Mini CheesecakesPumpkin

Ingredients

Crust

• 3/4 cup graham cracker crumbs

• 1 tablespoon light brown sugar

• 1 1/2 tablespoons butter melted

• 1/4 teaspoon cinnamon

Directions

Filling

• 8 oz cream cheese (1 package)

• 2 cups of pumpkin (1 can)

• 2 eggs

• 1/2 cup sugar

• 1/2 teaspoon cinnamon

• 1/8 teaspoon fresh ground nutmeg

• Pinch of cloves

• 1 tablespoon flour

• 1/2 teaspoon vanilla

1.) Preheat oven to 350*F

2.) Prepare crust by combining crust ingredients in a small bowl. Mix to combine with a fork. Add one rounded tablespoon of moist crust crumbs into each mini cheesecake space. I did use cupcake liners to make it easier to get them out after. Use a small bottle (such as a spice bottle, or a shot glass) to press down the crumbs, to form a crust.

3.) Prepare the filling by mixing the cream cheese until smooth. Add pumpkin, eggs, sugar, and spices. Blend until combined. Add flour and vanilla, and mix until well combined.

4.) Pour filling into prepared crusts. Divide the batter among the 12 spaces.

5.) Bake mini cheesecakes in a preheated oven for 20 minutes. Remove from the oven and cool for about 15 minutes. Cover lightly with plastic wrap and refrigerate for 2 hours minimum.

6.) Top with whipped cream and cinnamon and enjoy!