Mini Pumpkin Cheesecake (Print Version)
# Ingredients:
01 -
1/4 teaspoon cinnamon.
02 -
1 tablespoon brown sugar.
03 -
2 tablespoons melted butter.
04 -
3/4 cup graham cracker crumbs.
05 -
8 ounces softened cream cheese.
06 -
1/2 cup plus 1 tablespoon of pumpkin puree.
07 -
1 large egg (make sure it's not cold).
08 -
2 tablespoons sour cream.
09 -
1/2 cup sugar for sweetness.
10 -
A pinch of cloves.
11 -
1/2 teaspoon cinnamon.
12 -
1/8 teaspoon nutmeg.
13 -
1 tablespoon flour.
14 -
1/2 teaspoon vanilla.
15 -
1 teaspoon cinnamon.
16 -
1/8 teaspoon cloves.
17 -
1/2 teaspoon cinnamon.
18 -
15 ounces canned pumpkin puree.
19 -
1 teaspoon vanilla extract.
20 -
4 tablespoons butter, melted.
21 -
24 ounces of cream cheese.
22 -
1/4 cup sour cream.
23 -
1 3/4 cups crushed graham crackers.
24 -
1 1/2 cups regular sugar.
25 -
2 tablespoons all-purpose flour.
26 -
1/4 teaspoon nutmeg powder.
27 -
3 eggs at room temperature.
28 -
3 tablespoons light brown sugar.
# Instructions:
01 -
Set your oven to 350°F to preheat.
02 -
Combine crumb mix. Spoon a tablespoon into cups. Press it tightly using a small jar.
03 -
Blend the cream cheese until creamy. Add pumpkin, eggs, sour cream, sugar, and spices. Stir in vanilla with flour.
04 -
Spoon the filling evenly into the cups. Bake for 20 minutes. Let them cool for 15 minutes, then chill in the fridge for 2 hours.
05 -
Mix crust ingredients together. Push the crust evenly into the bottom of a springform pan.
06 -
Beat cream cheese to a smooth texture. Add everything else and mix until there's no lumps.
07 -
Pour the filling in the crust. Bake for an hour. Let it cool in the oven with the door open. Chill for 4 hours in the refrigerator.
# Notes:
01 -
Make sure ingredients are at room temperature, so the filling turns creamy.
02 -
Let it cool slowly to avoid crack lines.
03 -
You can freeze it for up to 2 months.
04 -
Add whipped cream topping before serving.