Mini Pumpkin Cheesecakes

Servings: mini cheesecakes

Calories: 294cal

Preheat the oven to 350°F.
Fill regular-sized muffin tins with 18 cupcake liners.
In a medium bowl, stir together the melted butter, 1⁄2 cup sugar, and graham cracker crumbs until mixed.
Divide the graham cracker crumb mixture (about 1 tablespoon per cupcake wrapper) into the muffin tins.
In a large bowl with a hand mixer, beat the cream cheese with 1 cup of sugar until smooth.
Scrape down the sides of the bowl.
Beat in pumpkin puree, vanilla, pumpkin pie spice, and flour until well mixed.
Gently stir in eggs until well mixed.
Divide the cheesecake batter between the prepared muffin cups.
Bake 20-25 minutes, or until the cheesecakes appear matte across the tops.
Remove from the oven and let cool for 20 minutes before placing in the fridge to cool completely. Chill at least 2 hours to set before serving.
Whip heavy cream and powdered sugar with a mixer until stiff peaks form. Pipe or dollop the whipped cream onto the cheesecakes and dust with pumpkin pie spice.

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Place the muffin tins directly into the refrigerator to chill. Once the cheesecakes are chilled and firm, they will be easier to lift from the muffin tins.
When you’re making mini cheesecakes, you don’t have to worry quite as much about your cheesecakes puffing and cracking. I try to eliminate extra air in the batter by mixing the eggs in by hand. Nevertheless, we don’t use a water bath and the cheesecakes will puff a bit. Once they cool, the puffiness will come down.
If you WANT to use a water bath, fill a shallow baking dish with a couple of inches of water and set it on the rack beneath the muffin tins.
I recommend topping with whipped cream just before serving as whipped cream doesn’t store as well.

Course: Dessert

Cuisine: American

Prep Time15

Cook Time20

Chill Time2

Total Time2 35