Champaign, Ill. (WCIA)

Guest Chef Adam Wisnewski is bringing us little bite-sized fall flavors just in time for your holiday party!

Mini Pumpkin Cheesecakes

* 8 whole graham crackers
* 1 1/2 TBS brown sugar
* 1 tsp ground ginger
* Pinch of  salt
* 5 TBS unsalted butter, melted

* 8 oz cream cheese, softened
* 3 TBS sugar
* 2 TBS maple syrup
* 2 eggs
* 1 C canned pumpkin
* 1 tsp vanilla
* 1/2 TBS cornstarch
* 1/2 tsp cinnamon
* 1/2 tsp ground ginger
* 1/8 tsp ground nutmeg
* 1/8 tsp salt

* Preheat the oven to 375F. Fill a muffin tin with liners.

* Thoroughly crush the crackers into a bowl. Mix in the brown sugar, ginger, and salt. Mix in the melted butter and stir until combined.

* Add a rounded tablespoon of crust mix to each muffin cup. Press the crumbs flat with a small glass. Bake the crusts for 6-7 minutes. Set aside to cool.

* In a large bowl, whisk the cream cheese, sugar, and maple syrup until smooth. Mix in egg, pumpkin, and vanilla until combined. Mix in the cornstarch, spices, and salt.

* Fill each muffin cup about 3/4 full. Bake 10 to 12 minutes, until the edges are set but the centers are still slightly jiggly.

* Remove the mini cakes to a wire rack for 30 minutes and then transfer to the fridge for at least 1 hour.

TRY: garnish with whipped cream and nuts, little holiday candies, crumbles of ginger cookies, chocolate frosting and pumpkin seed kernels

Adam Wisnewski
Cook and Owner at Breakfast, Life, and Dinner