Ingredients
Equipment
Method
- Preheat your oven to 325°F. Line a muffin tin with cupcake liners and set aside.
- In a small bowl, combine 1 Cup Graham Cracker Crumbs, 4 Tablespoons Salted Butter (melted), and 3 Tablespoons Sugar. Mix these ingredients until they form a crumbly texture.
- Add about a tablespoon of the graham cracker mixture into each cupcake liner and press down firmly. Discard any excess crumbs.
- Bake the crusts for 5 minutes in the preheated oven until slightly golden.
- In a large bowl, beat together 12 Ounces Cream Cheese and ¾ Cup Pumpkin Puree until smooth.
- Add 1 Teaspoon Vanilla Extract, ½ Cup Granulated Sugar, and 1 Teaspoon Pumpkin Pie Spice. Mix again until everything is smooth.
- Crack in 2 Large Eggs, adding them one at a time. Beat well after each.
- Using a large scoop, fill each cupcake liner with the cheesecake mixture until just about full.
- Bake for 16 to 20 minutes, until the cheesecakes are set in the middle but still slightly jiggly.
- Once done, cool to room temperature. Cover and refrigerate for at least 3 hours, or overnight.
- Top with Whipped Cream and a sprinkle of Ground Cinnamon before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze cheesecakes individually wrapped in plastic for up to 3 months.