MINI PUMPKIN CHEESECAKES
Number Of Ingredients 17
Steps:
- Directions: Preheat the oven to 300 degrees. Line your cupcake pan with liners, set aside. In a food processor, place the graham crackers and pulse till they are a sandlike texture. Place the graham cracker crumbs in a bowl, add 1/2 tsp of cinnamon and 2 tablespoons of sugar. Melt the butter and add to the graham cracker mixture. Put 1 tablespoon of the mixture into the bottom of each cupcake liner. Press down the crumbs with your finger and set aside. In a large mixing bowl fitted with the paddle attachment mix the cream cheese on medium speed for about 3 min until it is smooth without any lumps. Add in 2/3 cup of sugar and 2 tsp of vanilla extract. mix until just combined. in a separate bowl, crack the eggs and lightly beat. Slowly add in the eggs and mix. Add in the 1/2 cup of sour cream and mix until the cheesecake mixture is smooth, making sure to scrape down the sides as you go. To make the pumpkin mixture, combine all the ingredients listed above under "pumpkin mixture" add in 2/3 cup of the cheesecake mixture and mix until the two batters are completely combined and there are no lumps. Fill each cupcake liner with 1 1/2 scoop fulls of the cheesecake batter (using a small ice cream scoop) each liner should be filled almost to the top. Now place 3 dots of the pumpkin batter onto each of the batter filled liners. I used a 1/4 teaspoon to scoop the pumpkin in. Use a toothpick to swirl the two batters together. Bake in the oven for about 27-30 min. Rotate the pan half way through the baking time. Once they are done backing, cool them completely in the fridge overnight - Keep them in the pan ENJOY!
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