You cannot go wrong with Pumpkin cheese cakes. Everyone will love this desert. I brought this to a family party and everyone raved about the cheesecakes. They were asking for the recipe and said that they loved them so much.

Ingredients:

2 (8oz) Cream cheese (Room Temperature)

1/4 cup brown sugar

1/2 cup white sugar

2 eggs (Room Temperature)

1 Tablespoon flour

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

1 1/2 cups pumpkin puree

5 Table spoons melted butter

1 1/4 cups crushed graham crackers

4 tablespoons sugar

cupcake liners

1.Preheat the oven to 350 degrees. In a small bowl add melted butter, graham cracker crumbs and sugar. Mix well. Line your cupcake liners into your cupcake pan.Then add about a tablespoon and a half to the cupcake liners and push down. Bake for about 3-5 minutes then let cool.

2. In a stand mixer or large bowl, mix the room temperature cream cheese and sugars together. Add the eggs in one at a time then vanilla and the pumpkin puree. Now add salt, pumpkin pie spice and the flour and mix.

3. Then add the cheese cake mixture about 3/4 full to the cupcake liners. Bake for about 20-25 minutes. Let cool, put into the fridge and Enjoy!

**For me I got about 18-20 mini cheesecakes

Tools to make cooking a little easier

Stand mixer

Mixing bowls

Parchment cupcake liners – These are my all time favorite liners. No more paper or foil liners where everything sticks to them.

Non stick muffin pan

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