Mini Pumpkin Cheesecakes
- fall
- golden sugar
Categories:
These pumpkin cheesecakes from blogger Savvy Saving Couple are bite-sized and perfect for fall snacking, the holidays, or parties.
Crust
- 2 tablespoons Melted butter 2 tablespoons Melted butter
- 8 full sheets Graham crackers 8 full sheets Graham crackers
Pumpkin Cheesecake Filling
- 8 ounces Cream cheese, room temperature 8 ounces Cream cheese, room temperature
- Domino® Golden Sugar ½ cup ½ cup Domino® Golden Sugar
- ¾ cup Canned pumpkin puree ¾ cup Canned pumpkin puree
- 1 Egg, room temperature 1 Egg, room temperature
- 1 tsp. Vanilla 1 tsp. Vanilla
- 1 tsp. Pumpkin pie spice 1 tsp. Pumpkin pie spice
Instructions
Crust
Preheat oven to 325F.
Prepare a 12-count muffin tin with 12 foil cupcake wrappers. Spray each wrapper with nonstick spray and set aside.
Add the graham crackers to a food processor and process the crumbs until they are finely ground.
Add cookie crumbs to a medium-sized mixing bowl with melted butter and combine.
Firmly press crumbs evenly into each cupcake liner pressing each down to create a tightly packed layer.
Bake crust for 10 minutes at 325F. Once done, remove from the oven, and set aside.
Pumpkin Cheesecake Filling
In a large bowl, add cream cheese, sugar, egg, extract, and pumpkin spice. Beat with a hand mixer until smooth (about 3 minutes). Add in the pumpkin puree and mix until fully combined.
Add filling to each muffin tin crust evenly.
Bake for 18-20 minutes, or until tops are fully set.
Allow to cool for one hour at room temperature.
Chef's Tip
Add a dollop of fresh whipped cream (optional).
