Brown sugar adds mellow flavor to a rich pumpkin cheesecake, and the tiny serving sizes make it a fun dessert for kids—and a manageable dessert for adults who fear they can’t possible eat another bite! If you like, prop a little Mellowcreme Pumpkin on top of each serving to suggest what flavor awaits inside.
|8 graham crackers (for crust)||2 teaspoons pumpkin pie spice|
|1/4 cup (1/2 stick) butter, melted (for crust)||1 teaspoon vanilla extract|
|2 tablespoons granulated sugar (for crust)||1 cup sour cream (for topping)|
|1 (8-ounce) packages cream cheese, softened||3 tablespoons light brown sugar (for topping)|
|1/2 cup firmly packed dark brown sugar||1/2 teaspoon vanilla (for topping)|
|1/2 cup canned pumpkin puree (not pumpkin pie filling)||1/2 tsp. ground cinnamon|
Preheat the oven to 325 degrees Fahrenheit. Crush the graham crackers in a food processor or by putting them in a heavy zipper-lock bag and beating and rolling them with a rolling pin. Combine the cracker crumbs, butter, granulated sugar, and cinnamon. Press the mixture firmly into the bottoms of 12 muffin cups.
Blend the cream cheese, granulated sugar, brown sugar, pumpkin, eggs, spice, and vanilla until creamy and smooth. Pour the cream cheese mixture into the prepared tin and bake for 18-20 minutes, until just set. Let cool on a rack for 30 minutes in the pan. Leave the cheesecakes in the pan and chill in the refrigerator for at least 6 hours, or overnight.
Just before serving, whisk together the topping ingredients and spoon over each individual cheesecake.
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