Pumpkin Pie Cheesecake

Fall is in the air, and that means it's time for all things pumpkin! And this recipe for Pumpkin Pie Cheesecake is the perfect treat to enjoy.

Made with a creamy cheesecake filling and pumpkin puree, these mini pies are sure to please. Each bite is packed with all the flavors of fall, making them the perfect dessert for any occasion.

Ingredients

- Graham cracker crumbs - Unsalted butter - Cream cheese - Pumpkin puree - Light brown sugar - All purpose flour - Vanilla extract - Egg - Pumpkin pie spice - Cinnamon

Preheat the oven to 350°F. In a small bowl, mix together the graham cracker crumbs and melted butter. Set aside.

1

In a medium bowl, mix the cream cheese until smooth, then add pumpkin puree, brown sugar, flour, vanilla, egg, pumpkin pie spice and cinnamon. Beat until smooth.

2

Line a 12 count muffin tin with paper muffin/cupcake wrappers. Spray the liners with non stick baking spray for easy removal. Start by adding 1 tablespoon crumbs into the liner.

3

Fill all 12 then add the remaining crumbs into the ones that need a little more. Press down the crumbs with the tamper tart tool or the back of a spoon to pack them.

4

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