Mini Pumpkin Cheesecakes - Easy Fall Dessert

Instructions

Prepare the crust.

Preheat the oven to 350°F (180°C).

Place the cookies in the bowl of a food processor and process until fine crumbs form.

Add the melted butter and cinnamon.

Process until evenly moistened.

Divide the mixture evenly among the 12 muffin cup liners.

Press firmly into the bottom of each using the back of a spoon.

Bake for 5 minutes. Remove from the oven and let cool slightly.

Prepare the cream cheese filling.

Reduce the oven temperature to 320°F (160°C).

In a large bowl, mix the cream cheese with the sugar, salt, and vanilla extract until smooth.

Add the eggs one at a time, mixing until each is incorporated.

Add the sour cream and mix until combined.

Avoid overmixing and incorporate as little air as possible.

Transfer a little less than half of the cream cheese mixture to another bowl.

Add the pumpkin puree, cinnamon, cloves, ginger, and nutmeg.

Mix until combined.

Divide the two fillings evenly among the 12 prepared muffin cups, alternating spoonfuls of each cheesecake mixture.

Use a skewer to create a marble effect.

Bake for 1820 minutes.

Let the cheesecakes cool in the pan at room temperature.

Refrigerate for at least 46 hours or overnight.

Decorate with whipped cream and caramelized pecans or walnuts. Enjoy!

Dessert