Ingredients
For The Crust
- 1½ cups graham crackers crushed
- 2½ tbsp sugar
- ⅓ cup butter melted
For The Cheesecake
- 8 oz cream cheese room temperature
- 1 egg
- ¼ cup sugar
- ½ tsp vanilla
For The Pumpkin Layer
- 7.5 oz pumpkin puree
- ½ cup evaporated milk
- 1 egg
- ⅛ cup brown sugar
- ⅛ cup sugar
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp salt
Instructions
- Preheat oven to 350° and line a muffin pan with liners and lightly spray with nonstick cooking spray. Set aside.
For The Crust
- In a medium bowl, add graham crackers, sugar, and butter and mix until combined.
- Press the crust into the bottom of the muffin liners.
- Bake for 10-12 minutes. Remove from oven and let cool completely.
For The Cheesecake
- In a medium bowl, beat cream cheese until smooth.
- Add eggs, sugar, and vanilla. Beat until combined then place in the fridge to chill for 30-40 minutes.
- Evenly spoon cream cheese mixture on top of cooled graham cracker crust.
For The Pumpkin Layer
- In a medium bowl, whisk eggs until light and fluffy.
- Add pumpkin, milk, brown sugar, sugar, cinnamon, nutmeg, and salt. Stir until combined.
- Pour pumpkin mixture over cream cheese (best to pour pumpkin gently on top of a tablespoon so it flows off the spoon which helps create an even layer).
- Bake for 45-55 minutes or until sides are set and center is still a bit jiggly.