Pumpkin Churro Cheesecake

This is one of the easiest and tastiest cheesecake you will ever make. This is a pumpkin recipe that I love and I am not a big pumpkin fan. 


Ingredients:

2 cans of crescent rolls, if can find the crescent sheets, get those

3 8-ounce blocks of cream cheese, room temperature 

1 1/2 cups sugar

1 can puréed pumpkin, not pie filling

2 teaspoons vanilla

2 teaspoons cinnamon

2 teaspoons pumpkin pie spice

Preheat oven to 350 degrees. Spray a 13 x 9 pan with nonstick spray.  Place one can of crescent rolls in the bottom of the pan. Spread out the crescent rolls to the edges and ends of the inside of the pan. Set aside. 

Make sure you press the seams together. 
Filling:

Whip up cream cheese. Add sugar and combine. Blend in pumpkin, vanilla, cinnamon and pumpkin spice. Scrape down the sides of your bowl and make sure everything is combined. Taste the filling to see if you want to add more cinnamon or pumpkin spice. Two teaspoons of each was plenty for me. Carefully pour filling over the crescent rolls. Spread out evening. 
Spray nonstick spray on wax paper and place second can of crescent rolls on it. Place another sheet of wax paper that has been sprayed on top of the crescent dough. Roll with a rolling pin or use your hands to make this crescent dough the size of 9 x 13. Lay it on top of the pumpkin filling. 


Churro Topping:

1 stick of butter, melted

1 teaspoon of cinnamon

3/4 cups of sugar 


Mix together and brush on top of the top layer of crescent rolls. Bake for 40-50 minutes, do not over bake.  Cool a little bit and refrigerate. 
Top with whip cream if desired. This recipe can easily be cut in half by using one can of crescent rolls and making in an 8 x 8 pan. Of course you will need to cut the other ingredients in half too. Enjoy!

Mini Pumpkin Cheesecakes

What could be better than a slice of cheesecake?  A mini cheesecake that is the size of a cupcake. These cheesecakes can be made with gluten free cookies for a 100% gluten free dessert. Or use regular cookies, I have made them both ways. The cheesecakes can be made several days ahead and top with whip cream right before serving.


Ingredients:

12 cupcake liners*

12 cookies*, I used gingersnap, I found gluten free gingersnaps at my local grocery store

1 8 ounce package cream cheese, room

temperature

2/3 cup sugar

1 egg

3/4 cup plus 2 Tablespoons pumpkin purée, not pie filling

1/2 cup sour cream

1 Tablespoon of cornstarch

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

Whip cream for garnish, optional

Nutmeg for garnish on whip cream, optional

Nutmeg, chopped pecans for garnish, optional

 The cookie is the perfect crust for the mini cheesecakes.  
Preheat oven to 350 degrees. Line 12 tins with cupcake liners. Place gingersnap cookies in cupcake liners flat side down.  Mix cream cheese and sugar, blend well. Add egg, pumpkin, sour cream, cornstarch, cinnamon, pumpkin pie spice and salt. Mix well. Divide batter evenly into the 12 liners. Bake for 30 – 35 minutes until done. Let cool. Cool completely before topping with whip cream and garnishes. Serve guests without cupcake liners on the mini cheesecakes.


*Recipe yields 12 – 14 mini cheesecakes

You will have leftover pumpkin purée.  I suggest you add it to your pancake/waffle batter for delicious pancakes or waffles. Or use it in a smoothie.