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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.
Recipe by The Chewy Life at https://www.thechewylife.com/mini-pumpkin-pie-cheesecake/