Last-Minute Mini Pumpkin Cheesecakes

 

It happens to all of us: we plan a decadent, impressive dessert to serve at a special meal.  And despite our best efforts, something goes awry along the way.  Egg whites won't whip into a meringue.  The cake doesn't rise.  The souffle falls.  Or, in my experience, the pie crust simply won't cooperate.  And yet, you still need to serve some type of dessert.  You need a Plan B.

When you're desperate for a quick dessert that is elegant enough to serve to company, these Last-Minute Mini Pumpkin Cheesecakes are just the thing.  From start to finish, these take just 45 minutes to prepare.  I had a few packages of phyllo shells (like these) in my freezer, which I used in place of a crust.  These shells are a great item to keep on hand around the holidays in case of dessert emergencies.  The phyllo provides a light, crispy alternative to a graham cracker crust.  Neufchatel cream cheese keeps these cheesecakes a little healthier, which is always appreciated around the holidays.  By my back-of-the-envelope calculations, these little treats have about 30 calories each, unless you top them with whipped cream.  Honestly, I couldn't even tell that I had used reduced-fat cream cheese.  If you happen to have whipped cream, feel free to dollop it on top of these mini cheesecakes.  But if you don't have any, or want to keep these as healthy as possible, don't add the whipped cream -- they're perfectly delicious all on their own!

This recipe will make 30 mini pumpkin cheesecakes.  That sounds like a lot, right?  Because of the small size, I would recommend serving five mini cheesecakes per person.

(click here for printable recipe)

Last-Minute Mini Pumpkin Cheesecakes

Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

• 4 ounces (1/2 package) cream cheese, at room temperature (I used Neufchatel)
• 3 Tbsp. granulated sugar
• 1 tsp. brown sugar
• 6 Tbsp. pumpkin puree (not pumpkin pie filling)
• 1 egg
• 1 tsp. whipping cream
• 1/8 tsp. vanilla extract
• 1/8 tsp. cinnamon
• 1/8 tsp. nutmeg
• pinch of salt
• 30 frozen mini phyllo shells

Instructions

1. Preheat oven to 350 degrees. Remove phyllo shells from package and place on rimmed cookie sheets (you will probably need two cookie sheets for this).  Set aside.
2. In a medium sized mixing bowl, beat together cream cheese, granulated sugar, brown sugar, and pumpkin puree.  Continue beating for 2-3 minutes, or until light and fluffy.
3. Reduce speed to low and add in egg, whipping cream, vanilla, cinnamon, nutmeg, and salt. 
4. Fill each phyllo shell with 1 tablespoon of filling.  Bake for 20-25 minutes, or until cheesecake filling is firm to the touch.  Allow to cool on cookie sheets, then serve. 

Yield: 30 mini cheesecake tarts, serves 6

Notes: You can place the filling directly into the frozen phyllo shells prior to baking.  No need to defrost the shells.  These mini cheesecakes are best served on the same day they are made, to keep the shells crispy.  If you have any leftovers, cover loosely and refrigerate.

(click here for printable recipe)

To my American readers, I hope your Thanksgiving preparations are going smoothly!