Mini Pumpkin Pie Cheesecake

Fall is in full swing here in Vancouver; the leaves are changing colours, the weather is getting chilly and pumpkin has been reigning supreme in every recipe I seem to look at. Fall is my favorite season, but I’ve been feeling really stressed out lately, which is no good. All of my midterms are next week and I have lots of projects to work on; the pressure of that is building and it is the same for the choirs that I play for; choir performances start in mid-November and they go all the way until the first week of December. In addition to the choir and school, I also have a part time job but I still want to be able to keep this blog going as well as continue developing recipes.

Anyways, I know I will survive and after December 13, I will have time to relax and enjoy the holiday season ?. Today’s recipe is actually one that I’ve been wanting to share for over a year! I was always afraid of making cheesecake when I was younger because of the many things that can go wrong when making one… the first cheesecake I ever made that was AWESOME was this one, the recipe modified from Kraft Canada. It is a recipe for Pumpkin Pie Cheesecake.

I think that it is a good idea to make a Pumpkin Pie Cheesecake if you’re a cheesecake beginner, because the batter becomes a lot more forgiving than a regular cheesecake batter, in my opinion. It seems that pumpkin cheesecakes are less prone to cracking and over baking because of the extra moisture from the pureed pumpkin!? If you’re feeling intimidated by making a cheesecake, this recipe might be a good place to start or you can always use my Cheesecake Guide which has all sorts of tips to help make a perfect cheesecake ?.

These Mini Pumpkin Pie Cheesecakes are perfect for autumn and because they are portioned out individually, they are a breeze to serve up! Just plate them up and garnish with whipped cream and a sprinkling of cinnamon. Delicious!

-Chewy

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Author: Angela Chu

Serves: 8-10 mini cheesecakes

Ingredients

Crust

• ½ cup graham cracker crumbs
• 2 tbsp melted butter

Filling

• 1 package (240 g) of softened cream cheese
• 1 tbsp molasses
• 3 tbsp white sugar
• ¼ tsp. vanilla
• 1 egg
• ¼ cup canned pumpkin
• ¼ tsp. ground cinnamon
• A pinch of cloves and nutmeg

Instructions

1. Preheat oven to 350 F. Line a 12 cup muffin tin with cupcake liners.
2. In a medium bowl, combine the graham cracker crumbs and melter butter together with a fork. Place about one tbsp of the mixture into each muffin tin, pressing it down with your fingers.
3. In a large bowl, cream together the cream cheese, molasses and sugar until smooth. Add the vanilla, egg pumpkin and spices to the mixture and blend everything well, scraping the sides of the bowl as necessary.
4. Use a ¼ cup ice cream scoop or measuring cup to portion out the batter among the crust-lined muffin tins.
5. Bake in the oven until the cheesecakes are puffed but not cracked. It should take 18-22 minutes depending on your oven. Once they are puffed but still jiggle slightly, remove them from the oven.

Notes

Remember, it is better to under bake than over bake your cheesecake.
Refer to my cheesecake guide for more details with cheesecake making.

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