I love anything and everything pumpkin except for pie. I have no idea why, I just have never been fond of the texture. So I wanted to test out a mini pumpkin cheesecake recipe in preparation for Thanksgiving and use my new mini pie pan in the process. These came out perfectly with a lovely texture. Not overly sweet but with the perfect balance of pumpkiny (yes, I know, not a real word) flavor. The crust is homemade and “rustic”. It’s very forgiving as it only has two ingredients. I’m all over personal sized desserts too for portion control and for the cuteness factor.
— Knead to Cook