I know it’s been a few days since I’ve made a REAL post, but it’s been a bit crazy! I’ve been battling the cold/flu so I’ve been trying to rest up and nurse myself back to health (And of course, My hubby has been taking care of me too and did a great job!). Awww, I know! Haha! He’s the best! Now, I’m feeling MUCH better and I’m ready to mingle again! Are you guys ready??
I do hope that you guys have been having a great week and start to your February thus far! Just to recap–today, I began my day with a bit of grocery shopping (even in this 20 degree weather in NYC), got a bit of work done, and had tacos for dinner (made by the Hubby & Boy, was that delicious) and decided to do a little baking. I was feeling for something a bit sweet but not too sweet since I’m just getting over this cold/flu so I went with making MINI Pumpkin Cheesecakes!
Trust me when I tell you, this recipe is light, fluffy, airy, and decadent. It was a HIT in my house and I’m sure that it will be in your house too!
Please be sure to let me know what you think.
MINI Pumpkin Cheesecake Recipe
For the crust
- 3/4 cups graham cracker crumbs
- 1 Tbsp light brown sugar
- 1 1/2 Tbsps butter (melted)
- 1/4 tsp cinnamon
For the filling
- 1 (8 oz.) package cream cheese (room temperature)
- 1/2 cup pumpkin puree (plus 1 Tbsp for later)
- 1 egg
- 2 Tbsps sour cream
- 1/2 cup granulated sugar
- 1/2 tsp cinnamon
- 1/8 tsp fresh ground nutmeg
- a pinch of cloves
- 1 Tbsp All-purpose flour
- 1/2 tsp vanilla extract
To Prepare crust
Combine graham cracker crumbs, light brown sugar, cinnamon, and melted butter in a small bowl.
Mix to combine with a fork.
Add one rounded tablespoon of moist crust crumbs into each mini cheesecake space.
Use a small bottle OR finger tips to press down the crumbs, to form a crust.
To prepare filling
Beat the cream cheese until smooth.
Add pumpkin, eggs, sour cream, sugar and spices and blend until combined.
Add flour and vanilla, and beat until well combined.
Pour filling into prepared crusts and divide batter amongst the 12 cupcake spaces.
Bake mini cheesecakes in pre-heated oven for 20 minutes. Remove from oven and cool about 15 minutes. Cover lightly with plastic wrap OR foil paper and refrigerate for 2 hours OR more!
Add whipped cream to top & serve!
Best when chilled for 2 hours or more after baking.