Mini Pumpkin Cheesecakes with Homemade Whipped Cream
Mini Pumpkin Cheesecakes are just the right size and have all the flavors of fall in this two-bite dessert.
- 3/4 cup Graham cracker crumbs
- 1 TB Brown Sugar Light
- 1 1/2 tb butter melted
- 1/4 ts cinnamon ground
- 8 oz cream cheese
- 1/2 cup plus 1 TB pumpkin puree canned
- 1 large egg
- 2 tb sour cream
- 1/2 cup granulated sugar
- 1/2 ts cinnamon ground
- 1/8 ts nutmeg ground
- pinch cloves optional
- 1 tb flour all purpose
- 1/2 ts vanilla extract
- 1/2 cup heavy whipping cream
- 1 tb powdered sugar
- 1/2 ts Vanilla extract
Preheat oven to 325 degrees and spray mini cheesecake pan with cooking spray
Prepare crust ingredients in a small bowl. Mix to combine with a fork. Add one TB of moist crumbs into each mini cheesecake space. Use a small shot glass or tart tamper to press down.
Bake mini cheesecakes crust in a preheated oven for 8-10 minutes. Remove from oven and let cool for 15 minutes. In the meantime, start making the filling.
Beat the cream cheese until smooth. Add pumpkin, egg, sour cream, sugar and spices. Blend until combined Add flour and vanilla. Divide and pour into 12 cupcake spaces.
Bake mini cheesecakes in pre-heated oven for 15 minutes. Let cool in the refrigerator for up to 2 hours. They will deflate a bit after cooled. If they have cracked on top then they have baked too long. They will still taste great, but adjust for next time.
Beat heavy whipping cream with vanilla and powdered sugar until stiff. Either dollop or pipe on top of cheesecakes once you remove them from the pan.
Serving: 1g | Calories: 189kcal | Carbohydrates: 16g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 120mg | Potassium: 68mg | Sugar: 12g | Vitamin A: 2015IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 0.5mg