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Preheat oven to 350° and line a muffin pan with liners and lightly spray with nonstick cooking spray. Set aside.
In a medium bowl, add graham crackers, sugar, and butter and mix until combined. Pressed into muffin pan.
Press the crust into the bottom of muffin pan.
Bake for 10-12 minutes. Remove from oven and let cool completely.
In a medium bowl, beat cream cheese until smooth.
Add eggs, sugar, and vanilla. Beat until combined then place in the fridge to chill for 30-40 minutes.
Spoon on top of cooled graham cracker crust.
In a medium bowl, whisk eggs until light and fluffy.
Add pumpkin, milk, brown sugar, sugar, cinnamon, nutmeg, and salt. Stir until combined.
Evenly pour cream cheese mixture into the muffin pan. Pour pumpkin mixture over cream cheese.
Bake for 45-55 minutes or until sides are set and center is still a bit jiggly.