For two days now the temps have fallen under 90 so I think we can all safely say….welcome Fall!! One of the first things we think about as Fall’s all around is is of course, pumpkins! Pumpkins in arrangements, in our yards, pumpkin flavor in our coffee, Pumpkin pics on our T-shirt’s and most of all, in breads, cakes and other desserts! When I saw this recipe on FB, I knew I had to make it…and make it, I did! They turned out perfect and delicious and will be one of my favorite Fall Desserts! They were simple and kept for 3 days in the fridge, beautifully! Whipped cream was added on as we ate them so as not to get soggy! The only negative was that I sent the ones we had not eaten home with my son before getting a picture of them! But they were so good and looked so cute on a “pumpkin shaped plate”….
For the crust:
Preheat oven to 350
Crust: add the crust ingredients together.
Place paper cupcake liners in a 12 cupcake baking pan. Divide crust ingredients evenly between the 12 cupcake liners and press with a 1/4 measuring cup to mold the crust together in the liner. Bake for 8 min. Remove from oven and fill with the pumpkin filling. Bake until center of filling is no longer jiggly.
Filling:
Using hand mixer, cream the room temperature cream cheese and sugar until well blended and no lumps remain from the cream cheese! Add the remaining ingredients after adding the eggs and mixing well Do not over beat. Divide the filling between the 12 cupcake liners and pouring over the crust. Bake about 13-15 min or until center is done. Remove from oven and allow to cool before serving. Keep covered in fridge and add whipped cream when serving!
Chocolate Castles 