Ingredients
Scale
Crust
- 1 1/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup salted butter melted
Cheesecake
- 1 1/2 cup pumpkin puree
- 3 large eggs
- 1/2 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 24 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°.
- Line 24 regular sized muffin tins with paper liners.
- In a medium mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, 1/4 cup brown sugar, and melted butter; mix well.
- Divide evenly among lined muffin tins (approx. 1 1/2 Tablespoons each) and press down firmly. Chill while filling is being prepared.
- In a large mixing bowl, combine pumpkin, 1/2 cup brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Mix well.
- In a separate bowl combine softened cream cheese, 1/2 cup sugar, and vanilla extract. Blend until creamy.
- Combine the pumpkin mixture with the cream cheese mixture; blend until smooth.
- Scoop 1/3 cup filling into each muffin cup.
- Bake at 350° for 25-30 minutes or until centers are set.
- Cool on a wire rack; refrigerate, covered, 2-3 hours or until ready to serve.