Game Day Provisions: Miniature Sorghum-Pumpkin Cheesecake


Game Day Provisions

The Technique

Miniature Sorghum-Pumpkin Cheesecake

 Miniature Sorghum-Pumpkin Cheesecake offers the convenience desired when fall entertaining for a crowd is in order. Although Buttermilk Pumpkin Pie is an appropriate dessert for Thanksgiving gatherings, these little gems showcase flexibility as they can be served for both casual game day football parties & upscale soirees. The fact that they may be consumed in just a few bites makes them the perfect sweet ending & foregoes the need to slice a traditional pie into small servings. Plan to serve a seasonal favorite at your next southern social.

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makes 3 dozen

The Basic Fundamentals

A little cream cheese in both the crust & filling makes good use of a standard bar. Look for portioners on how to soften it quickly. 

1 {8-oz} package cream cheese, softened & divided
6 Tbsp butter, softened
1 cup plus 2 Tbsp all purpose flour
6 Tbsp plain yellow cornmeal
1 cup pumpkin puree
1/4 cup whole buttermilk
3 Tbsp sorghum
3 Tbsp melted butter
2 Tbsp dark brown sugar
1 Tbsp fresh lemon juice
1/4 tsp pumpkin pie spice
A pinch of kosher salt
1 lightly beaten egg

Beat 6-ounces of the cream cheese & the softened butter with a stand mixer until smooth. Scrape down the bowl sides with a rubber spatula. Blend in the flour & the cornmeal on Low speed until a dough forms. Divide the mixture into 36 pieces & roll into balls. Press the dough balls into 2 lightly greased 24-cup miniature muffin tins. Press the mixture evenly on the bottom & up the sides. Chill 30 minutes.

Preheat the oven to 350 degrees. Beat the remaining 2-ounces of cream cheese in a large bowl with an electric hand mixer until smooth. Add the pumpkin, the buttermilk, the sorghum, the melted butter, the brown sugar, the lemon juice, the pumpkin pie spice & the salt. Blend on Low speed until smooth. Add the egg & blend just until combined. Divide the mixture between the dough in the muffin cups. Bake 25 to 27 minutes or until the crust is golden & the filling is set. Let stand 5 minutes. Gently loosen the pies with a paring knife. Cool completely. Chill 2 hours or overnight. Arrange on a serving platter.

The Extra Point

A small batch of Chantilly Cream elevates these lovely desserts. Pipe over the surface just before serving for a beautiful presentation.

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{testing notes}

How To Soften Cream Cheese

Whether you’re in a hurry or you just plain forgot to pull out the cream cheese to knock the chill off, it’s simple to take matters into your own hands.

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Unwrap the cream cheese & place on a microwave-safe plate. Cook on HIGH power for 10 to 15 seconds for 2 {8-oz} packages. The cream cheese should be soft but not hot in temperature. Your finger should leave a firm imprint in the cheese when pressed. Proceed with the recipe as directed.

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Game Day Entertaining
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The Tune 
“Sweet Lorraine” June Christy

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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