Mini Pumpkin Pie Cheesecakes
Ingredients
Directions
Preheat oven to 300 degrees Fahrenheit, and line a standard muffin tin with 10 cupcake liners. Prepare the crust - melt butter in a small bowl, and add graham cracker crumbs, brown sugar, cinnamon, and ginger. Stir to combine. Note: If using actual graham crackers, crumble them in a food processor or with a rolling pin in a ziploc bag (both methods work great). Scoop a heaping spoonful of the crust mixture into each cup. Press down well, using your fingers or a utensil. Prepare the cheesecake - in a large bowl, mix flour, cinnamon, nutmeg, cloves, and ginger. Add cream cheese, Greek yogurt, pumpkin, brown sugar, and vanilla extract. Beat well to combine. Add egg and beat until smooth throughout. Evenly divide mixture between cups, then bake for 25 minutes. Remove from oven, let cool, then transfer to the refrigerator. Allow to chill for at least 2 hours. Top with maple syrup and walnuts, if desired. Enjoy!
Ingredients
Directions
Preheat oven to 300 degrees Fahrenheit, and line a standard muffin tin with 10 cupcake liners.
Prepare the crust - melt butter in a small bowl, and add graham cracker crumbs, brown sugar, cinnamon, and ginger. Stir to combine. Note: If using actual graham crackers, crumble them in a food processor or with a rolling pin in a ziploc bag (both methods work great).
Scoop a heaping spoonful of the crust mixture into each cup. Press down well, using your fingers or a utensil.
Prepare the cheesecake - in a large bowl, mix flour, cinnamon, nutmeg, cloves, and ginger.
Add cream cheese, Greek yogurt, pumpkin, brown sugar, and vanilla extract. Beat well to combine.
Add egg and beat until smooth throughout.
Evenly divide mixture between cups, then bake for 25 minutes.
Remove from oven, let cool, then transfer to the refrigerator. Allow to chill for at least 2 hours. Top with maple syrup and walnuts, if desired. Enjoy!
Notes
