RECIPES: Mini Pumpkin Cheesecakes with Cinnamon Whipped Cream

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Yield: 12 mini cheesecakes
Calories: Approximately 200 calories per cheesecake
INGREDIENTS
For the cheesecake crust
  • 3/4 cup graham cracker crumbs
  • 1 and 1/2 tablespoons butter, melted
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon cinnamon

For the cheesecake filling

  • 1 (8 ounce) package cream cheese
  • 1/2 cup plus 1 tablespoon  pumpkin puree
  • 1 egg
  • 2 tablespoons sour cream
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon flour
  • 1/2 teaspoon vanilla
For the cinnamon whipped cream
  • 1 cup heavy cream
  • 1/8 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
DIRECTIONS
For the cheesecake crust
  1. Preheat oven to 350 degrees Fahrenheit
  2. Combine graham cracker crumbs, butter, brown sugar, and cinnamon in bowl.
  3. Divide mixture among 12 mini cheesecake spaces (you can either use a mini cheesecake pan or a muffin pan)
  4. Press down the crumbs to form a crust.
For the cheesecake filling
  1. Beat the cream cheese until smooth.
  2. Add the pumpkin, egg, sour cream, sugar, cinnamon, and pumpkin pie spice to the bowl.
  3. Beat until well combined.
  4. Add the flour and vanilla, and once again beat until well combined.
  5. Spoon filling onto prepared crusts, dividing it evenly among the 12 spaces.
  6. Bake mini cheesecakes for 20 minutes.
  7. Remove cheesecakes from oven and let cool for 15 minutes.
  8. Cover cheesecake pan lightly with saran wrap and refrigerate for at least 2 hours.
For the cinnamon whipped cream
  1. Pour heavy cream into bowl of mixer
  2. Whip cream on high for a bout a minute
  3. Add sugar, cinnamon and vanilla to cream.
  4. Beat mixture on high until soft peaks form.
  5. Top cheesecakes with whipped cream.

Recipe courtesy of Kylee’s Kitchen