Mini Pumpkin Pie Cheesecakes

Nina Patel

By
@Meena214

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.


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Serves:

Yield: 12

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 Tbsp
unsalted butter, melted
1/4 tsp
salt
1 c
graham crackers, crushed
8 oz
cream cheese, room temperature
1 c
pumpkin purée
1/2 c
dark brown sugar
3
eggs
1 tsp
pumpkin pie spices

Directions Step-By-Step

1
Preheat oven to 325 degrees F. Line a standard-sized cupcake pan with 12 liners
2
In 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.
3
Combine 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.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: American