Mini desserts are wonderful things. Not only are they automatically cute due to their size, but you will never have to worry about a cake being large enough or whether there will be enough ice cream/gelato to go around, since all you have to do is match up the number of desserts with the number of guests you need to serve. They also provide built-in portion control if you are just making them for yourself. These Mini Pumpkin Cheesecakes, made by Nicole at Pinch My Salt, are a great way to eat a rich dessert without going overboard because indulging in one (or two) is much better than indulging in a whole cake! The pumpkin cheesecakes have a lot of fall flavor since she combined pumpkin with a touch or maple syrup in the filling and used a spiced graham cracker crust for the base. When serving, though it is not pictured, Nicole topped these with whipped cream, lightly sweetened and spiced with cinnamon.
Soy and chickpeas might help stroke victims
The world of pie and tart crusts
Starbucks launches the Piadini 
Reader Comments (Page 1 of 1)
10-08-2006 @ 6:49PM
Shannon said...
Yum Yum
Reply
10-08-2006 @ 8:51PM
Ari (Baking and Books) said...
I've been on a bit of a pumpkin kick lately and these look divine! Definately going on my "must try" list. Thanks for the tip. :)
Reply
10-09-2006 @ 1:46PM
Finished Law School said...
I love it when you guys provide links to complete recipes.
This will go great with the pumpkin spice coffee that I picked up the other day.
Reply