Mini Pumpkin Cheesecakes with Zinfindel Quince Glaze

Mini Pumpkin Cheesecake with Quince Zinfindel Glaze

I hate buying specialty cooking items, but my mini cheesecake pan was worth the money. I’m not a dessert person, or a baker (except for pies), but I love cheesecake. Mini cheesecakes are even better than regular cheesecake, and they are great at a party. I served these at my Wicked Wine Tasting, so I not only wanted a cheesecake, but I wanted a glaze that incorporated wine. The Quince Zinfindel (you could use a Cabernet Sauvignon or Merlot) glaze was the perfect accompaniment for the delicate pumpkin cheesecake. These mini cheesecakes are super easy (spoken from the non-baker) and the recipe could easily be adapted to make a full size cheesecake. This recipe makes 12 mini cheesecakes, but you can easily double or triple.


For the Crust:

  • 1 Cup Graham Cracker Crumbs*
  • 6 TBS. Unsalted Butter – melted
  • 2 TBS. Light Brown Sugar
  • 1/8 tsp. Cinnamon
  • 1/8 tsp. Nutmeg

For the Filling:

  • 3/4 Cup Canned Pumpkin
  • 16 Oz. Cream Cheese -softened
  • 2 Eggs
  • 1/4 Cup Light Brown Sugar
  • 1/4 Cup Granulated Sugar
  • 1/4 tsp. Cinnamon
  • 1/8 tsp. Ground Ginger
  • 1/8 tsp. Ground Nutmeg
  • Pinch of Ground Cloves

*You can purchase graham cracker crumbs or just run a couple of graham crackers through the food processor.

For the Quince Zinfindel Glaze:

  • 1 Cup Quince Paste (available in specialty stores- usually in the cheese section)
  • 1/2-1 Cup of Zinfindel (you could substitute merlot or a cabernet sauvignon)


Preheat the oven to 375 degrees. In a medium bowl, combine all of the ingredients for the crust until well blended. You should be able to “pack” the crust so that it holds firm; if not, add more melted butter. Lightly grease the cheesecake pan. Divide the crust between the individual cups in the cheesecake pan; the crust should fill the cups about 1/3 of the way.

Add all of the filling ingredients to a medium bowl and mix until well combined (I use a hand held electric mixer). Divide the mixture between the mini cheesecake cups (each cup should be about 2/3 full). Bake for 14-18 minutes until cheesecakes are well set. Allow cheesecakes to cool on a rack for at least 20 minutes before removing from the pan.

For the glaze: combine the quince paste and wine in a saucepan and heat over medium, stirring constantly, until the paste is melted and blended with wine. Continue to cook over medium until sauce is sufficiently reduced.

Drizzle cheesecakes with the quince glaze and serve.




3 responses to “Mini Pumpkin Cheesecakes with Zinfindel Quince Glaze

  1. Hi Kath,

    Made your pumpkin soup! Delicious! Added a little maple syrup and brown sugar to sweeten it up…

    Hope all is well with you and yours!


    Amy Bernstein @properties

    • Hey Amy,
      Great to hear that! I remember chatting with you sometime over the 45 Aint No Jive weekend and thinking you were quite the foodie! If you ever want to “guest blog” just let me know. The blog is just a little hobby for me (and it forces me to write on a regular basis) and a way to share some different recipes and ideas with others. Hope you enjoy a wonderful Thanksgiving with family and/or friends.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s