mini pumpkin pie cheesecakes
If you can’t find graham cracker crumbs in your local store (or want to make your own). Place 5 whole graham cracker sheets in a medium zippered storage baggie. Use the bottom of a glass measuring cup to crush thoroughly. A batter dispenser can make quick work of spooning the filling into the cups.
yield
serving(s)
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For mini pumpkin pie cheesecakes
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2 Tbspunsalted butter, melted
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1/4 tspsalt
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1 cgraham crackers, crushed
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8 ozcream cheese, room temperature
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1 cpumpkin purée
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1/2 cdark brown sugar
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3eggs
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1 tsppumpkin pie spices
How To Make mini pumpkin pie cheesecakes
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1Preheat oven to 325 degrees F. Line a standard-sized cupcake pan with 12 liners
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2In a small bowl, toss together melted butter, salt, and graham crumbs. Use a tablespoon measure to spoon 1 heaping tablespoons crumb mixture into each liner. Press down with back of spoon to flatten. Bake crusts for 5 minutes or until lightly browned.
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3Combine cream cheese, pumpkin, brown sugar, eggs, and pumpkin pie spice in a medium bowl. Beat on high with mixer for 2-3 minutes or until smooth. Spoon batter evenly into cups and bake for 20-25 minute or until set. Serve warm, room temperature, or chilled. Cheesecakes may be made up to 4 days before serving.
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