Ingredients
Method
Graham Cracker Crust
- Preheat oven to 350 degrees F. Line 12 muffin tins and set aside.
- Add graham crackers, melted butter, sugar, and salt to a food processor. Pulse until fine, a little thicker than sand.
- Scoop into 12 lined muffin cups. Using a spoon and fingers, push into lined muffin cups until flat against bottom.
- Place in oven and bake for 15 minutes.
- Remove from oven and set aside until pumpkin cheesecake filling is prepared.
Pumpkin Cheesecake Filling
- Add cream cheese, canned pumpkin, sugar, vanilla extract, pumpkin pie spice and egg into stand mixer or large bowl. Mix with stand or hand mixer until fully combined. Scrape with a rubber spatula, if necessary, then mix until combined.
- Scoop into all 12 graham cracker crusts. Once all are filled, bang muffin pan on counter to level out the cheesecake filling.
- Place back in oven and cook for another 15 minutes.
- Remove from oven and let cool at room temperature for about an hour.
- Then, cover the entire muffin tin with plastic wrap and place in refrigerator for at least 3 hours or overnight.
Whipped Cream
- Add heavy whipping cream, sugar, vanilla bean paste, and salt to stand mixer or large bowl.
- Mix in stand mixer or with hand mixer and mix until fluffy - about 5-7 minutes.
- Once cheesecakes are ready to be served, pipe whipped cream on top and then a sprinkle of pumpkin pie spice!
Notes
You can sub vanilla extract for vanilla bean paste in the whipped cream. Pumpkin cheesecake recipe adapted from Live Well, Bake Often.