Mini Pumpkin Pie Cheesecakes

By ldelmas

Prep Time: 15 minutes

Cook Time: 30 minutes
Yield: 12 servings

Serving Size: 1 mini cheesecake

Ingredients

• 2 tablespoons unsalted butter, melted
• 1 ⁄4 teaspoon table salt
• 1 cup graham cracker crumbs
• 8 ounces light cream cheese, softened (approximately 1 cup)
• 1 cup plain canned pumpkin (not pumpkin pie filling)
• 1/2 cup dark brown sugar
• 3 large eggs
• 1 teaspoon pumpkin pie spice

Preparation

Step 1

1.Preheat oven to 325 degrees F. Line a standard-sized cupcake pan with 12 liners.
2.In 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.
3.Combine 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.
Notes

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