Mini Pumpkin Cheesecakes

Yield: 16 mini cheesecakes

Author: Ana Marti

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Mini Pumpkin Cheesecakes

Prep time: 10 MinCook time: 18 Mininactive time: 1 HourTotal time: 1 H & 28 M

These mini pumpkin cheesecakes are sure to be a crowd-pleaser. They are so easy to make and take no time at all compared to a regular cheesecake.

Ingredients

CRUST

• 1/2 cup ginger snap cookie crumbs
• 1/2 cup graham crackers crumbs
• 1/4 cup walnuts
• 2 tablespoons light brown sugar
• 4 tablespoons butter, melted
• pinch of salt

PUMPKIN CHEESECAKE FILLING

• 8 oz cream cheese, room temperature
• 1/2 cup packed light brown sugar
• 1 large egg, room temperature
• 1 cup 100% pumpkin puree
• 3 tablespoons sour cream, room temperature
• 1 teaspoon pumpkin spice
• 1 teaspoon vanilla extract
• pinch of salt

Instructions

For the Crust

1. Preheat oven to 350F. Line cupcake tins with cupcake papers.
2. Add graham crackers, ginger snack cookies, and walnuts to your food processor and pulse until broken into small pieces (you want it to resemble sand). Add to a bowl and pour in melted butter. Use a rubber spatula to mix the butter thoroughly.
3. Using a tablespoon or a cookie scoop, transfer the mixture to your cupcake tins. Press into a flat layer using your fingers or a shot glass.
4. Bake for 8 minutes, or until slightly darker in color. Remove from the oven and set aside.

For the filling

1. Add cream cheese to a bowl and with a hand mixer, mix at medium speed to cream.
2. Add sugar to the bowl and mix on medium speed until creamy. With a rubber spatula scrape down the sides of the bowl and mix until everything is incorporated.
3. Add the egg and mix for about 30 seconds. Add pumpkin puree, sour cream, pumpkin spice, a pinch of salt, and vanilla extract. Mix again for about 2 minutes on medium speed until smooth. Don't forget to scrape down the sides of the bowl.
4. Using a tablespoon or a cookie scoop, transfer the cheesecake mixture to your cupcake tin. Fill about 3/4 of the way up.
5. Bake the cheesecakes at 350F for 18 minutes. Turn the oven off, open the oven door slightly and allow the cheesecakes to rest for about 1 hour. Remove from the oven and allow them to cool completely for about 15 minutes. After they have cooled completely, let them set in the refrigerator for a minimum of 2 hours or enjoy them right away.
6. Top them with a dollop of whipped cream, a pinch of cinnamon, and ENJOY!

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