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Accidentally I’d made a third batch of my pumpkin cannoli filling. I had no more shells in the house and easily transformed the batter into cheesecake filling. I used a mini-pumpkin cheesecake tin with removable bottoms; who can resist cute little pumpkin-shaped treats? This recipe also works well in ramekins.

Crushed amaretto cookies would have been ideal for the crust, but graham crackers were what I had on hand.

pumpkin chocolate chip cheesecakeWhat you need:

  • 2 sleeves graham crackers, finely ground
  • 8 tbs butter
  • 1 8-oz container mascarpone cheese
  • 1 15-oz container ricotta
  • 1 c powdered sugar
  • 3/4 c pumpkin puree (fresh or canned)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 4 eggs, beaten
  • 5 oz mini-chocolate chips

What you do:

  • Preheat the oven to 350˚.
  • Spray mini-tart pans or ramekins, or 9” spring-form pan with spray.
  • In saucepan melt butter.
  • Add graham crumbs to butter and mix until well combined.
  • Press crumb mixture over bottom, not the sides, of prepared pan.
  • Bake until crust is golden, about 10 min for mini-pans, 15-20 min for 9”.
  • Cool crust on cooling rack.
  • In mixing bowl, beat cheese, ricotta, sugar, pumpkin and spices.
  • Add eggs and mix until well combined.
  • By hand, mix in chocolate chips.
  • Spoon cheese mixture on top of crust.
  • Bake 20 min (for mini-pans, 25-30 min for 9”) or until filling is set.
  • Cool completely (except if you’re using ramekins – these are easy to serve).
  • Transfer to refrigerator and chill for a few hours before removing from pan.
  • Serve with maple whipped cream and additional chocolate chips, if desired.