Welcome to #WaffleWednesdays y’all!! I have partnered with Kellogg’s to be a Chief Waffle Officer which means I will be sharing Eggo waffle recipes here every Wednesday until the end of October!! But don’t expect eight weeks of boring, waffle-filled breakfasts! We’re thinking outside of the box & cooking up your favorite desserts, game day snacks & holiday treats all using waffles!!
Are y’all ready for the Holidays? I’m so not ready to start thinking about Thanksgiving or Christmas yet!! I’m not even prepared for Halloween! But whether I like it or not, it’s coming! October is already halfway over & we’re barely a month out from Thanksgiving!!
Even though I will procrastinate all the way until the last minute when it comes to prepping my Thanksgiving menu, at least I know desserts taken care of thanks to these Mini Pumpkin Cheesecakes! And you’re probably wondering where the waffles play into this dessert – I used the Eggo Cinnamon Brown Sugar waffles to make the crust!! It worked amazingly well & they were delicious little treats! No more special kinds of cookies for the crust; you can make delicious desserts with the breakfast food you should already have in your freezer! 😉
Before we get to the recipe though, I’ve got a special treat for you! We’ve got a great giveaway today courtesy of Eggo Waffles & Kellogg’s!! The lucky winner is going to receive a Branded Kellogg’s goodie box full of fun Eggo items!! The goodie box includes Eggo Recipe Look Book full of yummy Eggo recipes, so cute kids Leggo My Eggo plates that they can customize with their names, a super comfy Eggo Waffle t-shirt & a coupon for a free box of Eggo Waffles! Pretty great little goodie box, right?? So keep scrolling down, check out the yummy Cheesecake recipe & then enter the giveaway via the rafflecopter!!
YIELD: 12 mini cheesecakes
INGREDIENTS FOR CRUST:
- 2 Eggo Thick & Fluffy Cinnamon Brown Sugar Waffles
- 1 & 1/2 tablespoons sugar
- 2 tablespoons butter, melted
INGREDIENTS FOR FILLING:
- 16 ounces cream cheese, at room temperature
- 1/2 cup sugar
- 2 eggs, at room temperature
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1/2 teaspoon ground cinnamon
COOKING INSTRUCTIONS:
- Preheat the oven to 325 degrees. Line a standard muffin pan with paper cups; set aside.
- Toast the Eggo Waffles according to package directions. Once toasted, pulse the waffles in a food processor until you get fine crumbs. Mix in the sugar & melted butter to the waffle crumbs with a fork until evenly moistened. Divide the crumbs evenly between the muffin cups {a little more than a 1/2 tablespoon per muffin tin} and press into the bottom to form a crust. Set aside.
- Beat the cream cheese and sugar together on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs one at a time, beating well between each addition. Add the pumpkin and cinnamon and beat for 1 minute more, or until completely combined.
- Divide the batter evenly between the muffin cups, filling almost completely full. Bake until the cheesecakes are set around the edges and nearly set in the middle, about 25-30 minutes. Cool completely to room temperature, then refrigerate for at least 2 hours but preferably overnight.
- When ready to serve, top with whipped cream if desired. Leftovers can be stored in the refrigerator for up to 5 days.
BE SURE TO CHECK OUT SOME OF THE PREVIOUS #WAFFLEWEDNESDAY RECIPES
You don’t have to wait for #WaffleWednesdays to get your grub on – head on over to Eggo’s Facebook page and enter the Great Eggo Waffle Off! contest by submitting your own waffle recipe creations for a chance to win 5k!!
[…] Mini Pumpkin Cheesecakes […]