Mini Pumpkin Pie Cheesecakes

By Murphette

Ingredients

• 2 tablespoons unsalted butter, melted
• 1 ⁄4 teaspoon table salt
• 1 cup graham cracker crumbs
• 8 ounces light cream cheese, softened (approximately 1 cup)
• 1 cup plain canned pumpkin (not pumpkin pie filling)
• 1/2 cup dark brown sugar
• 3 large eggs
• 1 teaspoon pumpkin pie spice

Details

Servings 12
Adapted from holiday.bedbathandbeyond.com

Preparation

Step 1

Instructions:

Preheat oven to 325 degrees F. Line a standard-sized cupcake pan with 12 liners.

In a small bowl, toss together melted butter, salt, and graham crumbs. Use a tablespoon measure to spoon 1 heaping tablespoons crumb mixture into each liner. Press down with back of spoon to flatten. Bake crusts for 5 minutes or until lightly browned.

Combine cream cheese, pumpkin, brown sugar, eggs, and pumpkin pie spice in a medium bowl. Beat on high with mixer for 2-3 minutes or until smooth. Spoon batter evenly into cups and bake for 20-25 minute or until set. Serve warm, room temperature, or chilled. Cheesecakes may be made up to 4 days before serving.