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Mini pumpkin pecan cheesecakes Recipe


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     Mini pumpkin pecan cheesecakes

Category   Desserts - Breads
Sub Category   None
Servings   12

1 pkg. Graham cracker crumbs, crushed
1/4 c. Butter, melted
8 oz. Cream cheese, softened
1/2 c. Sugar
2 eggs, room temperature
1 t. Vanilla
1/2 T. Lemon juice
1-1/2 T. flour
4 oz. Sour cream, room temperature
5 oz pumpkin
1/2 T. Pumpkin pie spice
1/2 c. Heavy whipping cream
2/3 c. Maple syrup
1/2 c. Chopped pecans

Preheat oven to 320. Crush/grind graham crackers. Add butter. Combine to make a crust. Line 12 muffin tins and spray the liners with nonstick spray. Set aside.
Combine cream cheese and sugar. Mix just until.combined. add eggs and mix. Add vanilla and lemon and mix. Add flour and mix. Add sour cream and mix. Add pumpkin and pumpkin pie seasoning and mix. Mix just until.combined each time - do not over mix.
Spoon mixture on top of graham cracker crust. Shake pans to flatten out mixture if needed. Bake at 320 for 15 minutes or until center is almost set. Cool completely.
Glaze- Combine whipping cream and maple syrup in small pan over medium heat. Bring to a boil. Continue boiling stirring occasionally, until sauce is slightly thickened, 15-20 minutes. Stir in pecans. Allow topping to cool (can put in refrigerator if you want). Spoon topping on top of each cheesecake.

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