Mini Pumpkin Cheesecake
Quick and easy Mini Pumpkin Cheesecake is smooth, creamy and absolutely delicious. Full of seasonal flavors that everyone will enjoy, this little snack/treat is perfect for your fall celebrations.
Servings: 12
Calories:
Equipment
- 12 Muffin Tins
Ingredients
Crust
- 8 - 9 full sheets graham cracker about 1 ½ cups of crumbs
- ¼ cup brown sugar
- ¼ cup melted unsalted butter
Pumpkin Cheesecake
- 12 oz cream cheese room temperature & softened
- 1 cup pumpkin puree
- ½ cup brown sugar
- 2 tbsp sour cream room temperature
- 1 tbsp cornstarch
- 2 tsp pumpkin spice
- 2 tsp vanilla extract
- ¼ tsp salt
- 2 large eggs room temperature
Homemade Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp confectioner sugar/ powdered sugar
Instructions
- Preheat the oven to 325°F. Place 12 muffin paper liners in the muffin tins.
Crust
- Use a food processor to crush the crackers (or buy prepared graham cracker crumbs). Add the brown sugar & melted butter to the food processor and pulse until the crumbs have become moist. Place approximately 2 tbsp of crumbs in each muffin tin. Then, press the crumbs to pack them into the bottom of the pan (use the bottom of a measuring ¼ cup to help press down).
- Bake for 10 minutes. Remove the tin from the oven and let completely cool for 15-20 minutes.
Cheesecake
- In a medium size bowl: add softened cream cheese and whip until smooth. Add brown sugar, sour cream, vanilla extract, salt, pumpkin puree, pumpkin spice and whip/beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add cornstarch into the bowl and mix until smooth. Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth.
- Divide the cheesecake batter evenly in each muffin tin. Then very gently jiggle the pan to help them level.
- Bake for 18 - 20 minutes or until the top of the cheesecake is set.
- Remove from the oven and let set at room temperature for 2 hours. Then, cover with an air tight container or saran wrap. Refrigerate for 6 hours or overnight.
Whipping Cream
- In a bowl: add cold whipping cream and sugar. Beat on medium until soft peaks form. Place the cream in a tipped pastry bag. Then decorate each bar with cream just prior to serving.