Mini Pumpkin Cheesecakes


1 1/4 c. graham cracker crumbs
1/4 c. Smidge & Spoon Sugar
1/4 c. brown sugar
1/4 c. salted butter, melted
1 1/2 c. pumpkin puree
3 large eggs
1/2 c. brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. salt
24 oz. cream cheese, softened
1/2 c. Smidge & Spoon sugar
1 tsp. vanilla


1. Preheat oven to 350°.
2. In a medium mixing bowl, combine graham cracker crumbs, 1/4 c. sugar, 1/4 c. brown sugar, and melted butter; mix well.
3. Divide evenly among 24 muffin tins (approx. 1 1/2 Tbsp. each) and press down firmly. Chill while filling is being prepared.
4. In a large mixing bowl, combine pumpkin, 1/2 c. brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Mix well.
5. In a separate bowl combine softened cream cheese, 1/2 c. sugar, and vanilla. Blend until creamy.
6. Combine the pumpkin mixture with the cream cheese mixture; blend until smooth.
7. Scoop 1/3 c. filling into each muffin cup.
8. Bake at 350° for 25-30 minutes or until centers are set.
9. Cool on a wire rack; refrigerate, covered, 2-3 hours or until ready to serve.

Helpful Hints:

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24

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