Yield
28 servings
Time
5 hours 10 minutes
Fall's favorite dessert is served in cupcake form with these fun mini pumpkin cheesecakes. Made with pumpkin spice graham cracker crust and creamy pumpkin.
Pumpkin Spice Graham Cracker Crust ‣ 3 cups graham cracker crumbs ‣ 1/2 cup granulated sugar ‣ 1/3 cup light brown sugar ‣ 1 teaspoon ground cinnamon ‣ 1/2 teaspoon ground ginger ‣ 1/4 teaspoon ground nutmeg ‣ 1/4 teaspoon ground cloves ‣ 3/4 cup salted butter, melted Pumpkin Cheesecake ‣ 24 ounces cream cheese, softened ‣ 1 cup granulated sugar ‣ 2 tablespoons light brown sugar ‣ 1 cup pumpkin puree ‣ 2/3 cup heavy whipping cream ‣ 1/4 cup sour cream ‣ 2 teaspoons lime juice ‣ 1 teaspoon vanilla extract ‣ 3 eggs ‣ 2 egg yolks ‣ 3 tablespoons cornstarch ‣ 1 teaspoon salt ‣ 1/2 teaspoon ground nutmeg ‣ 1/4 teaspoon ground cloves ‣ vanilla frosting, for decorating (optional)
Prepare the crust by mixing graham cracker crumbs, granulated sugar, light brown sugar, cinnamon, ginger, nutmeg, and cloves. Drizzle everything with melted butter, then use a fork to mix and fluff the mixture until it’s completely saturated. Set the crust aside for now.
Line a muffin pan with cupcake liners, then add about one tablespoon of graham cracker crust to each cavity. Firmly pack it down so that it forms an even layered crust. Once done, set the muffin pan aside.
Using a stand mixer (or hand mixer + large bowl), cream together the cream cheese, sugar, and brown sugar, then blend in the pumpkin, heavy cream, sour cream, lime juice, vanilla, eggs, egg yolk, cornstarch, salt, nutmeg, and cloves. The batter should be smooth and creamy.
Top each graham cracker crust with about three or four tablespoons of pumpkin cheesecake filling. The cups should be nearly full. Once done, send them off to bake!