Friends Drift Inn Recipes
Make Ahead for Hassle Free Entertaining
We are all about parties here at the big red barn. Over the years, I have learned to make as much of the menu ahead of time as possible. I enjoy my guests more. I have time to have fun instead of standing in front of the refrigerator in a fit of hot flashes and frazzle.
Mini-bites, little plates, cocktail party grazing….that seems to be the big talk in food circles these days. I like the trend. I can watch portion control…..and my waistline.
This pumpkin cheesecake recipe was intended to make a full-sized cheesecake. But, I am going up on the hill to East Kentucky Broadcasting….and it’s easier to make individual servings. Fact is, it’s more fun. I enjoy putting together a cute plate….and I think the talking heads like the change of pace.
My take on this recipe involves a signature ingredient of fall, sorghum. I use it in the homemade Pumpkin Crackers Recipe for Sweet Dessert Crusts and add a little extra drizzle for bling. Yes even here in the mountains…we like the bling. I’ll be pairing the pumpkin cheesecake bites with Pumpkin Fudge . You are going to like this!
Pumpkin Cheesecake Recipe Mini-Bites
Inspired by Matt Jamie of Bourbon Barrel Foods and Paula Deen
Dessert Recipe, Cake Recipe, Pumpkin Recipe
- 1 ¾ cups of graham cracker crumbs (I used HomemadePumpkin Crackers Recipe for Sweet Dessert Crusts )
- 3 Tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- 1 stick unsalted butter melted, organic preferred
- 32 ounces cream cheese (3 8 ounce packages) softened to room temperature
- 1 15 ounce can of pureed pumpkin (I beg you use FRESH or frozen pumpkin puree)
- 4 eggs, organic preferred
- ¼ cup sour cream
- 1 ½ cups pure cane sugar
- ½ teaspoon ground cinnamon
- 1/8 teaspoon freshly ground nutmeg
- 1 pinch allspice
- 2 Tablespoons all-purpose flour, organic preferred
- 1 teaspoon vanilla extract (I substituted Woodford Reserve Bourbon)
1. Line mini-muffin tins with liners.
2. Preheat oven to 350.
3. Mix crumbs, sugar and cinnamon in a medium mixing bowl. Stir in melted butter.
4. In ½ teaspoon increments put crust in bottom of muffin liners. I used a mortar to tamp the mix down.
5. Using a bowl that fits your mixer, add cream cheese beating until smooth. Slowly add pumpkin, eggs, sour cream , sugar and spices. Let blend until smooth.
6. In a small dish whisk flour and vanilla (bourbon) then add to cream cheese mixture.
For mini cheesecake bites, I spooned 2 Tablespoons of the mix into each cup.
Bake for 55-60 minutes. Pull out of oven, and let cool off for about 15 minutes.
Transfer to a serving plate, cover with plastic wrap and refrigerate a minimum of 4 hours.
I like to drizzle a little sorghum over these for extra wow factor.
Makes about 5 dozen mini bites
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