For a recent Halloween party, I thought I would try out a fall inspired recipe: pumpkin cheesecakes.
It didn’t have enough of the cheesecake mixture as I wanted. The crumb mixture filled 24 cupcake liners but the mixture only fit in about 16!!
I would suggest doubling the below recipe of filling if you want 24 cheesecakes.
This recipe is from: https://www.lilyshop.com/lilyshop-blog/item/mini-pumpkin-cheesecake-bites
1 cup graham cracker crumbs
3 tablespoons melted butter
1 tablespoon maple syrup
8 oz. cream cheese, softened
1/2 cup canned pumpkin
2 eggs, beaten
1/4 cup packed brown sugar
1/2 tsp. cinnamon
1 1/2 tablespoons maple syrup
Preheat oven to 375, line cupcake tins with liners.
Mix crust ingredients in a medium bowl and spoon a scant tablespoon into each cupcake liner and press down firmly.
In another medium bowl combine all filling ingredients.
Divide this mixture evenly between all cupcake liners.
Bake for 15 minutes.
Top with cool whip and cinnamon!