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–+ servings
delicious autumn inspired dessert bites

Pumpkin Spice Cheesecake Bites

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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Servings 24 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

For the best results, ensure that the cream cheese is fully softened before mixing to avoid lumps in the batter. Additionally, allowing the cheesecake bites to chill thoroughly will help them set properly and enhance their flavor.
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