - 1/4 Teaspoons (filling)
  • Ground nutmeg - 1/8 teaspoons (filling)
  • Salt - 1/2 Teaspoon (stuffing)
  • Pumpkin puree - 450 Grams (filling)
  • Softened cream cheese - 720 grams (filling)
  • Vanilla extract - 1 st. Spoon (filling)
  • Lemon juice - 1 st. Spoon (filling)
  • Eggs of room temperature - 5 pieces (stuffing)
  • Fatty cream - 1 cup (filling)
Instructions

1. In a large bowl, mix the flour, ginger, cinnamon, soda and salt, set aside. In another large bowl, beat the butter with a mixer. Then add both types of sugar and whip. Add the egg and molasses, mix. Add half the flour mixture and whip. Add remaining flour and whisk until smooth. Cover and refrigerate for 30 minutes. Preheat the oven to 190 degrees and lather the baking sheet with parchment paper. Form small balls from the dough, about 1 cm in diameter. Roll each ball in sugar and lay on a prepared baking sheet, about 3 cm apart. Bake for 10 minutes, until golden brown. Allow to cool completely. 2. Lower the oven temperature to 160 degrees. Sprinkle the muffin shape with butter and put chilled cakes in the mold. Bake for another 10 minutes, then allow to cool. 3. Make the stuffing. In a small bowl, mix the sugar, all the spices and salt. In a large bowl, whip the cream cheese. Add about 1/3 of the sugar mixture and mix. Repeat with the remaining 2/3 of sugar, adding it in two sets. Add the pumpkin puree, vanilla and lemon juice, beaten. Add 3 eggs and whip, then add the remaining 2. Stir with cream. Put 2 tablespoons of the filling on top of each cake in the form. Bake at 160 degrees for 35-40 minutes. Cool the cakes to room temperature in the mold, then remove from the mold and cool for 3-4 hours before serving. Decorate at will.

Servings: 12

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