Alabama Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Mini Pumpkin Cheesecakes
I baked them last night...and they are delicious! However, they don't look very pretty.
I've got to figure out a better way to do the crusts. The crusts fell apart as I was trying to get them out of the muffin pan. As soon as I find the recipe, I will post the blog that it came from.
Re: Mini Pumpkin Cheesecakes
me too and I KNOW my mother would LOVE these!!!!
Here is the recipe...I can't remember which nestie's food blog I got it from, but it was someone that is on the What's Cooking board.
Mini Pumpkin Cheesecakes
Preheat oven to 350 degrees.
Crust:
1-3/4 cups graham cracker crumbs
2 tablespoons light brown sugar
1/2 teaspoon cinnamon
1 stick melted butter
In a medium bowl combine crumbs, sugar, cinnamon. Add melted butter. Press into large cupcake pan compartments that have been sprayed with Pam. Set aside.
Filling:
3 (8-ounce) packages cream cheese at room temperature
1 (15-ounce) can pumpkin (not the pie filling)
1-1/2 cups granulated sugar
3 eggs
1/4 cup sour cream
1/2 teaspoon cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
(I just used 1 teaspoon pumpkin pie spice)
2 tablespoons flour
1 teaspoon vanilla
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar, and the spice. Add flour and vanilla. Beat together until well combined. Pour into crust and bake at 350 for 20-30 minutes (depending on your cupcake pan and oven). Remove from oven when slight cracks develop and let sit for 15 minutes. Slide a knife around the edges and remove from pan. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
Yum that sounds so good! I'm going to have to make that soon!
One question - did you replace all 3 spices with the pumpkin pie spice or just the cloves?