Mini Pumpkin Cheesecakes

Fall has arrived! And with it, the wonderful Pumpkin flavor has entered back into our lives. Pumpkin spice lattes, pumpkin scones, and fresh off of our photo shoot, Pumpkin Cheesecake! This recipe is quite simple and will dazzle your friends.

Check out the wine pairing and full recipe here:https://chwine.com/recipes/desserts/pumpkin-cheesecake/

Enjoy!

Method

Preheat oven to 325*

Crust:

Combine all ingredients and mix well. Spoon in 1 tbsp into cupcake wrapper lined muffin tins. Tamp down surface with the back of a spoon, making each flat. Place into oven for 5 minutes. Remove and let cool.

Filling:

In a large mixing bowl, whisk cream cheese until smooth. Add in sugar, flour, pumpkin mix and spices and whisk again until smooth and a little fluffy. Add in the eggs and whisk until smooth and a little fluffy. Pour _ cup or less of mixture into each muffin tin.

Bake for 35 min @ 325*. Remove and let cool. Refrigerate for 4 hrs before serving.

Yield: 24 x cupcake size cheesecakes

Difficulty: Easy-medium

Cooking Time: 1:15 Active. 4hrs inactive

OPTIONAL

Caramel Sauce: In a small saucepan, heat sugar only until it begins to caramelize and turn brown (be careful, once it turns brown you have a very short amount of time to whisk in the fat).

Add butter & cream and whisk well over low heat. Keep whisking and remove from heat until mixture becomes caramel sauce.

Drizzle over cheesecakes.