mini pumpkin pie cheesecakes
Updated on Nov 24, 2013
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.
prep time
15 Min
cook time
30 Min
method
Bake
yield
Yield: 12
Ingredients
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 1 cup graham crackers, crushed
- 8 ounces cream cheese, room temperature
- 1 cup pumpkin purée
- 1/2 cup dark brown sugar
- 3 - eggs
- 1 teaspoon pumpkin pie spices
How To Make mini pumpkin pie cheesecakes
-
Step 1Preheat oven to 325 degrees F. Line a standard-sized cupcake pan with 12 liners
-
Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Desserts
Ingredient:
Fruit
Method:
Bake
Culture:
American
Keyword:
#pumpkin cheesecake
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