Mini Pumpkin Cheesecake
Indulge in the flavors of autumn with these Mini Pumpkin Cheesecakes, featuring a graham cracker crust and creamy pumpkin-spiced filling, topped with a dollop of whipped cream and a sprinkle of pumpkin pie spice for the perfect bite-sized fall treat, perfect for a fall bake sale or to serve after Thanksgiving dinner!
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Ingredients
- 1 cup Graham cracker crumbs
- 2 tbsp Brown Sugar
- 3 tbsp Butter
- 8 ounces Cream Cheese, softened
- 1/2 cup Pumpkin puree
- 2 tbsp. Sour Cream
- 1 Egg
- 1/2 cup Granulated Sugar
- 1/2 tsp Cinnamon
- 1/2 tsp Pumpkin Pie Spice
- 1/2 tbsp Cornstarch
- 1/2 tsp Vanilla
- Optional- whipped cream and extra pumpkin pie spice for topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Add cupcake liners to a muffin tin, and set aside.
- In a microwave safe bowl, melt the 3 tbsp. butter by microwaving on 30 second increments.
- In a medium mixing bowl, stir together graham cracker crumbs, brown sugar, and melted butter, until well combined.
- Divide the crumb mixture between the lined muffin tin cups, and press the mixture into the bottom of each cup.
- Bake at 350 for 5 minutes.
- Meanwhile, in a large mixing bowl, use an electric mixer to mix together the cream cheese, pumpkin puree, sour cream, and granulated sugar.
- Once combined, add the egg, cinnamon, pumpkin pie spice, cornstarch, and vanilla extract.
- Mix again, until well combined.
- Divide the cheesecake mixture between each of the muffin cups.
- Bake at 350 for 20 minutes.
- Allow the cheesecakes to cool, and then chill in the refrigerator for at least 2 hours.
- Before serving, top with whipped cream and a sprinkle of pumpkin pie spice, if desired.