pumpkin cheesecake mini
Pumpkin Mini Cheesecake Tarts
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Servings: 16 -18
Ingredients
  • FOR THE TASTY CRUST
  • 1-3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted butter
  • FOR THE YUMMY FILLING
  • 3 8-oz packages cream cheese
  • 1 15 oz can pureed pumpkin (NOT canned pumpkin filling)
  • 3 eggs and 1 egg yolk
  • 1/4 cup sour cream
  • 1-1/2 cups granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmet
  • 1/8 teaspoon ground cloves
  • 2 tablespoons all-purse flour
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine graham cracker crumbs, sugar and cinnamon. Add butter. Mix well. Pres down into mini spring-form pans.
  3. To make the filling, beat the cream cheese, add the pumpkin, eggs, sour cream, sugar and all the spices. Mix well. Add flour and vanilla and beat until thoroughly mixed.
  4. Pour the mixture into the spring-form pans. For a thicker tart, pour mixture to within a quarter inch of springform pan.
  5. Bake for 1 hour. Remove from oven and allow to sit and cool.
  6. Cover with plastic and refrigerate for 2-3 hours.