I’m planning on making mini pumpkin cheesecakes for thanksgiving.
Here is the recipe
Crust
3/4 cup crumbled graham crackers
3 tbs budder
Filling
8oz cream cheese
1/2 cup sugar
1/2 cup pumpkin purée
1 egg
1tsp vanilla extract
1/2 teaspoon ground cinnamon
1/2 tap ground ginger
1/4tsp ground nutmeg
1/8tsp ground clove
And of course cool whip or whip cream if desired
Preheat oven to 350 degrees F. Butter six 1/2-cup sized ramekins. Or line 7 or 8 muffin tins with paper cupcake liners.
Melt the cannabutter and mix with the graham cracker crumbs. Use your fingers to press a layer of the crust mixture over the bottom and about halfway up the sides of each prepared ramekin. Prebake the crusts for 5 minutes. Remove from oven while preparing the filling.
In a large bowl, use an electric mixer to beat the cream cheese and sugar until well mixed and fluffy. Beat in the pumpkins egg, vanilla, and spice, mix until just mixed, do not over beat.
Fill each ramekin or muffin cup about 2/3rds full.
Bake 30 to 35 minutes or until set with a slightly jiggly center and puffed around the edges. Cool completely in ramekins or muffin tin, do not worry if center sinks.
Let cool then enjoy!