Ingredients:
- 1 cup (100g) graham cracker crumbs
- 3 tbsp (42g) unsalted butter, melted
- 2 tbsp (25g) granulated sugar
- 1/2 tsp (1g) pumpkin pie spice
- 8 oz (225g) cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120g) pumpkin purée
- 1 large egg, room temperature
- 1/4 cup (60g) sour cream, room temperature
- 1 tsp (5ml) vanilla extract
- 1 tsp (2g) pumpkin pie spice
- 1/4 tsp (1g) salt
Instructions:
- Combine the graham cracker crumbs, melted butter, sugar, and spice in a small bowl until the mixture resembles wet sand.
- Divide the mixture evenly among 12 lined muffin tins.
- Press the crumbs firmly into the bottom of each liner using the bottom of a small glass or a spoon to create a solid base.
- Beat the softened cream cheese and sugar on medium speed until completely smooth and fluffy (about 2 minutes).
- Blend in the pumpkin purée, sour cream, and vanilla extract until fully incorporated.
- Fold in the egg, pumpkin pie spice, and salt on low speed just until combined, stopping immediately once the egg is incorporated to avoid over-aerating.
- Spoon the batter over the crusts, filling each liner about 3/4 of the way to the top.
- Bake at 325°F (160°C) for 25–30 minutes until edges are set but centers have a slight jiggle.
- Cool in the pan for 15 minutes, then transfer to the refrigerator for at least 3 hours.