Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes Recipe

When Frank asked me to make these the other day I instantly searched my blog for the recipe only to discover that I never shared it! I can't believe it when I think about how many times I made them last fall. So I figured that it was high time to made them again, and this time, share too!

These guys are super creamy and have just enough pumpkin flavor without being overwhelming. I love making them in cupcake form too, not only because it feels a lot easier than making a full cheesecake, and you don't have to worry about water baths or anything, but also because they cook and cool faster, which means you get to the eating part quicker, which is always good.

Mini Pumkpin Cheesecake Cupcakes Recipe

Mini Pumpkin Cheesecakes

Makes 12 // Adapted from Cooking Classy

1 cups finely crushed graham crackers (from 8 sheets)

1 1/2 Tbsp granulated sugar

4 Tbsp salted butter, melted

2 (8 oz) pkg cream cheese, softened

3/4 cups granulated sugar

1 1/2 Tbsp all-purpose flour

1 Cup of pumpkin puree

1 tsp vanilla extract

1/4 cup sour cream

1/4 cup heavy cream

Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 1 1/2 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.

In a small mixing bowl, whisk together 3/4 granulated sugar with flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in pumpin puree and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 20 - 23 minutes, centers should still jiggle slightly, don't overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Store in an airtight container in refrigerator or freeze.

Pumpkin Cheesecake Cupcakes Recipe

(Easy) Cheesecake

I've been a pretty "avid" baker since I was a teenager. I used to make cupcakes at least once a week and loved trying out a new recipe for desserts especially. I've made a few cheesecakes before but always felt like they were always such a bother. Hot water baths, 3 entire packages of cream cheese, and springform pans made me turn my nose up at baking them.

Then, last week I found myself with an unused graham cracker pie crust just sitting around (from a different failed recipe attempt - whomp whomp!). Cheesecake was the first thing that came to mind, and since it was already in a pie crust I wouldn't have to worry about messing with all that annoying stuff, or being left with tons of cheesecake at the end. After doing plenty of google-ing for cheesecakes in pie pans and coming back a little disapointed I decided to do my own thing and risk it - I'm actually really happy with how it came out! Light and fluffy, sweet and tangy! Not to mention it was easy:)

(Easy) Cheesecake

1 (8oz) Package of Cream Cheese

1/2 cup of Sugar

1 tsp of Vanilla

1/8 tsp of Salt

2 Large Eggs

1/3 cup of Sour Cream

Beat cream cheese in stand mixer until fluffy. Gradually blend in sugar, vanilla, and salt. Beat in eggs, one at a time. Add in sour cream and beat to combine. Pour into prepared graham cracker crust in a pie pan.Bake for 30-35 minutes until set (mine actually poofed up a little, but settled down after cooling). Cool and refrigerate for at least 3 hours. Enjoy!