I know it’s past Thanksgiving weekend now, but pumpkin season is still here! So I thought I’d share the mini pumpkin cheesecake recipe I came up with over the weekend!
In my family, we’re not huge pumpkin pie eaters, but throw the word cheesecake into the mix and we’re sold. I’m always asked to bring cheesecake to family holidays. I had been making regular big cheesecakes in a springform pan, but there always seems to be tons of leftovers that end up going to waste 🙁 Enter the mini cheesecake! Have two if you want! Try freezing the extras!
- 1 1/3 cup graham cracker crumbs
- 2 Tbsp sugar
- 1/4 cup butter
- 1/4 tsp cinnamon
- 1 - 250 g cream cheese room temperature
- 500 mL sour cream
- 1 cup canned or fresh pumpkin
- 2/3 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1 1/4 tsp pumpkin pie spice
- 500 ml sour cream
- 4 Tbsp sugar
- 1/2 tsp vanilla
Line muffin pans with 20 muffin liners.
Combine graham cracker crumbs, sugar and cinnamon in a small bowl
Melt butter and add to graham cracker mixture, mix.
Spoon a rounded tablespoon into the 20 muffin liners, press firmly (I use the bottom of a small cup to press down)
Beat cream cheese until creamy
Add sour cream, pumpkin, eggs, sugar, vanilla and pumpkin pie spice until well blended.
Spoon 1/4 cup into the muffin cups, over top the crust
Bake at 325 degrees for about 15-20 minutes. Until tops are set.
Increase oven to 400 degrees (don't remove the cheesecakes!)
Mix together all glaze ingredients.
Once oven heats to 400 degrees, remove the cheesecakes from the oven and top with 1 Tablespoon of glaze.
Bake 5 minutes
Cool on the counter, then place the cheesecakes in the fridge to cool completely
Serve with Whipped cream
If you'd like to make these into original flavoured cheesecakes, replace the pumpkin with sour cream and omit the pumpkin pie spice. Up the vanilla in the filling to 3 tsp.