Mini Pumpkin Cheesecakes

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.

Sharon Bowers

Mini Pumpkin Cheesecakes

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    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
    2 eggs


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    • 1

      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.

    • 2

      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.

    • 3

      Just before serving, whisk together the topping ingredients and spoon over each individual cheesecake.

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