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…