When Frank asked me to make these the other day I instantly searched my blog for the recipe only to discover that I never shared it! I can't believe it when I think about how many times I made them last fall. So I figured that it was high time to made them again, and this time, share too!
These guys are super creamy and have just enough pumpkin flavor without being overwhelming. I love making them in cupcake form too, not only because it feels a lot easier than making a full cheesecake, and you don't have to worry about water baths or anything, but also because they cook and cool faster, which means you get to the eating part quicker, which is always good.
Mini Pumpkin Cheesecakes
Makes 12 // Adapted from Cooking Classy
1 cups finely crushed graham crackers (from 8 sheets)
1 1/2 Tbsp granulated sugar
4 Tbsp salted butter, melted
2 (8 oz) pkg cream cheese, softened
3/4 cups granulated sugar
1 1/2 Tbsp all-purpose flour
1 Cup of pumpkin puree
1 tsp vanilla extract
1/4 cup sour cream
1/4 cup heavy cream
Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 1 1/2 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
In a small mixing bowl, whisk together 3/4 granulated sugar with flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in pumpin puree and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 20 - 23 minutes, centers should still jiggle slightly, don't overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Store in an airtight container in refrigerator or freeze.
And of course, you can't forget a good dollop of homemade whipped cream and a little cinnamon:)