Mini Pumpkin Cheesecakes

I love all things mini! Pumpkin cheesecakes included. I made these cheesecakes with my new mini cheesecake pans and they were very simple. I have previously made mini cheesecakes in mini muffin pans, but they were no where near as pretty and easy to make as when using a mini cheesecake pan. The mini cheesecake pan has cups with removable bottoms, so it is simple to remove the cakes once they have cooled.

CRUST:
1 cup graham cracker crumbs
1 tbsp. light brown sugar
2 tbsp. melted butter
1 tbsp. maple syrup
1/4 tsp. cinnamon

CHEESECAKE FILLING:
8 oz. softened cream cheese
1/2 cup pumpkin puree
1 egg plus 1 egg white
1/4 cup light brown sugar
2 tbsp. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
pinch of ground gloves

TOPPING:
1 cup Whipping Cream
Cinnamon

Preheat oven to 375 degrees.

Grease inside of mini cheesecake pan with baking spray (a type of cooking spray that includes flour).

Mix crust ingredients until combined and then divide among 12 cheesecake cups. Press into bottom of cups using fingers or spoon.

In a bowl combine all cheesecake filling ingredients and mix until combined.

Spoon cheesecake filling into 12 cheesecake cups.

Bake for 14 minutes (do not allow the tops of the cakes to begin to crack).

Allow to cool for 20 minutes before removing cheesecakes from pan.

Store cheesecakes covered in the refrigerator.

Before serving, whip the whipping cream using a hand or stand mixed until soft peaks form. Pipe onto top of cheesecakes and sprinkle with ground cinnamon.

Yields 12 mini cheesecakes.

Enjoy!