Wednesday, November 28, 2012

Mini Pumpkin Cheesecake

Found this recipe from the Glorious Treats blog and knew it would be perfect for Thanksgiving. I got the picks from work and they dressed them up perfectly.

  • 3/4 cup graham cracker crumbs
  • 1 Tbsp light brown sugar
  • 1 1/2 Tbsp butter, melted
  • 1/4 tsp cinnamon
  • 8 oz cream cheese
  • 1/2 cup + 1 Tbsp pumpkin puree
  • 1 egg
  • 2 Tbsp sour cream
  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 Tbsp flour
  • 1/2 tsp vanilla
  1. Preheat oven to 350, I got my mini cheesecake pan from Sur La Table, but most kitchen stores should have one.
  2. Combine graham crumbs, light brown sugar, melted butter and 1/4 tsp cinnamon to create crust. Place small amount on bottom of each cheesecake cup and press down.
  3. Beat the cream cheese till smooth. Add pumpkin, eggs, sour cream and sugar. Blend until combined.
  4. Add flour, vanilla, cinnamon and nutmeg.
  5. Pour filling over crust.
  6. Bake about 20 minutes, remove from oven and let cool. Cover lightly and refrigerate at least two hours.

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