Mini Pumpkin Cheesecakes

 

I love the fall and everything pumpkin! I made a third of this recipe so 8 mini pumpkin cream cheese cakes since I only had 1 block of 8 oz cream cheese.

 Mini Pumpkin Cheesecakes (~from lemontreedwelling)

 

INGREDIENTS:

1 ¼ c. graham cracker crumbs (used 100 ml-1/3 cup + 1 tbp + 1 tsp)

13/4 c. granulated sugar (divided) (used 3 tbp and 3 tsp, divided)

½ c. brown sugar (divided) (used 3 tbp and 3 tsp, divided)

¼ c. salted butter (used 2 tbn)

1 ½ c. pumpkin puree (used ½ cup)

3 large eggs (used 1 egg)

1 ½ tsp. cinnamon (used ½ tsp)

½ tsp. nutmeg (used a little shy ¼ tsp)

½ tsp. ginger  (used a little shy ¼ tsp)

¼ tsp. salt (used a little shy 1/8 tsp)

24 oz. cream cheese, softened (used 1 8oz cream cheese)

1 tsp. vanilla extract (used a little shy ½ tsp)

 

 

INSTRUCTIONS:

1.      In a medium mixing bowl, combine graham cracker crumbs, ¼ c. sugar, ¼ c. brown sugar, and melted butter. Mix well. (used 100 ml ground graham cracker, 20 ml white sugar [1 tbn and 1 tsp], 20 ml brown sugar [1 tbn and 1 tsp], 2 tablespoon butter)

2.      Divide evenly among 24 regular sized muffin tins (*lined with cupcake liners) and press down firmly. Chill while filling is being prepared. (lined 8 muffins)

3.      In a large mixing bowl, combine pumpkin, ½ c. brown sugar, eggs, cinnamon, nutmeg, ginger, and salt (used ½ c pumpkin, 40 ml brown sugar [2 tbp and 2 tsp], 1 egg, ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, 1/8 tsp salt). Mix well.

4.      In a separate bowl combine softened cream cheese, ½ c. sugar, and vanilla (used one 8 oz cream cheese, 40 ml white sugar [2 tbp and 2 tsp], ½ tsp vanilla). Blend until creamy.

5.      Combine the pumpkin mixture with the cream cheese mixture; blend until smooth.

6.      Scoop ⅓ c. filling into each muffin cup.

7.      Bake at 350° for 25-30 minutes or until centers are set.

8.      Cool on a wire rack.

9.      Refrigerate, covered, 2-3 hours or until ready to serve.