Mini Pumpkin Cheesecake Bites
If you love pumpkin cheesecake, you have to make Mini Pumpkin Cheesecake Bites. These individual serving pumpkin cheesecakes make an incredible dessert, especially for a get together or a party. Store these cheesecakes in the refrigerator or in the freezer.
Servings: 24
Ingredients
crust Ingredients
- 1 1/4 C graham cracker crumbs
- 1/4 C Sugar
- 1/4 C Light Brown Sugar
- 1/4 C Unsalted Sweet Cream Butter melted
Cheesecake ingredients
- 1 1/2 C Pure Pumpkin Puree
- 3 large Eggs
- 1/2 C Light Brown Sugar
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Ginger
- 1/4 tsp Kosher Salt
- 3 - 8 oz Cream Cheese softened
- ½ C Sugar
- 1 tsp Pure Vanilla Extract
Instructions
Crust Directions
- Preheat oven to 350 degrees and line a cupcake pan with white cupcake liners
- Using a medium bowl, combine graham cracker crumbs, ¼ C sugar, ¼ C brown sugar, and melted butter
- Using a tablespoon, spoon graham cracker crust mixture into the cupcake liners
- Using a flat bottomed cup or measuring cup, lightly press down onto the crust
- Set aside
Cheesecake Directions
- Using a large mixing bowl, mix well until combined the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt
- In another large, beat together the cream cheese, sugar, and vanilla extract
- Combine the pumpkin mixture into the cream cheese mixture and beat until smooth and combined
- Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecake batter into the cupcake liners
- Once all is filled, place into the oven and bake for 25-30 minutes or until the edges are firm and the middle slightly jiggles
- Remove from oven and place onto the counter to cool to room temp
- Once cooled, move tray into the fridge for overnight
- When ready to eat, serve with whipped cream, pecan and a dash of cinnamon!