Description

This easy Mini Pumpkin Cheesecakes recipe is a popular autumn dessert sure to please any fall pumpkin cravings. Pumpkin pie spice with cinnamon and cream cheese pair perfectly with a yummy buttery graham cracker crust. Top with whipped cream for a fun holiday gathering spiced fall dessert.

Ingredients

1 cup graham cracker crumbs

2 Tablespoons brown sugar

3 Tablespoons butter

8 ounces cream cheese, softened

1/2 cup pumpkin puree

2 Tablespoons sour cream

1 egg

1/2 cup granulated sugar

1/2 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1/2 Tablespoon cornstarch

1/2 teaspoon vanilla

Optional- whipped cream and extra pumpkin pie spice for topping

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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.

Notes

Storage instructions: Store using an airtight container in the fridge for 3 to 4 days.

Prep Time: 20 minutes
Cool Time: 2 hours
Cook Time: 25 minutes
Category: Dessert
Method: Oven Baked
Cuisine: American