These mini pumpkin cheesecakes are a festive dessert for any gathering, especially Thanksgiving.
Feel free to sprinkle a little extra cinnamon on top to amp up the warm, cozy flavors.
Use leftover pumpkin puree in muffins, soup and more.
Photo:Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Coat a 24-cup mini muffin tin with cooking spray.
Lightly flour a work surface; roll puff pastry dough into a 10-by-15-inch rectangle.
Divide the batter evenly among the cups, filling each about 3/4 full (1 scant tablespoon each).
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Bake until the dough is lightly browned and the filling is set, 15 to 20 minutes.
Let cool to room temperature.
Serve at room temperature or chilled.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
To make ahead
Refrigerate in an airtight container for up to 1 day.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
