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.
- 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.