These mini cranberry pumpkin cheesecakes are the perfect addition to any holiday dessert table or potluck. This recipe makes 12 but can be easily doubled.
For the cranberry sauce mix all ingredients in a small pot. Bring to boil and then lower heat to simmer for 10 minutes. Remove from heat and allow to stand at room temperature to thicken. Chill if desired.
Making The Mini Pumpkin Cheesecakes
Preheat oven to 350°F and line a muffin pan with 12 cupcake liners. In a bowl mix graham cracker crumbs, brown sugar, pecans, melted butter and salt. Divide evenly between cupcake liners. About 1 heaping tablespoon per liner. Then press flat with your fingers or something with a flat edge. Set aside.
Beat cream cheese and brown sugar until light and fluffy. Then add pumpkin puree, sour cream, and blend. Finally, add egg, vanilla, salt, and spices until just combined. Divide evenly over graham cracker crusts and bake for 20 minutes or until just set.
To serve: Serve with or without the cupcake liners and spoon cranberry sauce over each mini pumpkin cheesecake. Add a dollop of whipped cream if desired. Enjoy!
Notes
Note: We used prepared graham cracker crumbs. If making your crusts from whole crackers, start with 3 tablespoons of butter. Then add additional if needed. The texture should be moist and crumbly.