Comments on: Mini Pumpkin Cheesecakes

By: Stefanie

Stefanie — Mon, 25 Nov 2024 20:09:34 +0000

In reply to Linda. Beating the eggs in will make a difference. It works air into the batter so that it puffs during baking. However, once you chill them, they'll firm up and then you can cover the dipped middle with a nice swirl of whipped cream. They're still going to taste amazing!

By: Linda

Linda — Mon, 25 Nov 2024 18:53:00 +0000

My muffins totally collapsed in the middle and aren’t attractive at all. Haven’t tasted yet. I missed the stir in the eggs with spatula and used my beater briefly on low. Plus they had to sit maybe 15 mins until oven was ready. Could this be why?

By: Stefanie

Stefanie — Mon, 23 Sep 2024 19:03:04 +0000

In reply to Dawn. They probably can, Dawn, but I haven't tried. I would guess around 20 minutes, but if you try it, let us know how it turns out!

By: Dawn

Dawn — Mon, 23 Sep 2024 03:32:55 +0000

These are delicious! I’m wondering it they could be made in a mini muffin tin? If so, how long would you recommend baking?

By: Stefanie

Stefanie — Thu, 19 Sep 2024 01:01:05 +0000

In reply to Vikki.

Whipped cream tends to lose its air after sitting for too long. It gets runny. I would make the whipped cream right before serving – an hour or two before would be okay also – store in the fridge.

By: Vikki

Vikki — Fri, 13 Sep 2024 17:49:05 +0000

This may be a silly question but can we make the whipped cream and store it overnight if we are making these the day before a party and then top them before serving?