Mini Pumpkin Cheesecakes with Cinnamon

Serves 24 in about 1 hour. The pot starts with graham crackers, then whipped cream.

Ingredients

• 10 graham crackers
• ¼ cup butter, softened
• 2 tablespoons granulated sugar
• 8 ounces cream cheese, softened
• ⅓ cup brown sugar
• ⅓ cup granulated sugar
• ½ cup pumpkin puree
• 1 large egg
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla
• Whipped cream
• Cinnamon

Method

1. Heat the oven to 350℉ and line your mini muffin tin with mini muffin liners.
2. Process the graham crackers in your food processor until they turn into crumbs, then add in the sugar and butter and process again.
3. Tip in about 1 tablespoon of the graham cracker crumbs to each liner and press down, for the crust.
4. In a mixing bowl, beat the cream cheese and sugars together with a hand mixture until smooth.
5. Stir in the pumpkin puree, egg, pumpkin pie spice, and vanilla and beat again until smooth.
6. Tip in about 1 ½ to 2 Tablespoons of the filling into each mini muffin liner, it should reach the top of the liner.
7. Cook for about 15-20 minutes, or until there are cracks in the top of the mini cheesecakes.
8. Cool at least 30 minutes before adding any whip topping or removing the liners.

More dessert ideas are in the dessert collection.