Easy Mini PUMPKIN CHEESECAKE CUPS #recipe #pumpkin #dessert

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Mini Pumpkin Cheesecake Cups Recipe Servings: 12 Crust Ingredients: 1 C graham cracker crumbs (I used already made crumbs but 7 whole graham crackers would work) 5 T unsalted butter, melted 2 T sugar ¼ tsp. kosher salt Filling Ingredients: 8 ounces cream cheese, softened 4 T light brown sugar 1 large egg 1 large egg yolk 1 C pumpkin puree ½ T cornstarch 1 ½ tsp. pumpkin pie spice 1 ½ tsp. vanilla ½ tsp. kosher salt Preheat your oven to 350 degrees. Prepare a muffin pan with 12 liners so the mini cakes will come out easily. Mix the graham cracker crumbs, melted butter, sugar and salt together. Then add a tablespoon of the mixture to the bottom of each muffin cup. Press this down with the bottom of a drinking glass or you could use your fingers. Bake in the oven for 5 minutes until the crust is brown. Let these cool while you make the filling. In a large mixing bowl (I used a stand mixer with a paddle attachment), add your pumpkin puree and sugar. Mix on medium speed for 2-3 minutes until fluffy. Now, add your 1 whole egg and 1 yolk and mix until combined. It’s now ready to add your cornstarch, pumpkin pie spice, vanilla, and salt. Mix just until combined. Fill each muffin cup about ¾ full. Bake for 10-12 minutes. The middle should be slightly jiggly when done. Take out of the oven when done and let them rest on a cooling rack. Once cooled, refrigerate for at least 2 hours before serving. I left these in the tins overnight in the refrigerator just covered with cling wrap. I served them the next day with my homemade whipped cream to top (recipe below). These are simply delicious and very easy to make. Enjoy! Whipped Cream Topping 1 C heavy cream 2 T sugar 2 T vanilla Put all these in your stand mixer using the whisk attachment or a hand mixer (whisk attachment) will work too. Whisk on medium high until you have firm peaks. _____ Music from #Uppbeat (free for Creators!): https://uppbeat.io/t/sky-toes/featherlight License code: V99RZGCE8FWE1M8W