Mini Pumpkin Cheesecakes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325°F. Line a muffin tin with cupcake liners and set aside.

Step 2

In a small bowl, combine the graham cracker crumbs, melted butter and sugar.

Step 3

Add about a tablespoon of the mixture to each cupcake liner and press down firmly using another cupcake liner. I pressed with the lid of a cooking spray can on top of the crumbs to get a nice, even layer. Discard the extra cupcake liner after all 12 crusts have been pressed down.

Step 4

Bake for 5 minutes.

Step 5

Press crusts firmly again after baking.

Step 6

In a large bowl, beat together the cream cheese and pumpkin puree until smooth.

Step 7

Add the vanilla, sugar, and pumpkin pie spice and mix again until smooth.

Step 8

Add the eggs one at a time, mixing thoroughly after each addition.

Step 9

Use a large scoop to fill each cupcake liner until they are just about full.

Step 10

Bake for 16-20 minutes, just until the cheesecakes are set in the middle.

Step 11

Cool to room temperature.

Step 12

Cover the cheesecakes and refrigerate for at least 3 hours, or overnight.

Step 13

Top the chilled cheesecakes with whipped cream and dust with ground cinnamon.