Pumpkin Cheesecake Cups

It’s pumpkin season and I’m bringing back my pumpkin cheesecake cups using @westgold_usa butter. @westgold_usa butter provides a rich and creamy texture for everyday baking. It’s deep golden coulor makes for the perfect crust in these pumpkin cheesecake cups. The butter is safe, natural, and perfect 😍 Westgold is available at Walmart across the US!

INGREDIENTS-

For the crust:
2 cups of crushed graham cracker crumbs or ginger snaps (I’ve done both & both taste amazing)
1/2 cup pecans
1 stick of @westgold butter
1 tablespoon of white sugar

For the filling:
16 oz softened cream cheese
1 can of pumpkin puree
1 cup brown sugar
3 eggs
1 tbsp maple syrup
2 tbsp cornstarch
1 tsp vanilla
2 tsp pumpkin pie spice (from Trader joes).. You can use cinnamon and nutmeg as a replacement
a pinch of salt

DIRECTIONS:
1. Start with the crust. Melt a stick of butter in a saucepan.
2. Pulse ginger snaps or graham crackers in the food processor. Clear out and then pulse the 1/2 cup of pecans.
3. In a large mixing bowl- add in the crushed crumbs and pecans, melted butter, and tablespoon of white sugar. Mix all of the ingredients together.
4. Add cupcake liners to a cupcake pan. Add the crust mix into the baking pan and bake at 350 degrees for 8-10 minutes. Let cool for 20 minutes.
5. While the crust is baking, mix all of the cheesecake filling in a giant bowl. Pour the cheesecake filling over the top of the crust.
6. Bake for an hour in the oven at 350 degrees. Allow the bars to cool down for an hour. Top off with whip cream and pumpkin pie spice