Mini Pumpkin Cheesecake with a
crunch!
Great dessert to let the kids get involved!!
Ingredients:
2- 8 oz cream cheese
1/2 cup sugar
1 tspn vanilla
1 large can of pumpkin puree, I
used it all...
2 small tub of cool whip (not
reddi whip), 1 for pumpkin mix and 1 for topping
...for the seasonings, start
with this and add as you like. I doubled it as I love flavor!
2 tspn ground cloves
2 tspn cinnamon
2 tspn ginger
2 tspn allspice
2 tspn nutmeg
**if you don't have all the
spices, you can also use about 4 tspn or more of pumpkin spice seasoning**
Crust:
4 cups graham crackers,
crushed/blended
1 cup butter melted
1/2 cup sugar
Using a mixer, blend the cream cheese, vanilla and sugar until creamy. Add pumpkin puree and spices and blend until thoroughly combined. Add cool whip and blend until just combined. I use pastry bags, 1 for the pumpkin mix and 1 for cool whip.
Preheat oven to 400. Mix all ingredients for the crust. I use a mini muffin pan. Place cupcake cups in the pan and put about a small spoonful of the mixture into each! If you have kids, this is the perfect job for them to do. Press mixture down into the cup. Place in the oven for about 5-6 minutes. If you want it super crispy, 10 minutes. Let cool.
Once crust is cool, add pumpkin
mixture on top. Fill up to the top of the cupcake cup. Add a dollop of whip
cream on top and sprinkle cinnamon or pumpkin spice on top! Put in the
refrigerator for about 1 hour to set... Enjoy!!!
