Mini Pumpkin Cheesecakes

We made these with a mini pumpkin mold cupcake pan from Williams Sonoma, but not only are they pumpkin shaped, but they are also pumpkin flavored! Really good and perfect for the holidays, or any occasion as we make these whenever we want a bite sized dessert. The actual recipe is a spin-off from one of our favorite Food Network stars Ina Garten. We transformed her traditional Mixed Berry Cheesecake into these mini, pumpkin cheesecakes following the instructions below: 

For the crust:

• 1 1/2 cups graham cracker crumbs (10 crackers)
• 1 tablespoon sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

• 2 1/2 pounds cream cheese, at room temperature
• 1 1/2 cups sugar
• 5 whole extra-large eggs, at room temperature
• 2 extra-large egg yolks, at room temperature
• 1 8 oz. can of pumpkin puree
• 1 1/2 teaspoons pure vanilla extract

Directions:

Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter in a food processor until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of each individual pumpkin in the pan and about 1-inch up the sides. Bake for 8 minutes. Set aside and cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in a food processor, about 5 minutes. Add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. Finally, with the food processor still on, add the sour cream, pumpkin and vanilla. Mix thoroughly and pour into the cooled crust of the individual molds.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. Allow the mini cakes to sit in the oven with the door open for 30 minutes. Take the tray out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight (TRUST US, THESE TASTE EVEN BETTER THE NEXT DAY! so try to make them a day before you want it!)

Remove the cakes from the pan by carefully running a hot knife around the outside of each individual mold. Poke the mold from the bottom to pop the cake out of the pan. Plate on a platter and serve!