This video walks you through how to make mini pumpkin cheesecakes – perfect for any holiday (or anytime) gathering.
- Servings: 12
- Serving Size: 4 mini cakes
- Cuisine Type: Italian
- Recipe Type: Desserts, Pies
For the crusts:
- 3 C graham cracker crumbs
- 6 T granulated sugar
- 2/3 C buttery spread
For the filling / topping:
- 16 oz. cream cheese (non-dairy)
- 12 oz. tofu (silken soft, boxed)
- 1 C pumpkin (canned)
- 3/4 C brown sugar (packed)
- 1 t vanilla
- 1 T maple syrup
- 1 t cinnamon (ground)
- 1/2 t nutmeg (ground)
- 1/2 t cloves (ground)
- 3/4 C pecans (finely chopped)