Maple Pumpkin Cheesecake Cups

Individual cheesecake cups with layers of maple pumpkin filling and brown butter graham cracker crumble.

By @beingsummershores

Original recipe source

Cook time: 30 minutes

Servings: 6

Ingredients

• 10 graham cracker sheets
• 6 tbsp unsalted butter, browned
• 2 tbsp brown sugar
• 0.5 tsp cinnamon
• 0.25 tsp kosher salt
• 0 baking sheet
• 16 oz cream cheese, softened
• 1 cup pumpkin purée
• 0.5 cup maple syrup
• 0.5 cup heavy cream
• 0.33 cup powdered sugar
• 2 tsp vanilla
• 1.5 tsp cinnamon
• 0.5 tsp ginger
• 0.25 tsp nutmeg
• 0.25 tsp salt
• 0 individual cups
• 0 whipped cream
• 0 toasted pecans
• 0 extra crumble
• 0 maple syrup

Instructions

1. Pulse graham crackers in the Oster Vortex Blender until coarse.
2. Add browned butter, brown sugar, cinnamon, and salt to the blender. Pulse to combine.
3. Spread the mixture on a baking sheet and bake at 350°F for 8–10 minutes. Cool completely.
4. Add cream cheese, pumpkin purée, maple syrup, heavy cream, powdered sugar, vanilla, cinnamon, ginger, nutmeg, and salt to the blender and blend until smooth.
5. Layer crumble and filling into individual cups.
6. Refrigerate for at least 4 hours or overnight.
7. Finish with whipped cream, toasted pecans, extra crumble, and maple syrup before serving.