Hello Monday. So nice to see you again. Sarcasm.
Mondays are always pretty terrible things and they seem to be even more terrible after a holiday weekend that also included a birthday. After this weekend, I’m confident that we have all stuffed ourselves with enough turkey, stuffing, and mashed potatoes to last us a lifetime.
Well, I’m not sure I would ever be able to eat enough stuffing to last me a lifetime. I mean, it’s just so good. Like, really, really so good.
Anyway. I’m sure we have also had enough pumpkin to last us a lifetime. We have all been going crazy over it since we felt the first chill in the air that signaled that fall was on its way. However, I’m going to ignore the fact that we are slowly moving out of pumpkin season.
Today, I’m going to act like Thanksgiving hasn’t happened yet and give you another pumpkin recipe. This recipe is different, though, because it’s scaled down for two people and not big enough to feed your entire family.
You see, I always seem to run into the problem of having way too much food for the two people that live in my house…that are never home. Honestly, who needs four dozen cookies taunting you every time you walk in the kitchen? Or maybe an entire chocolate pie calling your name every time you open the refrigerator? Oh, willpower. Where have you gone?
Pumpkin cheesecakes for two are perfect for romantic date nights at home with your significant other.
Er…or romantic Friday nights spent alone. Watching Say Yes to the Dress. Eating cheesecake on the couch. Times two.
Pumpkin Cheesecake for Two
4-5 graham crackers
2 tablespoons butter, melted
1/2 teaspoon cinnamon
6 ounces Neufchatel cream cheese, softened
1/4 cup + 1/8 cup sugar
1/2 tablespoon corn starch
1/2 teaspoon pumpkin pie spice
1/2 cup canned pumpkin
1/8 cup maple syrup
Preheat oven to 350.
To prepare crust: Pulse graham crackers in food processor until finely ground. Add cinnamon and butter and pulse until all the crumbs are moist. Spoon crumb mixture into the bottom of two oven-proof ramekins and press with back of spoon until packed down and firm. Set aside.
Beat cream cheese, sugar, corn starch, and pumpkin pie spice with electric mixer. Add egg and mix well. Add pumpkin and syrup; beat 1 minute.
Pour filling into prepared ramekins, leaving about 1/2-inch of space at the top. Depending on the size of your dishes, you may have extra filling left over.
Place ramekins on baking sheet and bake 35-40 minutes, until just set. A toothpick inserted in center should come out clean. Remove from oven to a wire rack to allow dishes to cool slightly, 5-10 minutes. Place dishes in refrigerator and chill for at least an hour.
Garnish as desired with whipped cream or any extra graham cracker crumbs.
Yield: 2 mini cheesecakes
Just so you know…
Lee and I ate our cheesecakes together when we celebrated my birthday last night.
I didn’t eat them both alone while I watched Say Yes to the Dress.
That would have been impossible.
I was too busy eating that chocolate pie that was calling my name from the fridge.