Mini Pumpkin Cheesecakes

Fall is, hands down, my favorite season of the year. Once September rolls around, I'm inspired to make all kinds of Fall crafts and recipes - like this one! These mini pumpkin cheesecakes are perfect for sharing with friends, adding to your lunch box for a dessert/snack (sorry not sorry), and for those of you who just want to have a couple bites of cheesecake (literally)! They taste so0o0o0oo good, you'll want to make them all season long.

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Preparation time: 20 minutes

Cook time: 30 minutes

Total duration: 50 minutes

Yields: 20 mini cheesecakes

Ingredients:

For the crust:

1 sleeve of graham crackers

1/4 cup of brown sugar

1/4 cup of white granulated sugar

1/2 cup of salted butter (melted)

For the cheesecake filling:

3 8oz 1/3 low fat cream cheese blocks (softened)

3 large eggs

1 can of pumpkin puree

1/2 cup of brown sugar

1/2 cup of white granulated sugar

1 teaspoon of pumpkin pie spice

1 teaspoon of cinnamon

1 teaspoon of pure vanilla extract

For the whip cream (optional):

1 cup of heavy cream

2 tablespoons of confectioners sugar or white granulated sugar

1/2 teaspoon of pure vanilla extract

Cinnamon for garnish (optional)

Instructions:

1. Preheat the oven to 350°F.

2. Remove the 3 cream cheese blocks from the fridge, unwrap and let sit until softened. *You can work on the crust while this takes place*

2. Line the muffin tin pan with cupcake/muffin liners.

3. Use the crush setting on a food processor to crumble the graham crackers.

4. Add 1/2 cup of butter to microwave to melt the butter to a liquid (about 45 seconds).

5. In a medium sized bowl, add the crumbled crackers, melted butter, and 1/4 cups of brown and white sugar. Mix until well combined.

6. Add a heaping tablespoon of pre-made crust to each of your liners. Then, press the crumble down with a 1/4 measuring cup to make it into the shape of crust. Set aside.

7. In a large mixing bowl, add the pumpkin puree, eggs, brown sugar, cinnamon, and pumpkin pie spice. Mix until well combined and set aside.

8. In a separate bowl or stand mixer, add the softened cream cheese, granulated sugar, and vanilla. Using an electric hand mixer (if using a regular mixing bowl) or your stand mixer whip on medium-high speed until the ingredients have come together in a creamy consistency.

9. Add the pumpkin puree mixture into the cream cheese mixture and whip until well combined.

10. Using a 1/4 measuring cup, scoop in the cheesecake filling into your muffin liners.

11. Add the mini cheesecakes into the preheated oven for 25-30 minutes. To test whether they are ready, stick a fork in a few; if the fork comes out clean they are fully baked.

12. Remove the mini cheesecakes from the oven and refrigerate them for 3-4 hours.

Additional steps for homemade whip cream:

13. Remove mini cheesecakes from the fridge and set aside.

14. In a mixing bowl, add 1 cup of heavy whipping cream, 2 tablespoons of sugar (confectioners or granulated), and 1/2 teaspoon of vanilla. Whip together using an electric hand mixer (if using a regular mixing bowl) or your stand mixer whip on medium-high speed until the ingredients have come together in a whip cream consistency (about 4 minutes). You can tell the consistency is perfect if you lift your mixer and have soft peaks.

15. Add the whip cream to a piping bag with the tip of your choice. In a circular motion, squeeze out the whip cream onto the mini cheesecakes.

16. (Optional) sprinkle cinnamon on top of the whip cream for garnish.

17. Enjoy!

If you liked this recipe, let me know below. If you try it, share it with me! Not that it's necessary, but it always feels good to know someone out there is enjoying my recipes!

From my home to yours,

Nat

Xoxo,

Nurturing Natalie