Mini Pumpkin Cheesecake Tarts

My friend Marianne made these for a church function we had a few years ago and they were delicious!  I had to bring a dessert to another church function tonight and immediately thought of these.  I'm so glad I have this recipe now - thanks Marianne!  I doubled this recipe and it filled 30 baking cups, each 3/4 full.  Also, the original recipe didn't call for whipped topping but it makes all the difference.  Marianne adds a little cinnamon to hers and it's the perfect touch.

Mini Pumpkin Cheesecake Tarts

12 gingersnap cookies (just store-bought ones, the crunchier the better so they don't get soggy)
1 (8 oz.) package cream cheese, softened (I almost always use Neufchatel - less fat)
1 cup canned pumpkin
1/2 cup sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla
2 eggs

Preheat the oven to 325 degrees. Place 12 muffin cup liners in a muffin tin. Place a gingersnap cookie in the bottom of each liner. Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until well blended. Add the eggs and beat well. Divide batter equally among the 12 muffin cups. Bake for 20-25 minutes or until set. Cool in the pan on a wire rack. Remove from the pan and chill before serving.  Top with a dollop of whipped topping.

Whipped Topping:

1 cup heavy whipping cream
powdered sugar to taste (about 1/3 cup)
sprinkling of cinnamon (about 1/2 tsp.)

With an electric hand mixer, beat the whipping cream on high speed.  Once it has started to stiffen, add in powdered sugar and cinnamon.  Continue to beat until correct consistency.


 

Banana Cream Pie for a Pinch

This recipe comes from The Sisters Cafe.  It's a quick and easy alternative to 100% homemade pie when you don't have a lot of time.  (Or in my case, when you're cooking Thanksgiving dinner and there are so many components to the menu!) 

1 - 3.4 oz box of instant vanilla pudding (sugar free works too)

1 c. cold water

1 - 14-oz. can sweetened condensed milk (don’t use Walmart brand – gritty)

2 graham cracker crusts

2-4 bananas

1 pint whipping cream

1/3 c. powdered sugar (Or more, depending on desired sweetness.  Just taste it as you go...I used closer to 1/2 c.)

 

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.  (Be patient.  If you've never made homemade whipped cream it takes a bit to get it to stiffen.)

Slice the bananas and layer them on the bottom of the crusts. Be sure to save the plastic domes that come with the pie crusts–you’ll need them later!  Set the banana filled crusts aside. 

 

Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.

Now divide the mixture between the two pies.

Prepare  sweetened  whipped cream (whip the remaining cream with 1/3 - 1/2 cup powdered sugar) and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours. The chilling is important so the banana flavor can suffuse through the pie and the crust can absorb a little moisture.  Enjoy!