Mini Pumpkin Cheesecakes (Print version)

Creamy mini pumpkin cheesecakes with graham cracker crust, warm spice, and whipped cream topping.

# Ingredients:

For the crust

01 - 1 cup (120 g) graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 1/4 teaspoon fine salt
04 - 4 tablespoons (56 g) unsalted butter, melted

For the pumpkin cheesecake filling

05 - 12 oz (340 g) full-fat block cream cheese, softened
06 - 2/3 cup (160 g) plain pumpkin puree
07 - 1/2 cup (105 g) packed light brown sugar
08 - 3 tablespoons (45 g) full-fat sour cream, room temperature
09 - 2 teaspoons vanilla extract
10 - 1 large egg, room temperature
11 - 1 large egg yolk, room temperature
12 - 1 teaspoon ground cinnamon
13 - 1/2 teaspoon ground ginger
14 - 1/4 teaspoon ground nutmeg
15 - 1/8 teaspoon ground cloves
16 - 1 tablespoon all-purpose flour
17 - 1/4 cup (60 ml) heavy cream

For serving

18 - 1 cup (240 ml) sweetened whipped cream
19 - Ground cinnamon, for dusting
20 - Caramel sauce, optional

# Instructions:

01 - Preheat the oven to 350 F. Line a 12-cup muffin pan with paper liners and lightly coat the liners with nonstick spray.
02 - Stir graham cracker crumbs, granulated sugar, salt, and melted butter until evenly moistened. Divide among the liners, press firmly into flat bases, and bake for 5 minutes. Reduce the oven to 300 F.
03 - Beat the softened cream cheese, pumpkin puree, brown sugar, sour cream, vanilla, and spices until smooth. Add the egg and yolk on low speed, then mix in the flour and heavy cream just until combined.
04 - Divide the batter over the warm crusts, filling each liner almost to the top. Tap the pan gently once or twice to release large air bubbles.
05 - Bake at 300 F for 17-19 minutes, until the edges are set and the centers still have a slight jiggle. Do not bake until firm.
06 - Cool the cheesecakes in the pan on a rack until room temperature. Refrigerate for at least 3 hours, or overnight, before removing from the liners.
07 - Top each chilled cheesecake with whipped cream, a dusting of cinnamon, and a light drizzle of caramel if desired. Serve cold.

# Good to know:

01 - Makes 12 standard muffin-size mini cheesecakes.
02 - Chill at least 3 hours before serving for the cleanest texture.
03 - Freeze without whipped cream for up to 2 months.

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