Mini Pumpkin Cheesecakes

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Oh MAN! These little guys are so good. It’s fall and I was feeling the itch to bake and created this recipe out of my love for pumpkin and cheesecake….I cannot wait for you to try these!

Mini Pumpkin Cheesecakes


Addie Roberts | October 31st, 2018

  • Prep time: 15 minutes
  • Cook time: 15-17 minutes
  • Total time: 30-32 minutes

Servings: 28-30 cupcake sized cheesecakes

Ingredients:

FILLING -

  • 1 can of pumpkin puree
  • 24 oz of cream cheese
  • 3/4 cup of sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 3 eggs

CRUST -

  • 2 cups of crushed cinnamon graham crackers
  • 1/2 cup of butter

Instructions:

  1. Preheat the oven to 350 degrees F
  2. Warm the cream cheese (microwave is fine) and dump into a large mixing bowl
  3. Using a mixer, mix the cream cheese until smooth and fluffy
  4. Add in remaining ingredients and set aside
  5. Melt the butter in a medium sized bowl
  6. Crush the graham crackers and mix in with the butter, stirring well
  7. Place muffin tins in the muffin pan (~28-30, depending on scoop sizes)
  8. Place ~1 Tbsp of the crust in the bottom of each tin. Using your fingers or the back of a spoon, press the crust into the bottom of the tin until compact
  9. Pour ~1/4 cup of filling over the crust
  10. Bake for 15-17 minutes until somewhat firm. Let the cheesecake cool and store in the fridge (and best served cold)