Ingredients

The following ingredients have 30 Servings
  • 150 g Graham Crackers or Gingersnap Cookies ((I like to use cinnamon sugar graham crackers))
  • 4 Tbsp Unsalted Butter, melted
  • 8 oz Cream Cheese, softened to room temperature
  • 1/2 cup Canned Pumpkin Puree ((not pumpkin pie filling))
  • 3/4 cup packed Brown Sugar, light or dark
  • 2 Tbsp All-Purpose Flour
  • 1/2 tsp Pumpkin Pie Spice
  • 1/2 tsp Pure Vanilla Extract
  • 1/4 tsp Salt
  • 1 large Egg
  • Whipped Cream, for topping ((optional))

Instruction

  • Preheat the oven to 350 F. Line a mini muffin tin with liners (or spray the tin with nonstick cooking spray). (Note: You may have to bake these in batches if using a mini muffin tin with 12 or 24 spaces.)
  • In the bowl of a food processor, pulse the graham crackers or cookies until finely ground. Add butter and pulse until the mixture looks wet and starts to clump. Spoon a scant (not filled all the way) 1Tablespoon of the crust into the bottom of each space in the mini muffin tin. Use the rounded back of the Tablespoon to press the crust gently into the bottom.
  • Wipe the crumbs out of the bowl of the food processor and return it to the base.
  • In the bowl of the food processor, combine all of the ingredients for the filling. Turn the processor on and blend until the filling is smooth, scraping down the sides a few times during mixing.
  • Use the 1 Tablespoon measure to top off each of the mini muffin tins. Fill them all the way to the top (the cheesecake filling will barely rise as it bakes).
  • Bake on the middle rack of the oven for 20-22 minutes, or until the tops of the cheesecakes are firm (remove them from the oven immediately if a fine crack appears on the surface of any of the cheesecakes).
  • Allow to cool at room temperature before serving or refrigerate for up to 3 days. Top with whipped cream just before serving, if you'd like.