Description
These Creamy Pumpkin Cheesecake Bites are the perfect fall dessert—rich, velvety, and bursting with warm autumn spices. Bite-sized and easy to serve, they’re ideal for holiday gatherings, cozy evenings, or as a sweet treat with your favorite cup of coffee or tea. Inspired by traditional pumpkin pie flavors, these mini cheesecakes combine a buttery graham cracker crust with a smooth pumpkin cheesecake filling, topped optionally with whipped cream and a sprinkle of cinnamon.
Ingredients
Crust
-
1 cup graham cracker crumbs
-
2 tablespoons granulated sugar
-
4 tablespoons unsalted butter, melted
Cheesecake Filling
-
16 ounces cream cheese, softened
-
1/2 cup granulated sugar
-
1/4 cup brown sugar, packed
-
1 teaspoon vanilla extract
-
1 cup pumpkin puree
-
2 large eggs
-
1/2 teaspoon ground cinnamon
-
1/4 teaspoon ground nutmeg
-
1/4 teaspoon ground ginger
-
Pinch of ground cloves
-
Pinch of salt
Topping (Optional)
-
Whipped cream
-
Sprinkle of cinnamon or nutmeg
-
Chopped pecans or graham cracker crumbs
Instructions
-
Preheat the oven to 325°F (163°C) and line a 24-cup mini muffin pan with paper liners.
-
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
-
Press about one teaspoon of the crust mixture into the bottom of each liner, ensuring it is evenly distributed and slightly compacted.
-
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
-
Add granulated sugar, brown sugar, and vanilla extract, mixing until well combined.
-
Mix in the pumpkin puree until smooth and uniform.
-
Add eggs one at a time, blending thoroughly after each addition.
-
Stir in cinnamon, nutmeg, ginger, cloves, and salt until fully incorporated.
-
Spoon the cheesecake filling over the prepared crust in each muffin cup, filling almost to the top.
-
Smooth the tops with the back of a spoon or small offset spatula.
-
Tap the pan lightly on the counter to remove air bubbles.
-
Bake for 18–22 minutes, or until edges are set and centers are slightly jiggly.
-
Let cool at room temperature for 15–20 minutes, then refrigerate for at least 2 hours or overnight.
-
Remove from the pan and peel off liners.
-
Top with whipped cream, sprinkle of cinnamon, or chopped pecans if desired.
Notes
-
Use room temperature cream cheese and eggs for a smooth filling.
-
Chill overnight for best flavor and texture.
-
Customize toppings to your preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes