As I mentioned in the previous post, Mr. M came over for thanksgiving so I made him no-bake pumpkin cheesecakes for dessert. It was inspired by a recipe for pumpkin cheesecake trifles by My Baking Addiction blog. I used gingersnaps instead of biscoff cookies for the crust, and instead of layering the ingredients, I pressed the crust into two larger ramekins which I suspect are used for quiche and topped with the pumpkin mixture, then the dessert topping. There was a tiny bit of pumpkin mixture left over that I put in a regular ramekin for my 3 year old. I probably could have fit t it in the large ramekins but it worked out because she still can’t finish a whole dessert. Anyway, Mr. M loved them. By the look on his face he was in pumpkin heaven. He said, “The asteroid can hit now, I’m content. ” lol
Pumpkin Cheesecake for Two
6 gingersnaps, crushed into crumbs
1 1/2 tsp unsalted butter, melted
4 ounces (1/2 pk) cream cheese, softened
1/2 cup pure pumpkin puree
1/2 teaspoon pure vanilla extract
1/4 cup sugar
1 teaspoon pumpkin pie spice
1/2 large tub (12 oz.) whipped topping (Cool Whip), thawed, divided
1. In a medium bowl, combine gingersnap crumbs and butter. Divide the crumbs into the bottoms of your trifle glasses. Gently press crumbs to form an even layer of crust.
2. In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.
3. Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.
4. Spoon on top of the crusts and smooth out. Chill until ready to serve, about 2 hours should be good. Top with the remainder of the Cool Whip before serving.
I don’t really like pumpkin all that much so I made some fabulous icing to top the leftover Devil’s Food Cupcakes I had defrosted. Strangely enough, I had never made this type of icing before. Holy crap it’s good! Super smooth and creamy, and a lovely balance of chocolate to cream cheese tang. I want to put this stuff on everything! Chocolate cream cheese toast anyone?
Chocolate Cream Cheese Frosting
8 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
3 cups sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
1/2 cup cocoa powder
Mix cream cheese and butter until smooth and creamy.
Mix in powdered sugar, one cup at a time.
Mix in cocoa powder. Try to resist eating it all with a spoon. 😉
Source: The Cupcake Project