The flavors of fall come together in these right-sized cheesecake cups.
200 grams canned pumpkin
200 grams cream cheese, room temperature
200 milliliters whipping cream, room temperature
2 eggs, room temperature
70 grams light brown sugar
3 tablespoons all-purpose flour
Dash vanilla extract
Let's get Cooking...
Place all of the ingredients in a large bowl and beat with an electric mixer until smooth. Place muffin liners on a baking sheet and spoon the mixture into each muffin liner. Bake at 355F for 30-40 minutes. Transfer the cheesecakes to a wire rack and cool completely. Enjoy!