Mini Pumpkin Cheesecake

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 Mini Pumpkin Cheesecakes

 

 

Ingredients

Crust

  • 3/4 cup graham cracker crumbs
  • 1 tablespoon light brown sugar
  • 1 1/2 tablespoons butter melted
  • 1/4 teaspoon cinnamon

Filling

  • 8 oz cream cheese 1 package
  • 1/2 cup canned pumpkin puree plus 1 tablespoon
  • 1 egg
  • 2 tablespoons sour cream
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon fresh ground nutmeg
  • pinch of cloves
  • 1 tablespoon flour
  • 1/2 teaspoon vanilla

    Instructions 

    • Preheat oven to 350*F
         2. Prepare crust by combining crust ingredients in a small bowl. Mix to combine with a fork.   Add one rounded tablespoon of moist crust crumbs into each mini cheesecake space. Use a small bottle (such as a spice bottle, or a shot glass) to press down the crumbs, to form a crust.

    Prepare the filling

    • Beat the cream cheese until smooth. Add pumpkin, egg, sour cream, sugar and spices. Blend until combined. Add flour and vanilla, and beat until well combined.
    • Pour filling into prepared crusts. Divide batter among the 12 spaces.
    • Bake mini cheesecakes in pre-heated oven for 20 minutes. Remove from oven and cool about 15 minutes. Cover lightly with plastic wrap and refrigerate for 2 hours minimum.
      Cheesecake can be made and stored up to 2 days in advance.

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