If you like pumpkin cheesecake, you have to make Mini Bits of Pumpkin Cheesecake. These single-serve pumpkin cheesecakes are an incredible dessert, especially for a meeting or a party. Keep these cheesecakes in the refrigerator or freezer.
Ingredients of the bark
1 1/4 C graham cracker crumbs
1/4 C sugar
1/4 C light brown sugar
1/4 C unsalted sweet cream butter, melted
Ingredients of the cheese cake
1 1/2 C pure pumpkin puree
3 large eggs
1/2 C light brown sugar
1 1/2 teaspoons of ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon of kosher salt
3 – 8 oz of soft cream cheese
½ C Sugar
1 teaspoon of pure vanilla extract
Preheat the oven to 350 degrees and line a muffin tin with white muffin liners.
Using a medium bowl, combine graham cracker crumbs, ¼ C sugar, ¼ C brown sugar, and melted butter
Using a spoonful, put the graham cracker crust mixture on the cupcake liners.
Using a flat bottomed cup or measuring cup, press down slightly on the crust
Using a large bowl, mix well until the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger and salt are combined.
In another large bowl, beat the cream cheese, sugar and vanilla extract
Combine pumpkin mixture with cream cheese mixture and blend until smooth and combined.
Using the scoop again, scoop about 2 ½ scoops of the cheesecake dough into the muffin lining.
Once everything is full, place it in the oven and bake for 25-30 minutes or until the edges are firm and the center is moving slightly.
Remove from the oven and place on the counter to cool to room temperature.
Once cooled, put the tray in the refrigerator for overnight…
When you are ready to eat, serve it with whipped cream, walnuts and a touch of cinnamon!