I made these when I was having a sweets craving. They hit the spot! They taste like a creamy pumpkin pie rather than a cheesecake. So if you want more of a cheesecake flavor up the amount of cream cheese (which I'll do next time). Because I was testing out a recipe I made a small batch (1/3 of a normal recipe) and I put the batter into cupcake pans.
I made cookies the other night that had an interesting texture (I think from the flour) so I didn't add the flour that the recipe called for. So the cheesecake cups sank a little in the middle, but not as much as I was expecting them too. If I made an entire cheesecake I bet the sinking in the middle would be more noticeable. Even with the (minimal) sinking in the middle they were amazing! The recipe called for a cinnamon graham cracker crust... which I didn't make. If you want the real recipe go here.
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 to 1 3/4 cups dextrose (depending on how sweet you want it. I used 1 1/2 cups)
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees F.
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, dextrose, the spices, and vanilla. Beat together until well combined.
Pour into pie pan or cupcake pans. Spread out evenly and place in oven for 1 hour (I cooked the pumpkin cups for about 40min). Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate.
