Ingredients

The following ingredients have 12 Servings
  • 1 cup graham cracker crumbs
  • 3 Tablespoons butter
  • 1 ½ Tablespoons sugar
  • 8 ounces cream cheese
  • ⅓ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup pumpkin puree
  • 1 ½ teaspoons pumpkin pie spice

Instruction

  • Melt the butter in a microwave safe bowl. Then add in the graham cracker crumbs and 1 1/2 Tablespoons of sugar. Mix together well and divide evenly into the bottom of 10-12 muffin tin cups that have been lightly greased. Press gently with fingers into the bottom of each cup.
  • In a medium size mixing bowl combine the cream cheese, 1/3 cup sugar, egg and vanilla. Beat with a hand mixer until smooth.
  • Remove about 1/4 of the cream cheese mixture and put into a small mixing bowl and add the pumpkin puree and pumpkin pie spice to it.
  • Spoon the plain cheesecake mixture divided evenly among the 12 muffin cups. Fill them about 1/2 to 2/3 full. Then drop 1 Tablespoon of the pumpkin/cream cheese mixture on top of each muffin and swirl with a small knife or a toothpick.
  • Bake in a 300 degree oven for about 30 minutes. Rotate the pan halfway through the cooking time. Let them cool completely in the pan and then remove. Store in the refrigerator.
  • They are delicious with whipped topping on them.