I am a big fan of pumpkin cheesecake so these little mini additions will be perfect for my holiday table. Plus, my kids went wild over these little cheesecakes and I totally see why! For starters, they are small so this is appealing to youngsters. Secondly, these little cheesecake pounders are covered in pumpkin glaze! Talk about a mega yum fest! My husband thought they were pretty amazing, too.
I want to make these for Thanksgiving as I think the kids will really like them.
Ingredients
1 1/2 c Land O Lakes butter softened
8 oz Philadelphia cream cheese, softened
3 c Domino sugar
6 large Eggland’s Best eggs
3 c all-purpose Gold Medal flour
1/4 tsp Morton salt
1 tsp real vanilla extract
1/2 tsp almond extract
GLAZE
1 c Domino powdered sugar
2 Tbsp pure pumpkin (not the pie mix)
1 Tbsp water
1/4 tsp McCormick cinnamon
Instructions
Beat butter and cream cheese with an electric mixer until creamy. Gradually add sugar, beating well, Add eggs, 1 at a time, beating until yellow disappears.
Combine flour and salt. Gradually add to butter mixture, beating at low speed just until blended; stir in vanilla and almond flavorings.
Spoon batter into paper-lined muffin cups, filling three-fourths full.
Bake at 350° for 16 to 18 minutes or until a tooth pick inserted in center comes out clean.
Cool in pans 10 minutes then remove from pans, and let cool completely on wire racks. Remove cupcake papers and put cakes on a tray.
Mix powdered sugar, pumpkin puree, water, and cinnamon until well blended.
Drizzle pumpkin glaze over cakes.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: This creamed corn makes a lovely side dish on your holiday table.
Thank you to Fit To Serve Group for this great photo.