Mini Pumpkin-Shaped Pumpkin Cheesecakes

A guest post by Amy Spiro.

Pumpkins are everywhere this season, and spotting them in
supermarkets, on porches and decorating stores reminds me of where I most enjoy
finding them – in the kitchen.—

Like its relatives – acorn and butternut squash, pumpkin is
wonderful enjoyed in both sweet and savory applications, but it really shines
in this cheesecake. The sweet and rich taste pairs well with the tanginess of
the cheesecake – and of course anything is improved with the addition of a
graham cracker crust.

I happen to be the lucky owner of a mini pumpkin-shaped pan,
but if you don’t these will bake up just as well in a muffin tin. You should be
able to also adjust it to simply make a 9” pie (though I’m a firm believer in
individual desserts being more adorable), but you may have too much filling.

This recipe works wonderfully with canned pumpkin puree, but
if you’re a little bit crazy like me, you can use fresh pumpkin with great results.

Mini Pumpkin Cheesecakes – Makes 12

Ingredients:

Crust:
1/2 cup graham cracker crumbs
2 tbsp butter or margarine, melted
2 tbsp sugar

Filling:
12 ounces cream cheese
1/2 cup sugar
2 eggs
1 tsp vanilla
1 cup pumpkin puree
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp allspice

Directions:

Mix together the graham cracker crumbs, butter and sugar.
Divide equally among
12 muffin tins – about a heaping teaspoon in each – and press down with your
fingers.
Bake on 325 for 8 to 10 minutes. Remove and let cool.
Beat together the cream cheese and sugar. Mix in the eggs one at a time, and
add in the vanilla.
Mix in the pumpkin and spices. Stir until completely combined and uniform in
color.
Divide equally among the pans.
Bake on 300 (note the temperature change) for 18 to 20 minutes, until set.
Let cool for 30 minutes on wire rack, then place in fridge to cool for 1 1/2 to
2 hours before removing from pan.