Bite-Size Pumpkin Cheesecakes

By cindygwest

Ingredients

• CRUST
• 2/3 cup graham cracker crumbs
• 2 tablespoons Dierbergs brown sugar 2 tablespoons Dierbergs butter, melted 1 tablespoon pure maple syrup
• 1/4 teaspoon ground cinnamon
• FILLING
• 1 package (8 ounces) Dierbergs cream
• cheese, softened
• 1/2 cup canned pure pumpkin
• 1 large Dierbergs egg
• 1/4 cup firmly packed Dierbergs brown
• sugar
• 1/4 cup Dierbergs granulated sugar
• 2 tablespoons pure maple syrup
• 1/2 teaspoon ground pumpkin pie spice
• Sweetened whipped cream

Details

Servings 36

Preparation

Step 1

FOR CRUST In medium bowl, stir together all crust ingredients until well mixed. Line 36 mini muffin cups with paper baking cups. Place 1 teaspoon crumb mixture in each muffin cup; press firmly into bottom of cups and set aside.

FOR FILLING In large mixer bowl, beat cream cheese at high speed until light and fluffy. Beat in pumpkin, egg, sugars, syrup, and pie spice at low speed scraping bowl occasionally until well mixed. Spoon a scant tablespoon filling into each muffin cup. Bake in 375°F. oven until filling is set and slightly puffed, about 12 to 15 minutes. Remove cheesecakes from pans; cool on wire racks. Place in covered container; chill several hours or overnight. Serve topped with dollop of sweetened whipped cream.

Makes 3 dozen