Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs: Provides a sweet, slightly crunchy base.
- 4 Tbsp unsalted butter, melted: Binds the crust together.
- 1/4 cup granulated sugar: Adds sweetness to the crust.
- Pinch of salt: Balances the sweetness for a perfect base.
For the Filling:
- 16 oz cream cheese, room temperature: Forms the creamy base of the cheesecake.
- 1/2 cup light brown sugar, gently packed: Adds a caramel-like sweetness.
- 1/4 cup granulated sugar: For added sweetness.
- 3/4 cup pumpkin puree: Infuses the filling with pumpkin flavor.
- 1/2 tsp salt: Enhances the flavors in the filling.
- 1 tsp vanilla extract: Adds warmth and depth of flavor.
- 1 Tbsp pumpkin pie spice: A classic blend of cinnamon, nutmeg, ginger, and cloves.
For the Topping:
- Cranberry Orange Sage Sauce: A bright and tangy topping that pairs beautifully with the creamy cheesecake.
Instructions
Step 1: Prepare the Crust
- Combine the ingredients: In a small bowl, mix the graham cracker crumbs, sugar, salt, and melted butter until the mixture resembles wet sand.
- Assemble the crust: Place cupcake liners in 18 cups of a muffin tin. Drop a rounded tablespoon of the graham cracker mixture into each liner.
- Press the crust: Gently press the mixture into the bottom of each liner to create an even crust layer.
Step 2: Make the Cheesecake Filling
- Mix the ingredients: In a large bowl or stand mixer, combine cream cheese, brown sugar, granulated sugar, pumpkin puree, salt, vanilla, and pumpkin pie spice.
- Whip until fluffy: Start mixing on low speed, gradually increasing to high until the mixture is light, fluffy, and fully combined (about 1 minute). Scrape down the sides to ensure even mixing.
Step 3: Assemble the Cheesecakes
- Divide the filling: Spoon the cheesecake mixture evenly into the prepared liners, smoothing the tops with a spoon or spatula.
- Chill: Refrigerate the cheesecakes for at least 4 hours, or overnight for the best texture.
Step 4: Add the Topping
- Prepare the sauce: If you haven’t already, make the Cranberry Orange Sage Sauce and let it cool.
- Top the cheesecakes: Once chilled, remove the liners and top each cheesecake with a spoonful of the sauce before serving.
Notes
- Room Temperature Cream Cheese: Ensures a smooth, lump-free filling.
- Even Distribution: Use a cookie scoop to evenly divide the crust and filling among the liners.
- Chill Thoroughly: The longer the cheesecakes chill, the better their texture and flavor will be.
- Customizable Toppings: If cranberry isn’t your favorite, try caramel sauce, whipped cream, or candied pecans.
- Prep Time: 15 minutes
- Cook Time: No cook