Article by Irene Jung
Art by Yating Lin

Looking for something sweet as winter draws near? These mini pumpkin cheesecakes are sure to satisfy your fall cravings and set a cozy ambience this holiday season! This recipe’s flexibility also makes it perfect for bakers of all skill levels.

2 hours for prep
2-3 hours for cooling
Makes 9 mini cheesecakes

Recipe adapted from Butternut Bakery’s Pumpkin Cheesecake recipe: https://butternutbakeryblog.com/pumpkin-cheesecake/

Ingredients

10 graham crackers, crushed
4 tbsp (1⁄2 stick) unsalted butter
1 tbsp brown sugar (optional)

Filling
8 ounces (1 block) of cream cheese, room temperature
1⁄2 cup brown sugar
1⁄2 cup pumpkin puree, fresh or canned (not pumpkin pie filling!) 1 egg
1⁄4 tsp salt
1 tsp pumpkin pie spice (optional)
1 tsp vanilla extract (optional)

Notes

• You can substitute the graham crackers with any kind of cracker/ biscuit/cookie! As long as you have some form of dry crumbs to work with, the cheesecakes will turn out well.
• If you’re in a rush, the cream cheese doesn’t have to be at room temperature. However, it’s much softer and easier to work with when it is, so I highly recommend letting your cream cheese sit on the counter for a bit before you begin.
• White granulated sugar can be used as a substitute. Brown sugar just adds a slight caramel flavor to the cheesecake that compliments the pumpkin very well. Just make sure that you’re using granulated sugar, not powdered! The two are very different when it comes to baking.
• If you don’t have pumpkin pie spice at hand (like most people), cinnamon is a great substitute. You could also make a small amount of your own pumpkin pie spice for this recipe! Just combine 1⁄2 tsp cinnamon, 1⁄8 tsp ground nutmeg, 1⁄8 tsp ground ginger, and a pinch of ground cloves or allspice.
• Ingredients containing dairy can be substituted with non-dairy alternatives (such as plant-based butter/cream cheese).

Preparation:

1. Preheat the oven to 350°F.
2. Line the cupcake tin with liners.

Making the Crust:

1. Microwave the butter in a heat-safe bowl until just melted.
2. Add the crushed graham crackers and brown sugar to the melted butter, stirring until the mixture is well-combined and the texture is similar to that of wet sand.
3. For each cupcake liner, take a tablespoon of the crust mixture and press it into the bottom of the liner, packing it down until it feels firm to the touch.
4. Place the cupcake tin to the side while we prepare the filling!

Making the Filling:

1. In a large mixing bowl, combine the cream cheese, brown sugar, and vanilla extract until smooth.
2. Add the pumpkin puree, pumpkin pie spice, and salt, then mix until well- incorporated.
   You can taste the filling at this point and make adjustments as needed before adding the egg!
3. Finally, add the egg, and mix well until combined.

Assembly

1. Fill each liner with around 1⁄4 cup of the cheesecake filling, dividing the batter evenly between the liners.
2. Bake for 20-25 minutes, or until the tops of the cheesecakes appear matte.
3. After taking them out of the oven, let them cool for around 30 minutes, then place them in the refrigerator for around 2 hours until they have completely cooled and feel firm.
4. Remove the liners, plate your cheesecakes, and enjoy!