Mini Pumpkin Cheesecakes

DSC_0018new.jpg

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!

Ingredients: (Makes ~28-30 cupcake sized cheesecakes)

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)

Addie Abohosh