Ingredients:
For the Crust:
1 cup (120g) graham cracker crumbs
2 tablespoons granulated sugar
1/4 teaspoon salt
3 half of tablespoons (49g) unsalted butter, melted
For the Cheesecake:
12 oz (340g) complete-fat block-style cream cheese, softened
2/3 cup (150g) natural pumpkin puree
2 half of tablespoons (35g) complete-fats bitter cream
1 tablespoon (14ml) molasses
half cup (106g) mild brown sugar, packed
2 teaspoons pure vanilla extract
1 huge egg, room temperature
1 huge egg yolk, room temperature
1 teaspoon ground cinnamon
1 teaspoon floor ginger
1/4 teaspoon floor nutmeg
1/four teaspoon floor cloves
1 teaspoon flour
1/4 cup (57ml) heavy cream
Garnish (optionally available):
Whipped cream
Ground cinnamon
Salted caramel sauce
Instructions:
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Lightly spray the liners with nonstick cooking spray.
2. In a big bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Mix well to flippantly combine. Divide this crust aggregate evenly a number of the prepared liners, pressing it firmly into a good layer. Bake for five mins, then dispose of from the oven and set aside to chill.
3. Reduce oven temperature to three hundred°F (one hundred fifty°C).
Four. In every other big bowl, using an electric hand mixer, beat the softened cream cheese, pumpkin puree, sour cream, and molasses until easy and well combined.
Five. Add the brown sugar and vanilla, and hold beating until clean, scraping down the edges of the bowl as wanted.
6. On low speed, add the egg and egg yolk, beating until just blended. Do now not overmix.
7. On low speed, upload the spices, flour, and heavy cream, and mix until simply mixed.
Divide the cheesecake filling calmly some of the cups, pouring it over the prepared crusts. The cups will be very complete.
Bake within the preheated oven for 18 mins, then turn off the oven and depart the door closed for an extra 10 mins.
Remove the pan from the oven and place it on a wire rack to cool absolutely. Once cool, transfer the pan to the refrigerator and relax for as a minimum three hours before serving.
When equipped to serve, top with whipped cream and garnish with a sprinkle of cinnamon or a drizzle of salted caramel sauce, if preferred.
Prep Time: 20 mins mins three hours forty eight minutes (which include chilling time)
Nutrition: Approximately 220 kcal per Servings: 12 mini cheesecakes
These Mini Pumpkin Cheesecakes are the correct fall treat! With a graham cracker crust and a creamy pumpkin spiced filling, they’re sure to be a crowd-pleaser. Top them off with a dollop of whipped cream and a sprinkle of cinnamon for an additional unique touch. Enjoy!
