1.Preheat oven to 350°. Line 18 standard muffin cups with baking cups.
2. In food processor, pulse graham crackers 20 times or until fine crumbs form. In medium bowl, stir butter and graham cracker crumbs; press into bottom of prepared cups.
3. In large bowl, with mixer on low speed, beat cheese and sugar 4 minutes or until light and fluffy. Add eggs, pumpkin, syrup, flour, pumpkin pie spice and vanilla extract; beat on medium speed 1 minute or until incorporated. Divide pumpkin mixture into cups; sprinkle with pecans.
4. Bake cheesecakes 20 minutes or until set; cool completely on wire rack. Refrigerate cheesecakes at least 2 hours before serving.
- 10 g Fat
- 5 g Saturated Fat
- 45 mg Cholesterol
- 130 mg Sodium
- 13 g Carbohydrates
- 8 g Sugar
- 5 g Added Sugars
- 1 g Fiber
- 4 g Protein
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Nutritional Information
- 10 g Fat
- 5 g Saturated Fat
- 45 mg Cholesterol
- 130 mg Sodium
- 13 g Carbohydrates
- 8 g Sugar
- 5 g Added Sugars
- 1 g Fiber
- 4 g Protein
Directions
1.Preheat oven to 350°. Line 18 standard muffin cups with baking cups.
2. In food processor, pulse graham crackers 20 times or until fine crumbs form. In medium bowl, stir butter and graham cracker crumbs; press into bottom of prepared cups.
3. In large bowl, with mixer on low speed, beat cheese and sugar 4 minutes or until light and fluffy. Add eggs, pumpkin, syrup, flour, pumpkin pie spice and vanilla extract; beat on medium speed 1 minute or until incorporated. Divide pumpkin mixture into cups; sprinkle with pecans.
4. Bake cheesecakes 20 minutes or until set; cool completely on wire rack. Refrigerate cheesecakes at least 2 hours before serving.