Wednesday, December 4, 2019

Mini Pumpkin Cheesecake in a glass recipe from author @DarylWoodGerber

I'm having a 12 days of Christmas giveaways on Facebook Author Page. I'm giving away a book a day to one commenter. It started on December 1 but there are 8 days left. Do you follow me there?  Check it out and leave a comment. Merry, merry.

Now, for our regularly scheduled program.  Have you had enough pumpkin recipes yet? I haven't. I love anything pumpkin and when I see recipes that include it, I read on.

This one appeared in my grocery flyer. Sometimes the flyer has great recipes.  Most are "easy as pie." I have to admit that I fell for this one for that reason -- easy as pie -- but it's the flavor that has sold me forever. It's a keeper.

This recipe makes enough for 8 servings.  For me, I cut the recipe in half and had 4 days of deliciousness.  Also, to make it gluten-free, I swapped out the requested graham crackers with Pamela’s gluten-free graham crackers.  Since that was the only thing that had "gluten" in it, the rest was a snap! 

Also, to lighten the calories, I didn’t add butter to the topping. I just crushed up the cookies. Play with this to your heart's desire. I do think adding chocolate chips might be a nice touch.

FYI - my grandson made a delicious gluten-free pumpkin bread using a Trader Joe's mix for Thanksgiving. Loved it.  I don't know if that's a year-round mix or just holiday time, but if you have a TJ near you, check it out.

Easy as Pumpkin Pie

From Ralph’s grocery flyer

Mini Pumpkin Cheesecakes
(makes 8)


2 tablespoons butter, melted
2 cups gingersnap cookie crumbs, about 20 cookies
whipped topping, for use at the end


1 1/2 cups heavy cream, divided
1 tablespoon gelatin
1/2 cup sugar
1 pound (16 ounces) cream cheese, cut into pieces, room temperature
1 cup canned pumpkin
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg

Mix butter and cookie crumbs in a small bowl, then refrigerate. Set aside the whipped topping for later.

For filling, in a small bowl, whisk together 1/2 cup cream and gelatin.  Microwave on high about 30 seconds or until steaming. Set aside.

In a large bowl, beat sugar and remaining 1 cup cream on high to form soft peaks, about 2 minutes. Add cream cheese and beat on medium-low until combined, about 1 minute.

Add pumpkin, vanilla, salt, cinnamon and nutmeg.  Beat on medium-high until smooth, about 2 minutes, scraping as necessary.  Add gelatin mixture and beat on medium-high until smooth another 2 minutes.

Divide filling evenly among 8 4-ounce dishes or ramekins. Refrigerate OVERNIGHT. 

When ready to serve, top with whipped topping and then cookie crumbs.  Refrigerate what you don’t eat.

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1 comment:

  1. Individual servings look so fancy, don't they?