I’m quite an embarrassment to my friends.
1) I love to dance like crazy, especially when no one else is dancing at all. This also includes skipping, crumping,
break broken dancing, and what appears to be me seizing.
2) When I go to frozen yogurt and ice cream shops, I try almost all of the flavors (if they will let me). I think choosing ice cream is an incredibly important decision – one that should not be taken lightly.
At times like these,my friends will slowing back away from me. They don’t want to be known as the friends to the frozen yogurt sample hoarder.
3) When people are trying to whisper something quietly to me, my usual reaction is me yelling something like,
“YOU LIKE WHO?” or
“I WOULD NEVER TELL ANYONE THAT YOU DANCED ON TABLES LAST NIGHT.”
almost never sometimes will lick my plate. No, not in public. I know that I am not the only one.
5) Sometimes I threaten them with blackmail.
Actually that’s not true. I just thought it sounded kind of dramatic.
Last Year: Simple Risotto
Mini Pumpkin Cheesecakes with Gingersnap Crust, White Chocolate Cookie Dough, and Chocolate Ganache
These cheesecakes are crazy good. The pumpkin cheesecake pairs perfectly with the spice of the gingersnap crust, the sweetness of the cookie dough, and the rich, dark ganache.
I only made these in mini cupcake size and never tried a full size cheesecake, but I think it could easily be done is a full-sized spring form pan.
Graham Cracker Crust ***NOTE: Some commenters mentioned there is a lot of crust in this recipe. I enjoy a thick crust, but if you want something thinner, just use less***
- 3 cups gingersnaps (or graham cracker crumbs), ground
- 12 tablespoons (1-1/2 sticks) butter
- 7 tablespoons sugar
Pumpkin Cheesecake Layer
- 2 (8 ounce) blocks cream cheese – I used Neufchatel
- 2/3 (15oz.) can pumpkin
- 2 eggs
- 3 tablespoons greek yogurt (or sour cream)
- 1 cup sugar
- 1/2 teaspoon pumpkin pie spice
- 4 tablespoons all-purpose flour
- scant 3/4 teaspoon vanilla
Cookie Dough Layer
- 1 cup flour
- 2 tablespoons flour
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 cup butter, melted
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup semi-sweet chocolate, chopped
- 1/2 cup sour cream
1. Preheat oven to 350°F. Place muffin cups in a muffin pan.
2. Make the gingersnap crust: Combine the ground gingersnaps with the butter and sugar. Mix well. Press crust into muffin cups, pushing the crust up the side. Bake crust for 15 minutes, or until golden brown. Remove from oven and set aside.
3. To make Pumpkin Cheesecake: Beat cream cheese until smooth. Add pumpkin puree, eggs, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Bake for 20-30 minutes, or until the cheesecake no longer jiggles. Remove from the oven and allow to cool completely. Place in fridge for at least 4 hours. I let mine sit overnight.
4. To make cookie dough: Mix all of the ingredients together in a bowl. Spoon cookie dough over cooled cheesecake.
5. To make ganache: In a small saucepan, melt sour cream until heated though. Once sour cream begins to steam, remove from heat, add chocolate and cover for 5 minutes. After 5 minutes, stir ganache well. spoon onto the cookie dough layer.
6. Place cheesecakes in fridge until cooled through. Serve chilled.