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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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