Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
What started out as an experiment to see if I could bake miniature pumpkin cheesecakes on my Char-Broil Big Easy ended up being one of the best tasting desserts I’ve had in a long time. I was contemplating Thanksgiving, and dreaming about how great a turkey out of my Big Easy tastes, when it dawned on me…. why not also use the Big Easy for making dessert?
These little cheesecakes take less than 30 minutes to cook. They need to chill overnight. Well, they should chill overnight… I can’t say that all of them lasted that long. I think you can shortcut the chilling by placing them in the freezer for 15-20 minutes. And the taste? Phenomenal! Fantastic pumpkin flavor. Creamy. The best pumpkin cheesecake you can imagine.
Mini pumpkin cheesecakes on the Char-Broil Big Easy are the best way to cap off a great turkey dinner. If you prefer a non-Thanksgiving version, try my Big Easy mini classic cheesecakes.
I used pre-made miniature pie crusts and cooked them in the Big Easy using the baking pans designed specifically for the cooker. If you don’t have them (they’re also great for making mini pizzas) you can use the standard basket that comes with the Big Easy (you can cook 4 pies at a time) and better yet, use the bunk bed basket which doubles the number of pies you can cook at a time.
Mini Pumpkin Cheesecakes on the Char-Broil Big Easy
- 4 packages Keebler Ready Crust Mini Graham Pie Crusts 6 crusts in each package
- 3 8 ounce cream cheese softened
- 3 eggs lightly beaten
- 1 cup brown sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Whipped cream for serving (optional)
- Fire up your Big Easy or preheat an oven to 350 F.
- Place cream cheese in a mixer and beat until creamy.
- With the mixer still running, add the eggs one at a time.
- Add remaining ingredients and mix well.
- Pour mixture into the pie crusts, about 1/3 cup each. Do not overfill. You may not need all 24 crusts.
- Place in the Big Easy (you’ll have to work in batches) or oven, and cook 15-20 minutes or until batter has set.
- Remove from oven and let cool slightly then refrigerate overnight before serving. Top with whipped cream if desired.
Nutritional values are approximate.