Pumpkin Cheese Cake Minis

By froggyess

Recipe courtesy Paula Deen

Ingredients

• Crust (but can also use pre-made graham cracker crusts, 6 p/pack):
• 1 1/2 cups graham cracker crumbs
• 4 tablespoons sugar
• 1/4 cup (1/2 stick) butter, melted
• Filling:
• 2 (8-ounce) packages cream cheese, at room temperature
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon pure vanilla extract or almond extract
• 2 eggs
• 1/2 - 3/4 cup solid pack pumpkin

Preparation

Step 1

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.

To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 35-40 minutes. Allow to cool completely before serving.