Imagine the sweet aroma of pumpkin spice wafting through your kitchen, as you prepare these delightful Pumpkin Cheesecake Bites.
With a simple mix of creamy pumpkin and velvety cream cheese atop a buttery graham cracker crust, these bites are the perfect cozy treat.
As they bake, the flavors meld into a rich, indulgent dessert that transforms ordinary ingredients into something extraordinary.
Let’s bring these irresistible bites to life and savor the season!
Kitchen Tools Required
- 1 muffin tin
- 24 muffin liners
- 1 mixing bowl
- 1 electric mixer
- 1 rubber spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs
Cook & Prep Time
To efficiently manage your time while making Pumpkin Cheesecake Bites, you can follow this timeline.
This timeline includes preparation, cooking, cooling, and additional time for reading and organizing ingredients.
- Reading and Organizing Ingredients (10 minutes)
- Before starting, take 10 minutes to read through the recipe and organize all ingredients and equipment. This will guarantee you have everything you need and understand the steps.
- Preparation (20 minutes)
- Preheat the oven to 350°F (175°C).
- Line the muffin tin with liners.
- Combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a mixing bowl.
- Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner.
- Making the Filling (10 minutes)
- In a separate bowl, beat the softened cream cheese until smooth.
- Add the pumpkin puree, 1/2 cup granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and ginger. Mix until well combined.
- Beat in the eggs one at a time, mixing just until incorporated.
- Assembly (5 minutes)
- Spoon the pumpkin mixture over the crusts in the muffin liners, filling each about three-quarters full.
- Baking (25 minutes)
- Place the muffin tin in the preheated oven and bake for 25 minutes or until the centers are set.
- Cooling (10 minutes)
- Remove the bites from the oven and let them cool in the pan for 10 minutes.
- Transfer & Final Cooling (15 minutes)
- Transfer the bites to a wire rack to cool completely.
- Refrigeration (2 hours)
- Refrigerate the pumpkin cheesecake bites for at least 2 hours before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
Combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a mixing bowl.
Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner.
In a separate bowl, beat the cream cheese with an electric mixer until smooth.
Add the pumpkin puree, 1/2 cup granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and ginger to the cream cheese and mix until well combined.
Beat in the eggs one at a time, mixing just until incorporated.
Spoon the pumpkin mixture over the crusts in the muffin liners, filling each about three-quarters full.
Bake in the preheated oven for 25 minutes or until the centers are set.
Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Refrigerate for at least 2 hours before serving.
Serving Tips
- Whipped Cream: Add a dollop of whipped cream on top for a creamy contrast to the spiced pumpkin filling.
- Cinnamon Sprinkle: Dust with a touch of cinnamon for an extra layer of warmth and spice.
- Caramel Drizzle: Drizzle caramel sauce over the bites for a sweet, rich addition.
- Crushed Nuts: Sprinkle crushed pecans or walnuts on top for added crunch and nutty flavor.
- Chocolate Shavings: Garnish with chocolate shavings for a touch of decadence and subtle bitterness.
Storage
To store Pumpkin Cheesecake Bites, place them in an airtight container.
Refrigerate for up to 5 days.
For longer storage, freeze them for up to 2 months.
Freezing
For best freezing results, wrap pumpkin cheesecake bites individually in plastic wrap.
Place them in an airtight container and freeze.
Thaw in the refrigerator overnight before enjoying.
Reheating
To reheat Pumpkin Cheesecake Bites, place them in a preheated oven at 300°F for 5-7 minutes.
Avoid microwaving to maintain texture.
Allow them to cool slightly before serving.
Final Thoughts
Pumpkin cheesecake bites are a delightful treat that combines the creamy richness of cheesecake with the warm flavors of pumpkin and spices.
These bite-sized desserts are perfect for fall gatherings or as a festive treat during holiday celebrations.
With their simple preparation and delicious taste, they’re sure to be a hit with friends and family.
Enjoy the process of making them, and don’t forget to personalize them with your favorite toppings.
Frequently Asked Questions
Can I Use Fresh Pumpkin Puree Instead of Canned?
You can substitute fresh pumpkin puree for canned in a 1:1 ratio. Confirm your puree is well-drained and has a smooth consistency. This swap may slightly alter texture and moisture levels, so adjust baking time if needed.
Are There Gluten-Free Alternatives for the Graham Cracker Crumbs?
You can substitute gluten-free graham crackers for regular ones. Measure 1 1/2 cups of gluten-free graham cracker crumbs. Guarantee even crumb texture by using a food processor. This maintains the crust’s integrity and flavor.
How Can I Make These Bites Dairy-Free?
Substitute cream cheese with 8 ounces of dairy-free cream cheese, and replace butter with 1/4 cup coconut oil. Confirm coconut oil is melted but cooled. These substitutions maintain texture and flavor, guaranteeing the bites remain creamy and delicious.
Can I Substitute the Spices With Pumpkin Pie Spice?
You can substitute the spices with 2 teaspoons of pumpkin pie spice. Guarantee uniform distribution for balanced flavor. Consider adjusting sweetness, as some mixes include sugar. Mix thoroughly with dry ingredients to enhance aromatic infusion.
How Do I Prevent the Cheesecake Bites From Cracking?
To prevent cracking, make certain you don’t overmix the batter and avoid overbaking. Use a water bath by placing a pan of hot water on the oven’s lower rack. Cool gradually to room temperature before refrigerating.
Pumpkin Cheesecake Bites
Equipment
- 1 muffin tin
- 24 muffin liners
- 1 Mixing bowl
- 1 Electric mixer
- 1 Rubber spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter melted
- 2 tablespoons granulated sugar
- 8 ounces cream cheese softened
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- Combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a mixing bowl.
- Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner.
- In a separate bowl, beat the cream cheese with an electric mixer until smooth.
- Add the pumpkin puree, 1/2 cup granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and ginger to the cream cheese and mix until well combined.
- Beat in the eggs one at a time, mixing just until incorporated.
- Spoon the pumpkin mixture over the crusts in the muffin liners, filling each about three-quarters full.
- Bake in the preheated oven for 25 minutes or until the centers are set.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving.
Notes
