Mini Pumpkin Cheesecakes
The result of living through a New England winter is the occasional need to really indulge. While eating these cheesecakes will in no way cure seasonal depression, they are a great little pick-me-up and a perfect indulgence for date night. My husband usually prefers chocolate and peanut butter in his desserts, but even he can’t help but love these yummy little bites (particularly when paired with bourbon).
Crust
1 1/4 cup graham cracker crumbs (I use gluten-free!)
1/4 cup melted butter
Pre-heat oven to 350 F. Mix crumbs and butter together and press into lined muffin tins. Bake for 10 minutes, then remove and cool.
Filling
12 oz cream cheese (softened)
1 1/4 cup pumpkin (if you used fresh instead of canned be sure to get out some of the moisture)
1/4 cup brown sugar
1/2 cup white sugar
2 eggs
a dash of cinnamon, nutmeg and vanilla
Using either a stand mixer or rubber spatula, smooth together cream cheese and sugar until completely incorporated. Add in eggs and pumpkin and mix until smooth. Add spices and vanilla to taste. Scoop mixture evenly in to the lined muffin tins so that it sits on top of the graham cracker crust. Bake for 25-30 minutes, then let cool completely before eating.
