mini pumpkin cheesecake

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

Directions

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.
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.
Bake until centers are almost set, 12-15 minutes. Cool completely on wire racks. Refrigerate until chilled, about an hour or overnight.
Before serving, top with whipped cream. If desired, dust with additional cinnamon

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