{Mini Pumpkin Cheesecakes}

 This was the most delicious little Pumpkin Cheesecake.

I baked it for a special Birthday Super Bowl Celebration.

I used my mini cheesecake pan.

It is a wonderful tool to use!

Mini Pumpkin Cheesecakes
Filling:
1 eight oz. package cream cheese, softened
1/2 C. canned pumpkin (or cooked and mashed fresh pumpkin)
1 egg plus 1 egg white, slightly beaten
1/4 C. packed brown sugar
2 T. maple syrup
1/2 t. pumpkin spice

Crust:
1 C. graham cracker crumbs
2 T. brown sugar
1/3 stick melted butter
1 T. maple syrup
1/2 t. pumpkin spice

Topping:
Whipped Cream topped with Pumpkin Spice

1. Preheat oven to 375 degrees.
2. In a medium bowl, mix crust ingredients until well combined. Divide mixture evenly between the 12 cups. Press crumbs firmly on bottom and 1/3 up sides of each cup. Set aside.
3. In a separate medium bowl, blend filling ingredients together until smooth. Spoon this mixture into each crust-lined cup, dividing evenly between all 12.
4. Place cheesecake pan into the preheated oven and bake for 14 minutes. Remove from oven and place on rack to cool for 20 minutes. Carefully remove cheesecakes from pan by pressing up from the bottom of each cup. Let cheesecakes cool completely on wire rack then refrigerate until ready to serve.
5. Serve the cheesecakes topped with whipped cream sprinkled with pumpkin spice.