Mini Pumpkin Cheesecakes

Just a few days ago was one of my very favorite people’s birthday. My lovely little mother. And even though I’ve mentioned how great she is a few times here on this blog, in honor of her birthday, I thought it would be appropriate to share a few more “Julie fun facts” that I happen to love.

  • She refers to celebrities by their first names, and once went through a phase of insisting I needed to marry Justin (as in Timberlake) because not only was he close with his mother but he was also a fantastic dancer. Both necessary husband qualities.
  • She once told me “that I was funny now.” As in, I was never very funny before, but I was now finally beginning to possess the gift of humor.
  • Back in her twenties, she gained a few pounds that she attributes solely to the ever so convenient location of Sander’s next to her office building…because hot fudge cream puffs had become her mid day weakness.
And the final Julie fact is that pumpkin cheesecake is one of her favorite desserts. So pumpkin cheesecake it was. I decided individual cheesecakes would be a fun twist on this fall dessert and they turned out really well. The crust is perfectly spiced with the addition of pumpkin pie spice and cinnamon and the filling is smooth and creamy. So please make this delicious dessert and wish my mom a very happy birthday!

Ingredients: Makes 12

For the crust:

  • 6 graham crackers
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 4 tablespoons melted butter
  • 1 teaspoon pumpkin pie spice
For the filling:
  • 11 oz cream cheese (1 1/2 packages)
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 3/4 cups pumpkin puree
  • 2 eggs
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla
  1. In a food processor, grind up graham crackers, sugar, butter & spices until it is moist and not too crumbly (it should be easy to press into muffin tins without falling apart)
  2. Spray muffin liners with cooking spray and press 1 tablespoon of crumb mixture into each muffin cup
  3. Bake at 325 for 8 minutes
  4. For the filling, beat cream cheese for 30 seconds, until light & fluffy
  5. Add in sugars, pumpkin, eggs, flour & spices until smooth and creamy
  6. Once crust has cooled slightly, pour filling into each cup, leaving 1/4 inch of space at the top
  7. Bake at 325 for 25 minutes.
  8. Let cool and then refrigerate for 3 hours before serving

2 thoughts on “Mini Pumpkin Cheesecakes

  1. Pingback: Kahlua Brownies « Miss Petite Sweets

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