Crust
3/4 cup graham cracker crumbs
1 1/4 tsp. ground cinnamon
2 Tbs. unsalted butter, melted
2 Tbs. sugar
Filling
8 oz cream cheese
1 egg
1 tsp cinnamon
1 tsp vanilla
1/4 cup sugar
1/3 cup pumpkin puree
1 tsp nutmeg
1 tsp milk
Crust Directions
1. Have all the ingredients at room temperature. Preheat an oven to 325°F.
2. Lightly butter the wells of a miniature pumpkin cheesecake pan.
3. To make the crusts, in a small bowl, combine the graham cracker crumbs, cinnamon, butter and sugar and stir until blended.
4. Divide the mixture among the prepared wells. Using a shot glass or your fingers, press the mixture evenly into the bottom of the wells.
5. Bake the crusts for 10 minutes and cool completely.
Filling Directions
1. Reduce the oven temperature to 300°F
2. Beat cream cheese until creamy and smooth. Add the sugar, pureed pumpkin and spices and beat until well combined. Add the egg and continue to mix for about 1 minute. Finally, add the milk and mix thoroughly.
3. Spoon equal amounts of the cheesecake filling into molds.
4. Bake for 24 minutes
5. Allow to cool for 10 minutes in the molds.
6. Refrigerate for at least 2 hours or overnight. Remove the cheesecakes from the mold.
Optional – sprinkle granulated sugar over the cheesecakes and brulee just before serving.
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