Mini Pumpkin Cheesecakes

Ingredients

Crust:

• 3 cup crushed graham crackers
• 1/2 cup sugar
• 1/3 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 3/4 cup melted butter

Cheesecake:

• 24 oz cream cheese
• 1 cup sugar
• 2 Tbs brown sugar
• 1 cup pumpkin
• 2/3 cup heavy cream
• 1/4 cup sour cream
• 2 tsp lime juice
• 1 tsp vanilla
• 3 eggs + 2 yolks
• 3 Tbs cornstarch
• 2 1/2 tsp cinnamon
• 1 tsp salt
• 1/2 tsp nutmeg
• 1/4 tsp cloves

Instructions

Crust:

1. Line 28 muffin tins with paper liners and set aside. In a medium sized mixing bowl combine crushed graham crackers, sugar, brown sugar, cinnamon, ginger, nutmeg and cloves. Mix until well combined. Add in the melted butter and mix until the texture is a wet crumb.
2. Place 1 1⁄2 Tbsp of the crust mixture into the bottom of each muffin liner in the prepared pan and press down evenly. Set aside and make the cheesecake.

Cheesecake:

3. Preheat the oven to 350°. In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese, sugar and brown sugar. Beat on a medium-high speed until smooth.
4. Add in pumpkin, heavy cream, sour cream, lime juice and vanilla. Mix to combine. Add in eggs and mix for 30 seconds. Next, add in cornstarch, cinnamon, salt, nutmeg and cloves. Mix until just incorporated.
5. Spoon cheesecake mixture into each muffin liner until full. Place into the preheated oven on the middle rack and bake for 26 minutes. Once baked, remove from the oven and place onto a wire cooling rack to let cool completely before serving.