Mini Pumpkin Cheesecakes

I was brave and tried three new recipes for Thanksgiving.
Two of them are going to become a new Thanksgiving tradition in our house.
Mini pumpkin cheesecakes are one of them.
Bite size pumpkin goodness topped with piped whipped cream.
Cute, easy to make and delish!
What more could you ask for.





















Mini Pumpkin Cheesecakes

I use this mini cheesecake pan to make my mini cheesecakes.

Crust:
3/4 cup crushed graham crackers ( I crushed 6 crackers in my food processor)
1 T light brown sugar
1 1/2 T butter, melted
1/4 tsp. ground cinnamon

Filling:
1 (8oz) package cream cheese
1/2 cup plus 1 T canned pure pumpkin
1 egg
2 T sour cream
1/2 cup sugar
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
pinch of cloves
1 T flour
1/2 tsp. vanilla

Preheat oven to 350 degrees.
Prepare crust by combing crust ingredients in a small bowl.  Mix to combine with a fork.
Add one rounded tablespoon of moist crumbs into each mini cheesecake space.  Use a small bottle or Pampered Chef mini tart shaper to press down the crumbs to form a crust.

Prepare the filling by beating the cream cheese until smooth.  Add pumpkin, eggs, sour cream, sugar and spices.  Blend until combined.  Add flour and vanilla and beat until well combined.
Pour filling into prepared crusts, dividing amoung the 12 spaces. 

Bake mini cheesecakes for 20 minutes.  Remove from oven and cool for about 15-20 minutes.
Cover lightly with plastic wrap and refrigerate for at least 2 hours before serving.
Top with piped whipped cream.

Recipe from Glorious Treats