Ingredients:
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
8 oz cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin spice
1 cup heavy whipping cream
3/4 cup pumpkin puree
1/4 cup maple syrup
Directions:
In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press into the bottom of mini cheesecake molds or muffin liners. Refrigerate while preparing the filling.
In a separate bowl, beat cream cheese, powdered sugar, vanilla, cinnamon, and pumpkin spice until smooth.
In another bowl, whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
Divide the filling into two portions. Mix pumpkin puree and maple syrup into one portion.
Layer the plain cheesecake filling over the crust, followed by the pumpkin layer. Smooth the tops.
Refrigerate for at least 4 hours or overnight.
Garnish with whipped cream and a sprinkle of cinnamon before serving.
Prep Time: 15 minutes | Chilling Time: 4 hours | Total Time: 4 hours 15 minutes
Kcal: 275 kcal | Servings: 8 mini cheesecakes
Tips:
For extra flavor, use gingersnap cookies instead of graham crackers.
Let cheesecakes sit at room temperature for 5 minutes before serving for the best texture.
