Ingredients
- ¾ cup graham cracker crumbs
- 1½ tablespoons butter, melted
- 1 tablespoon light brown sugar
- ½ teaspoon cinnamon
- 1 8-ounce package cream cheese
- ½ cup plus 1 tablespoon pumpkin puree
- 1 egg
- 2 tablespoons sour cream
- ½ cup sugar
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- 1 tablespoon flour
- ½ teaspoon vanilla extract
- 1 cup heavy cream
- 1/8 cup sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
Instructions
For the crust: Preheat oven to 350°F. Combine graham cracker crumbs, butter, brown sugar and cinnamon in bowl. Divide mixture among 12 mini cheesecake crusts (you can either use a mini cheesecake pan or a muffin pan). Press the crumbs down into pans to form individual mini crusts.
For the filling: Beat the cream cheese until smooth. Add the pumpkin, egg, sour cream, sugar, cinnamon and pumpkin pie spice to the bowl. Beat until well combined. Add the flour and vanilla; once again beat until well combined. Spoon the filling equally into 12 prepared crusts. Bake 20 minutes. Remove from oven and let cool 15 minutes. Cover pan lightly with plastic wrap. Refrigerate at least 2 hours.
For the cinnamon whipped cream topping: Pour heavy cream into bowl of mixer. Whip cream on high for about a minute. Add sugar, cinnamon and vanilla to cream. Beat mixture on high until soft peaks form. Top cheesecakes with whipped cream.
Recipe Courtesy of Kylee’s Kitchen
