Mini Pumpkin Cheesecakes

bakerbynature.com

Jblack

subheading: For the Crust:

1 cup (120g) graham cracker crumbs

2 Tablespoons granulated sugar

¼ teaspoon salt

3 and ½ Tablespoons (49g) unsalted butter melted

subheading: For the Cheesecake:

12 ounces (340g) full-fat block style cream cheese softened

⅔ cup (150g) pure pumpkin puree

2 and ½ Tablespoons (35g) full-fat sour cream

1 Tablespoon (14ml) molasses

½ cup (106g) light brown sugar packed

2 teaspoons pure vanilla extract

1 large egg room temperature

1 large egg yolk room temperature

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 teaspoon flour

¼ cup (57ml) heavy cream

subheading: Garnish (optional):

whipped cream

ground cinnamon

salted caramel sauce

Directions at bakerbynature.com

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