This easy Mini Pumpkin Cheesecake recipe makes a smooth and creamy cheesecake full of Fall flavors, all put on top of an easy crust made from frozen waffles! It makes for the perfect holiday dessert!
Preheat the oven to 325 degrees. Line a standard muffin pan with paper cups; set aside.
Toast the Eggo Waffles according to package directions. Once toasted, pulse the waffles in a food processor until you get fine crumbs. Mix in the sugar & melted butter to the waffle crumbs with a fork until evenly moistened. Divide the crumbs evenly between the muffin cups {a little more than a 1/2 tablespoon per muffin tin} and press into the bottom to form a crust. Set aside.
Beat the cream cheese and sugar together on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs one at a time, beating well between each addition. Add the pumpkin and cinnamon and beat for 1 minute more, or until completely combined.
Divide the batter evenly between the muffin cups, filling almost completely full. Bake until the cheesecakes are set around the edges and nearly set in the middle, about 25-30 minutes. Cool completely to room temperature, then refrigerate for at least 2 hours but preferably overnight.
When ready to serve, top with whipped cream if desired. Leftovers can be stored in the refrigerator for up to 5 days.
Notes
Be sure to use actual pumpkin, not pumpkin pie filling