Picture the warm aroma of spices filling your kitchen as you prepare these delightful Pumpkin Spice Cheesecake Bites.
With a simple blend of creamy pumpkin and comforting spices, this dessert is both easy to make and utterly indulgent.
Watch as humble ingredients transform into bite-sized pieces of autumnal bliss, perfect for any cozy gathering.
Let’s bring this delicious treat to life and savor the flavors of the season!
Kitchen Tools Required
- 1 muffin tin
- 24 paper cupcake liners
- 1 mixing bowl
- 1 electric mixer
- 1 spatula
- 1 spoon
- 1 cooling rack
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 1/4 cup heavy cream
- Pinch of salt
Cook & Prep Time
To efficiently manage your time while preparing Pumpkin Spice Cheesecake Bites, you can follow this timeline:
- Reading & Preparation (10 minutes)
- Read through the entire recipe to understand the steps and gather all the necessary ingredients and equipment.
- Prepping Ingredients (10 minutes)
- Soften cream cheese.
- Melt butter.
- Measure out and organize all ingredients.
- Preheat Oven (5 minutes)
- Start preheating the oven to 325°F (163°C).
- Crust Preparation (5 minutes)
- Combine graham cracker crumbs and melted butter.
- Line muffin tin with paper cupcake liners.
- Forming the Crust (5 minutes)
- Spoon crumb mixture into each liner and press down to form the crust.
- Cheesecake Filling Preparation (10 minutes)
- Beat cream cheese and sugar until smooth.
- Add pumpkin puree, vanilla extract, and pumpkin pie spice; mix well.
- Add egg, heavy cream, and salt; mix until smooth.
- Filling the Liners (5 minutes)
- Divide cheesecake batter evenly among the liners.
- Baking (25 minutes)
- Bake in the oven for 20-25 minutes.
- Cooling in Pan (10 minutes)
- Let the cheesecake bites cool in the pan for about 10 minutes.
- Cooling on Rack (15 minutes)
- Transfer to a cooling rack to cool further.
- Chill in Refrigerator (2 hours)
- Refrigerate 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 325°F (163°C) and line the muffin tin with paper cupcake liners.
In a mixing bowl, combine graham cracker crumbs and melted butter and mix until well combined.
Spoon about a tablespoon of the crumb mixture into each liner and press down to form the crust.
In another bowl, beat the cream cheese and sugar with an electric mixer until smooth.
Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture and mix well.
Add the egg and mix until just combined, then pour in the heavy cream and a pinch of salt and mix until smooth.
Divide the cheesecake batter evenly among the liners, filling each about 3/4 full.
Bake for 20-25 minutes, or until the centers are set and not jiggly.
Remove from the oven and let cool in the pan for about 10 minutes before transferring to a cooling rack.
Refrigerate the cheesecake bites for at least 2 hours before serving.
Serving Tips
- Whipped Cream: Add a dollop of whipped cream on top of each cheesecake bite for an extra creamy touch.
- Caramel Drizzle: Drizzle caramel sauce over the bites for a sweet, buttery flavor contrast.
- Chopped Nuts: Sprinkle chopped pecans or walnuts for a crunchy texture and nutty taste.
- Cinnamon Dusting: Lightly dust with cinnamon for an added spice kick and aromatic appeal.
- Fresh Berries: Serve with a side of fresh berries like raspberries or blueberries for a revitalizing, fruity balance.
Storage
To store Pumpkin Spice Cheesecake Bites, place them in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze them for up to 2 months.
Freezing
To freeze Pumpkin Spice Cheesecake Bites, wrap them individually in plastic wrap.
Place them in an airtight container.
Freeze for up to 2 months.
Thaw in the refrigerator before serving.
Reheating
To reheat Pumpkin Spice Cheesecake Bites, gently warm them in the microwave for 10-15 seconds.
Bring them to room temperature.
Avoid overheating to maintain texture and flavor.
Final Thoughts
Pumpkin Spice Cheesecake Bites are a delightful treat perfect for any occasion.
The combination of creamy cheesecake with the warm flavors of pumpkin spice creates a dessert that’s both comforting and indulgent.
These bites are easy to make and are sure to impress your guests.
Remember to allow enough time for them to chill properly, as this enhances their texture and flavor.
Enjoy these bites as the perfect ending to any meal or as a sweet snack during the day.
Frequently Asked Questions
Can I Use Gluten-Free Graham Crackers for the Crust?
Yes, you can use gluten-free graham crackers. Substitute them in equal measure for the crust. Make certain they’re finely crushed for a uniform texture. Mix with the melted butter until well combined, then press firmly into each liner.
What Can I Substitute for Pumpkin Pie Spice?
You can substitute 1 teaspoon pumpkin pie spice with 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon allspice. Confirm precise measurements for balanced flavor. Mix thoroughly to evenly distribute the spices.
Is It Possible to Make These Bites Without an Egg?
Yes, you can substitute the egg with 1/4 cup unsweetened applesauce. Make certain you mix it thoroughly into the batter for consistent texture. This change may slightly alter the flavor and texture, so adjust accordingly.
How Do I Prevent Cracks on the Cheesecake Surface?
To prevent cracks, don’t overmix batter; it incorporates air. Bake in a water bath for even heat distribution. Cool gradually by leaving the oven door ajar for 10 minutes before moving to a cooling rack.
Can I Add Other Spices for Additional Flavor?
You can add 1/4 teaspoon of ground cinnamon or nutmeg for extra flavor. Mix these spices with the pumpkin pie spice in step 5. Use precise measurements to maintain balance and avoid overpowering the primary flavor.
Pumpkin Spice Cheesecake Bites
Equipment
- 1 muffin tin
- 24 paper cupcake liners
- 1 Mixing bowl
- 1 Electric mixer
- 1 Spatula
- 1 Spoon
- 1 Cooling rack
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 1/4 cup heavy cream
- Pinch salt
Instructions
- Preheat the oven to 325°F (163°C) and line the muffin tin with paper cupcake liners.
- In a mixing bowl, combine graham cracker crumbs and melted butter and mix until well combined.
- Spoon about a tablespoon of the crumb mixture into each liner and press down to form the crust.
- In another bowl, beat the cream cheese and sugar with an electric mixer until smooth.
- Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture and mix well.
- Add the egg and mix until just combined, then pour in the heavy cream and a pinch of salt and mix until smooth.
- Divide the cheesecake batter evenly among the liners, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the centers are set and not jiggly.
- Remove from the oven and let cool in the pan for about 10 minutes before transferring to a cooling rack.
- Refrigerate the cheesecake bites for at least 2 hours before serving.
Notes
