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Mini Pumpkin Cheesecake

Desserts

Mini Pumpkin Cheesecake

Swap the graham cracker crumbs for gluten-free graham crackers or another gluten-free crust option.

Ingredients

  1. 1 cup graham cracker crumbs
  2. 3 tablespoons butter, melted
  3. 2 tablespoons sugar
  4. 1 package (8 ounces) cream cheese, softened
  5. 1 cup canned pumpkin
  6. 3/4 cup sugar
  7. 1-1/2 teaspoons pumpkin pie spice
  8. 1 teaspoon ground cinnamon
  9. 1 teaspoon vanilla extract
  10. 2 large eggs, room temperature
  11. whipped cream

Directions

  1. Preheat oven to 350°. Combine crumbs, butter and sugar; press gently onto bottoms of 18 foil-lined muffin cups. Bake 8-10 minutes or until lightly browned. Let cool.
  2. In another bowl, combine cream cheese, pumpkin, sugar, pie spice, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Spoon over crusts.
  3. Bake until centers are almost set, 12-15 minutes. Cool completely on wire racks. Refrigerate until chilled, about an hour or overnight.
  4. Before serving, top with whipped cream. If desired, dust with additional cinnamon

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