Ingredients

• 3/4 cup graham cracker crumbs
• 3 tablespoons cannabutter (get the recipe here)
• 8 ounces cream cheese
• 1/2 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• Whipped cream for serving (optional)

Find your local Ethos Dispensary to get your favorite flower to make cannabutter!

Instructions

1. Preheat oven to 350 °F.
2. Line 7-8 muffin tins with paper cupcake liners
3. Melt the cannabutter and mix with graham cracker crumbs
4. Using your fingers, press a layer of the crust mixture into the bottom and about halfway up the sides of each muffin tin
5. Bake the crusts for 5 minutes. Remove from oven while preparing the filling.
6. In a large bowl, beat the cream cheese and sugar until fluffy.
7. Beat in the pumpkin puree, egg, vanilla, and spices until well mixed.
8. Fill each cup of the cupcake tin about 2/3rds full.
9. Bake for 30 to 35 minutes or until set. The center should be slightly jiggly and edges puffed.
10. Cool completely in muffin tin.
11. Once cool, unwrap each mini cheesecake and top with a dollop of whipped cream and a sprinkle of cinnamon and enjoy!

Dosing Guide

The potency of your cannabutter is impacted by the strain you used and how long and hot it was cooked. To test the potency of your finished cannabutter, try spreading 1/4 to 1/2 a teaspoon on a snack and wait 1 hour. Based on the affect, increase or decrease the dose as desired. We recommend this test before adding butter to any recipes.