Delicious Mini Pumpkin Cheesecakes Recipe

Ingredients:
For the Crust:
1 cup (120g) graham cracker crumbs
2 tablespoons granulated sugar
1/4 teaspoon salt
3 1/2 tablespoons (49g) unsalted butter, melted
For the Cheesecake:
12 oz (340g) full-fat block-style cream cheese, softened
2/3 cup (150g) pure pumpkin puree
2 1/2 tablespoons (35g) full-fat sour cream
1 tablespoon (14ml) molasses
1/2 cup (106g) light brown sugar, packed
2 teaspoons pure vanilla extract
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon flour
1/4 cup (57ml) heavy cream
Garnish (optional):
Whipped cream
Ground cinnamon
Salted caramel sauce
Directions:
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray the liners with nonstick baking spray.
In a large bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Mix well to evenly combine. Divide the crust mixture evenly among the prepared liners, pressing it firmly into an even layer. Bake for 5 minutes, then remove from the oven and set aside to cool.
Reduce the oven temperature to 300°F (150°C).
In another large bowl, using an electric hand mixer, beat the softened cream cheese, pumpkin puree, sour cream, and molasses until smooth and well combined.
Add the brown sugar and vanilla, and continue beating until smooth, scraping down the sides of the bowl as needed.
On low speed, add the egg and egg yolk, beating until just combined. Do not overmix.
On low speed, add the spices, flour, and heavy cream, and mix until just combined.
Divide the cheesecake filling evenly among the cups, pouring it over the prepared crusts. The cups will be very full.
Bake in the preheated oven for 18 minutes, then turn off the oven and leave the door closed for an additional 10 minutes.
Remove the pan from the oven and place it on a wire rack to cool completely. Once cool, transfer the pan to the fridge and chill for at least 3 hours before serving.
When ready to serve, top with whipped cream and garnish with a sprinkle of cinnamon or a drizzle of salted caramel sauce, if desired.
Prep Time: 20 minutes | Cooking Time: 28 minutes | Total Time: 3 hours 48 minutes (including chilling time)
Kcal: Approximately 220 kcal per cheesecake | Servings: 12 mini cheesecakes.