Mini Pumpkin Spice Cheesecakes
Ingredients:
- 1 ½ cup graham crackers
- 6 tbsp unsalted butter, melted
- 1 tbsp sugar
- 1 tsp salt
- ½ tsp ground cinnamon
- Cheesecake Ingredients
- ¼ cup rum
- 24 oz cream cheese, room temp
- 1 ½ cups brown sugar, packed
- 15 oz pumpkin puree
- 4 eggs
- 2 tbsp all-purpose flour
- 1 tbsp pumpkin pie spice, plus extra for garnish
- ½ tsp salt
- 1 tbsp vanilla extract
- to garnish butterscotch sauce
- to garnish whipped cream
Directions:
Yields: 10-12 servings
Preheat the oven to 350°F and line an 8x10 inch pan with parchment paper.
Pulse graham crackers in a food processor until left with a fine crumb. In a medium bowl, add the graham cracker crumbs, butter, sugar, salt and cinnamon and mix together. Pour into the prepared pan and gently press down evenly to disperse the crust to the edges of the pan. Bake for 8-10 minutes or until golden brown. Remove from the oven and let cool completely.
Cheesecake Directions
Preheat the oven to 325°F, adjust one rack to middle position and place a loaf pan half filled with water on the bottom rack.
In the bowl of a stand mixer with the paddle attachment, beat the cream cheese and brown sugar on medium speed until light and fluffy, scraping down the bowl every few minutes.
In a separate bowl, whisk together the rum, pumpkin puree, eggs, flour, pumpkin pie spice, salt, and vanilla. Slowly pour this mixture into the whipped cream cheese mixture on low speed until just combined, scraping the bowl a few times throughout. Pour into the prepared and cooled graham cracker pan, tapping the pan on the work surface to level out and remove any air bubbles.
Place the cheesecake on the middle rack, (above the water rack) and bake for 45 minutes or until the edges are set with a slight wobble in the center. Turn the oven off, and prop the door open with a wooden spoon for 30 minutes to cool slowly. Remove from the oven and let cool completely. Refrigerate for 2 hours.
When fully chilled, cut into 2-inch circles with a fluted or regular ring cutter, or cut with a knife into squares. Garnish with whipped cream, a drizzle of butterscotch sauce, and a sprinkle of pumpkin spice.
