Happy November!!! Thanksgiving month is here! The pumpkin recipes will continue throughout the month :)
Mini-cheesecakes are so popular in the food blogging world (especially on Jenny's blog Picky Palate), and I've been wanting a mini-cheesecake pan for a long time. For my birthday, I decided to buy myself two pans.
I added them to my Amazon shopping cart but waited until the next day to purchase, and wouldn't you know it - the price went up $3 per pan! Shows me not to hesitate!
I'm so excited for all the possibilities! These pans are great for not just cheesecakes but any little dessert. Mini-sizes are so convenient for parties, the workplace, and even just to have at home. I made these Pumpkin Spice Magic Bar Mini's for Bob to take in to the hospital, and he said they were a big success! We think they taste better cold, so I suggest you store them in the fridge.
Pumpkin Spice Magic Bar Mini's
I doubled the recipe for 24 mini's, so please see the original source for the 12-portion recipe.
1/2 cup melted butter
1 1/2 cups graham cracker crumbs
4 ounces cream cheese, softened
1 1/2 cups pumpkin puree
6 Tablespoons sugar
1/2 teaspoon cinnamon
1 cup chocolate chips
1 cup cashews, coarsely chopped (I omitted)
1 1/2 cups sweetened shredded coconut
1 cup sweetened condensed milk
Caramel ice cream topping to drizzle
Preheat oven to 350F.
1. Place melted butter and graham cracker crumbs in a large bowl, then mix to combine. Press into the bottom of mini-cheesecake cups. Bake for 8 minutes then remove from oven.
2. In another large bowl, beat the pumpkin, cream cheese, sugar, and cinnamon until smooth. Spoon evenly over each graham cracker crust, about 2 small spoonfuls. Next layer the chocolate chips evenly over the pumpkin layer, followed by the cashews (if using), coconut, and condensed milk.
3. Bake for 22-25 minutes or until the top is golden brown. Remove and let cool. **Before bars cool completely, use a plastic knife to run around the edges to loosen.
4. Once cooled, carefully remove the bars from the cups and arrange on a serving tray. Drizzle with warm caramel and serve. Alternatively, chill until ready to serve.
Source: Picky Palate