Name: Mini Pumpkin Cheesecakes
Ingredients: 1 cup graham cracker crumbs from 1 (13.5-oz. pkg.) such as Keebler; 1/4 cup walnuts; 4 Tbsp unsalted butter, melted; 2 Tbsp brown sugar; 1/4 tsp kosher salt; 1 8 oz. package cream cheese, at room temperature; 1 cup pumpkin puree, from 1 (15-oz.) can; 1/3 cup granulated sugar; 1 tsp vanilla extract; 2 large eggs; 1 tsp ground cinnamon; 1 tsp ground ginger; 1/8 tsp ground nutmeg; 1 cup cold heavy whipping cream; 2 Tbsp powdered sugar; 1 Tbsp pure maple syrup; Pumpkin pie spice, for sprinkling

Mini Pumpkin Cheesecakes

Course: DessertsCuisine: American

Yields:

cakes

Indulge in the perfect fall treat with Mini Pumpkin Cheesecakes. A crunchy graham cracker and walnut crust harmonizes with a luscious blend of cream cheese, pumpkin puree, and warm spices. Baked to perfection, these mini delights offer a taste of autumn in every bite.

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Ingredients

For The Crust:
1 cup graham cracker crumbs from 1 (13.5-oz. pkg.) such as Keebler
1/4 cup walnuts
4 Tbsp unsalted butter, melted
2 Tbsp brown sugar
1/4 tsp kosher salt
For The Pumpkin Cheesecake Filling:
1 8 oz. package cream cheese, at room temperature
1 cup pumpkin puree, from 1 (15-oz.) can
1/3 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1 tsp ground cinnamon
1 tsp ground ginger
1/8 tsp ground nutmeg
For The Maple Whipped Cream:
1 cup cold heavy whipping cream
2 Tbsp powdered sugar
1 Tbsp pure maple syrup
Pumpkin pie spice, for sprinkling

Directions

Preheat oven to 350°F.
Line a 12-cup standard-size muffin pan with paper or foil muffin liners.
Stir together graham cracker crumbs, nuts, butter, sugar, and salt in a bowl.
Spoon two Tbsp into each muffin liner.
Use a narrow cup or your fingers to press the mixture evenly into the bottoms of the liners. Bake crusts just until lightly golden, about 5 minutes. Let cool.
While the crust cools; beat cream cheese and pumpkin puree in a bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
Add sugar and vanilla and continue beating on medium speed just until combined.
Add eggs, 1 at a time, beating just until incorporated after each addition.
Add cinnamon, ginger, and nutmeg, and beat just until combined about 30 seconds. (Do not overbeat.)
Pour cheesecake batter evenly over each crust, filling about three-fourths full.
Jiggle muffin pan to smooth the tops of the batter.
Bake in a preheated oven until the top of the cheesecakes are dry to the touch and slightly jiggles in the center, 10 to 12 minutes.
Transfer cheesecakes to wire racks, and let cool, for about 20 minutes.
Remove from pan, and place on a tray or platter.
Refrigerate until completely cool, about 1 hour.
Meanwhile, prepare the Maple Whipped Cream: Beat heavy cream, powdered sugar, and maple syrup in the bowl of a stand mixer fitted with the globe attachment, on medium-high speed, until stiff peaks form, 3 to 4 minutes.
Transfer the whipped cream to a piping bag fitted with a star tip.
Pipe whipped cream, or spoon it on each cheesecake.
Sprinkle with pumpkin pie spice and walnut pieces.
Serve immediately or refrigerate until ready to serve.

Mini Pumpkin Cheesecakes

Ingredients

Directions

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