I just can’t get enough of pumpkin this season. I think it’s because we’re actually having a gorgeous autumn season here in Minnesota this year. The thing I remember about last year was that we had a really, really hot summer and then a really, really long and cold winter. So this year so far, I’ve made the most of this amazing fall season.
I went to an apple orchard where I picked out some of the most delicious apples and even my own pumpkin. That’s exactly what you’re supposed to do on perfect fall days. Although I have yet to make something with those apples, I did make something you’re supposed to make on perfect fall days: fall-ish foods such as this cheesecake. Traditional New York style cheesecake can take the back seat for a couple months while I put pumpkin puree in everything I make. I made these mini pumpkin cheesecakes in ramekins, which is brand new to me. I was really glad I decided to bake outside of my comfort zone of springform cake pans, because these adorable, mini cheesecakes turned out perfect. They didn’t even crack like my springform pan cheesecakes sometimes do (puffing up my chest with pride)!
These are the perfect size to eat on your own if you’ve been good all week and really feel like treating yourself. But these are also great to share with someone special for a more appropriate sized portion. Guess which option I chose? 😉
- 24 graham cracker squares
- 10 tablespoons melted butter, plus more for buttering ramekins
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 1 1/2 cups sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 3 eggs and 1 egg yolk
- Preheat oven to 350 degrees F.
- In a food processor, pulse graham crackers until fine crumbs form. You can also use a large gallon ziploc bag and crush the crackers with your hands or a rolling pin.
- Mix crackers with melted butter and sugars.
- Butter 8 ramekins on all sides. Press crust mixture onto bottom of the ramekins and up about ½ inch on the sides.
- Place in middle rack of oven and bake for 10 minutes. Remove from oven and let cool completely.
- In a large bowl or KitchenAid mixer with the whisk attachment, beat cream cheese until smooth, at least 5-10 minutes. Add pumpkin puree and mix until just combined.
- Add sugar, sour cream, spices, vanilla while still beating.
- Add eggs, one at a time.
- Add flour. Mix until just combined, and do not overwork.
- Pour batter in ramekins over the crust, about ¾ of the way full. Bake for 1 hour.
- Remove from oven, let cool on the counter for 30 min to an hour. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
- If you want to remove the cake from the ramekin before serving, run a paring knife around the edges to loosen the cake from the dish. I dip the knife in hot water in between ramekins to keep things neat. 🙂