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–+ servings
pumpkin cheesecake dessert bites

Mini Pumpkin Cheesecake Bites

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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 2 hours
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American
Servings 24 bites

Equipment

  • 1 muffin tin 24-cup
  • 24 paper liners
  • 1 Mixing bowl
  • 1 Electric mixer
  • 1 Spatula
  • 1 Cooling rack

Ingredients
  

  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • 8 ounces cream cheese softened
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 pinch salt
  • Whipped cream for topping (optional)

Instructions
 

  • Preheat the oven to 325°F (163°C).
  • Line a 24-cup muffin tin with paper liners.
  • In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
  • Press about 1 tablespoon of the graham cracker mixture into the bottom of each liner.
  • Bake the crusts for 5 minutes and then let them cool.
  • In a large bowl, beat cream cheese, pumpkin puree, and brown sugar until smooth.
  • Add the egg, vanilla extract, cinnamon, nutmeg, ginger, and salt, and mix until well combined.
  • Spoon the pumpkin mixture evenly over the cooled crusts.
  • Bake for 20-25 minutes or until the centers are set.
  • Allow the cheesecakes to cool in the pan on a cooling rack for about 30 minutes.
  • Transfer to the refrigerator to chill for at least 2 hours.
  • Top with whipped cream if desired before serving.

Notes

For best results, ensure all dairy ingredients are at room temperature before mixing to guarantee a smooth and creamy texture. Additionally, avoid over-baking the cheesecakes to prevent cracking; they should have a slight jiggle in the center when done. Using a finely textured graham cracker crumb will help the crust bind together more effectively.
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