I made A LOT of dessert last weekend. I started out wanting to make mini pumpkin cheesecakes, so I took some Biscoff (the same cookies you get on Delta flights) and graham crackers and butter and made some crusts in the bottom of 12 cupcake liners. When I made my cheesecake filling, I was too lazy to open a new package of cream cheese, so I just used the half-package and adjusted.
Here’s where things went a little wonky.
Turns out that only makes enough filling for 8 cheese-cup-cakes (though I should have made 6, really, they should have been filled all the way to the top.) which left me with 4 crusts with no filling. At this point, I decided the best course of action was to make an apple pie. I could just put some of the apple filling in the remaining cups, and since I was using a crumb topping and not a pie crust topping, I’d put that on the little pies too! It would work perfectly!
Except, of course, that the filling I had was barely enough for the pie I was making since the only pie pan I have is DEEP. I managed to eke out two minipies, but there were still two crumb crusts left. Well crap. I just chopped up some apples, mixed them with brown sugar, flour, and craisins and said to hell with it.
I am pleased to announce that not only was my pie the best fucking apple pie EVER…
All three of my mini desserts turned out pretty good as well. So good, even when I dropped a bunch of them they all held their shape!
The pumpkin cheesecakes were a real accomplishment for me though. I don’t bake very often, I’m more of a “make dinner” person than I am a “make dessert” person, so I’d never made cheesecake before. And I was convinced I was doing it completely wrong because they took SO LONG to finish baking, almost triple the time for every recipe I checked.
They are for reals delicious. Better than plain cheesecake. It’s going on my “make every fall” list.