Ingredients
For Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- 1/4 cup light brown sugar packed
- 1/2 tspn cinnamon
For Pumpkin Cheesecake
- 1 1/2 cups whipped cream or topping
- 1 cup pumpkin puree
- 1 cup confectioners sugar
- 1 tspn vanilla extract
- 1/2 tbsp pumpkin pie spice
- 1/2 tspn salt
- 1 8oz cream cheese softened
Instructions
- Start by making the crust: in a medium size bowl mix together the graham cracker crumbs, melted butter, brown sugar, and cinnamon and mix well with a spatula until well combined.
- Line 2 standard 12-count muffin pans with cupcake liners. Add 1 ½ spoons of crumbs into each cupcake liner and use the back of the spoon to pack it down tightly. You can bake the crusts if you wish (see notes)
- Meanwhile, make the pumpkin filling: using a hand mixer or a stand mixer fitted with a whisk attachment, on medium speed, beat the cream cheese until smooth and creamy. Add the pumpkin, confectioners sugar, vanilla extract, pumpkin pie spice and salt and beat until well combined. The mixture should be smooth and creamy.
- Using a spoon or a piping bag, transfer the filling on top of the crusts. Spoon about 2-3 tablespoons of filling on top of each crust. Use the back of a spoon to smooth the tops flat.
- Refrigerate for at least 3 hours. If you’re planning to refrigerate the mini cheesecakes for more than 3 hours, I recommend covering them with plastic wrap.
- Keep refrigerated until ready to serve. Serve the mini cheesecakes with caramel sauce and more whipped cream. Cover and store leftover cheesecakes in the refrigerator for up to 5 days.
Notes
1.After step 2 you can bake the crust for 5 minutes at 350ºC. This step is completely optional. The crust will be a little bit sturdier this way. If you skip this step the crust will be crumbier but still great. If you choose to bake the crusts, you must let the warm crusts cool for 10 minutes before adding the filling on top.
2.You can make the mini cheesecakes 1-2 days in advance and keep refrigerated.
3.Also these mini cheesecakes are freezer friendly. Refrigerate them as directed in step 6, then remove from the muffin pan (keeping the cupcake liners on) and line them in a single layer in a large freezer friendly container. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator for at least 24 hours before serving.
2.You can make the mini cheesecakes 1-2 days in advance and keep refrigerated.
3.Also these mini cheesecakes are freezer friendly. Refrigerate them as directed in step 6, then remove from the muffin pan (keeping the cupcake liners on) and line them in a single layer in a large freezer friendly container. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator for at least 24 hours before serving.