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Pumpkin Cheesecake Cupcakes

Crust:

1 cup of Moravian Cookie Crumbs (or Gingersnap Cookie Crumbs)

¼ cup packed light brown sugar

5 tablespoons sweet cream butter, melted

½ cup finely chopped pecans

Filling:

8 oz. Mascarpone Cheese

½ cup sugar

½ cup pumpkin

2 eggs, lightly beaten

1-1/2 teaspoon ground cinnamon

1 teaspoon ground allspice

1 teaspoon vanilla extract

Topping:

1 cup sour cream

1/3 cup sugar

1 teaspoon vanilla

Preheat oven to 350 degrees for 15 minutes.

Combine crumbs and brown sugar in medium bowl. Cut in butter with a pastry cutter to make a crumb mixture. Stir in nuts. In a cupcake pan, line each cup with a cupcake liner and add 1 heaping teaspoon of the crumb mixture and firmly press into the bottom of each cup, forming the crust. Bake for approximately 5-7 minutes. Cool slightly.

Reduce oven temperature to 300 degrees. Combine mascarpone, sugar, pumpkin, eggs, cinnamon, allspice and vanilla in a large mixer bowl and blend until smooth. Pour over baked crust. Bake for an additional 30-40 minutes at 300 degrees, depending on your oven, until set and done.

Remove from oven, combine topping ingredients, and spoon enough to cover the top of the cupcake (approximately 1 tablespoon). Bake an additional 5-7 minutes. Remove from the oven and cool completely. Refrigerate. Decorate, if you wish. Makes approximately one dozen.

Note: To make bars, instead of cupcakes, combine cookie crumbs and brown sugar in a medium bowl, cut in butter to make a crumb mixture. Stir in nuts. Set aside ¾ cup mixture for topping. Press remaining mixture into bottom of an 8 x 8 x 1-1/2-inch baking pan. Bake in a preheated 350-degree oven for 15 minutes. Cool. (omit topping) Cut into bars after cooled and refrigerated. @ 2016 Cynthia Ferich All Rights Reserved

"Mini-Pumpkin Cheesecakes"