Ingredients
¾cupgraham crackers,(about 14 full sheets), finely crushed
2tbspgranulated sugar
6tbspsalted butter,melted
1cuplight-brown sugar,packed
6tbspgranulated sugar
3tbspall-purpose flour
1½tspground cinnamon
½tspground nutmeg
½tspground ginger
⅛tspground cloves
24ozcream cheese,(2 packages), well softened
4large eggs
1½cupspumpkin puree,canned
1tspvanilla extract
¼cupheavy cream
caramel sauce
sea salt,flaked, such as Maldon
pecans,chopped, or lightly sweetened whipped cream, optional
Preparation
Preheat the oven to 325 degrees F.
In a mixing bowl, whisk together the crushed graham crackers with 2 tablespoons of granulated sugar. Pour in the melted butter, then stir the mixture until evenly coated.
Divide the graham cracker mixture among 24 paper-lined muffin cups, adding about a heaping tablespoon to each. Firmly press the mixture into an even layer.
Bake in the oven for 5 minutes. Remove from oven and allow to cool.
In a medium mixing bowl, whisk together the brown sugar, granulated sugar, flour, cinnamon, nutmeg, ginger, and cloves until no clumps of sugar remain.
Add the cream cheese to a large mixing bowl, pour the sugar mixture over the cream cheese, and using an electric hand mixer set on low speed, blend together for about 30 seconds until smooth.
Mix in the eggs one at a time. Blend in the pumpkin and vanilla, then mix in the heavy cream. Tap the bowl forcefully against the countertop to release some of the excess air bubbles about 30 times.
Divide the mixture over graham cracker crust in muffin liners, adding about ¼ cup to each cup and filling nearly full.
Bake in the oven for about 20 to 25 minutes until nearly set.
Remove from the oven and allow to cool on a wire rack at room temperature for 30 minutes. Then, transfer to refrigerator and chill for 3 hours until set.
Top with caramel sauce, a pinch of sea salt, then add pecans or whipped cream. Enjoy!
