Cheesecake is one of the most scrumptious desserts I’ve ever had, and to kick off the fall season, I made these pumpkin cheesecakes that are bite size. This recipe is a variation of a recipe from Live Well Bake Often. Letting the cheesecakes cool, is really what makes them set and become firmer. This recipe makes about 12 mini cheesecakes.
Ingredients
- 1 cup of gram cracker crumbs
- 2 tablespoons of sugar
- 4 tablespoons of butter melted
- 8 ounces of Philadelphia cream cheese
- ½ cup of sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of pumpkin pie spice
- ¾ cup of pumpkin puree
- 1 egg
Recipe
- Preheat oven to 325 °F
- Line a muffin tin with cupcake liners or silicone cupcake liners
- Combine graham cracker crumbs, 2 tablespoons of sugar and butter
- Press the gram cracker mixture into the lined muffin tin and set it aside
- In an electric mixer, combine the cream cheese, sugar and vanilla until creamy
- Add in the pumpkin puree to the mixture
- Scrape down sides of bowl and mix in the egg
- Evenly divide the mixture among the crusts
- Cook the cheesecakes for 25-30 minutes
- Once cooked, remove from the oven and let cool for 1 hour, and then 3 hours or overnight in the fridge. Make sure that before you put the cheesecakes in the fridge you wrap them in plastic wrap.