Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

Filling:

1 (8 oz. package) cream cheese, softened
1 large egg
1 tablespoon all purpose flour
1 cup powdered sugar

To prepare the filling, combine the cream cheese, egg, flour and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Set aside.

Cake:
 
1 cup Pumpkin Puree
1-1/2 cups all-purpose flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp plus 1/2 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp baking soda
2 large eggs
1 cup sugar
1/2 cup + 2 tbsp vegetable oil
Preheat the oven to 350 F
 
Line small muffin pans with paper liners. 

In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda and blend well. 

In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated. 

Fill each muffin tin about 2/3 full (about a tbsp or so) with batter and then add about a teaspoon or so of cheesecake filling on top.

Topping:

1/4 cup sugar
2 1/2 tbsp flour
3/4 tsp ground cinnamon
2 tsp cold unsalted butter, cut into pieces

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. 

Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. 

Sprinkle each cake with with topping and bake for about 12-14 minutes.