mini cheesecakes

Lately I’ve been trying to be more organized. This is a very difficult task for me. Especially when I’m living alone. Living alone means that I can be as messy as I want (or don’t want) and nobody else is affected by the crazy big mess except for me. A huge cleaning spree however, was sparked by the fact that for a time, whenever I walked into my living room I would either bruise myself by walking into something or puncture myself by somehow stepping on something. Who put that stuff there?! Oh wait, it was me. =p

Where is this senseless rambling going? OH! So while I was cleaning I found this mini cheesecake pan that I had borrowed from a friend. I think I’ve had it for over a year because I distinctly remember MOVING with it. Hahaha… oh well… she has my pan and I have hers. Neither of us really cares (I think). The thought was anyway, that I would actually USE the pan and then give it back to her. Since it’s almost fall mini pumpkin cheesecakes with cinnamon crust sounded like a good idea! I actually used the pumpkin butter like they suggested but I think that you could probably make your own or just add a bunch of spices to regular canned pumpkin and it’d probably come out ok. For some reason though, when I made the first batch, I missed the part in the recipe that says TURN THE OVEN DOWN AFTER BAKING CRUST! so when I cooked the first few they were really puffy in the oven but then sank down making a crater like depression right in the center of the cheesecakes. Tasty but not that attractive. The second batch turned out better. Imagine that! Following directions pays off! It’s weird though because the recipe says it makes 12 but after filling the first tray I had a lot of batter left. So the recipe actually makes about 18.