Mini Pumpkin Cheesecakes

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My favorite time of year is FALL! I love the color palette, being back in routine from the summer, the leaves changing color, the scents of mulled cider, pumpkin and cinnamon and I love the warmth and coziness of the fall wardrobe…. sweaters and boots! The best part of fall for me is the time of Harvest! Being raised on a farm, there are so many things that I relate to in this season…. One being the kitchen of a farm family! So many hours slaying away to get meals prepared for the helping hands and the countless hours of dishes …. Our family loves their desserts and today I thought I would share one that my mom found and has become a favorite!! Enjoy! Servings- 12 Crust: 1 cup graham wafer crumbs 3 tbsp butter melted 1/2 tsp pumpkin pie spice   Filling: 1 pkg light cream cheese 3/4 cup canned pumpkin (not pumkin pie filling) 1/4 cup heavy cream 1/3 cup dark brown sugar 1 tsp pumpkin pie spice 1/2 tsp salt 2 eggs Caramel sauce Preparation: Preheat oven to 325*F~ Line a 12 cup muffin tin with paper liners or coat a 12 cup mini cheesecake pan with cooking spray. Combine graham wafer crumbs, butter and pumpkin pie spice in a small bowl. Place a heaping tablespoon of crumb mixture into each muffin cup. Press down crumbs using a spoon. Bake for 5 minutes and then cool. In a large bowl, beat cream cheese and pumpkin until smooth. Add your heavy cream, sugar, pumpkin pie spice and salt. Add eggs one at a time, mixing well after each addition. Pour filling into prepared crusts, filling cups almost to the rim. Bake at 25-30 minutes or until set. Cool before serving. Garnish with caramel sauce or whipped cream if desired…