Description
Mini Pumpkin Cheesecake Bites are a delightful, bite-sized dessert that combines the creamy richness of traditional cheesecake with the warm, spiced flavors of pumpkin. Perfect for fall gatherings or holiday celebrations, these cheesecakes are baked on a crunchy graham cracker or gingersnap crust, with a silky pumpkin-infused filling that’s lightly spiced with cinnamon, nutmeg, and cloves. Each mini cheesecake delivers the perfect balance of tangy cream cheese and earthy pumpkin in a convenient, portion-controlled size. These bite-sized treats are easy to make ahead of time and can be dressed up with whipped cream, caramel drizzle, or crushed nuts for an impressive dessert presentation.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tbsp granulated sugar
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Pumpkin Layer:
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1 large egg
For the Topping:
- Whipped cream
- Caramel sauce for drizzling
- 1/4 cup chopped walnuts
Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust.
Prepare the Cream Cheese Layer: In a large mixing bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Evenly divide the cream cheese mixture over the graham cracker crusts.
Prepare the Pumpkin Layer: In another bowl, whisk together the pumpkin puree, sugar, pumpkin pie spice, and egg until well combined. Spoon the pumpkin mixture evenly over the cream cheese layer.
Bake the Cheesecake Bites for 18-20 minutes, or until the centers are set. Remove from the oven and cool to room temperature before refrigerating for at least 2 hours.
Topping: Before serving, top each cheesecake bite with whipped cream, a drizzle of caramel sauce, and a sprinkle of chopped walnuts.
Notes
- Pumpkin Purée vs. Pumpkin Pie Filling: Make sure to use pure pumpkin purée and not pumpkin pie filling, which contains added sugar and spices. The puree allows you to control the sweetness and spice level of the cheesecakes.
- Crust Options: While graham cracker crust is the classic choice for cheesecakes, you can switch things up by using crushed gingersnap cookies for a spicier, more flavorful base. Either way, press the crust firmly into the molds to create a solid foundation for the cheesecake filling.
- Room Temperature Ingredients: Ensure that the cream cheese, eggs, and other ingredients are at room temperature before mixing. This prevents lumps in the batter and results in a smoother, creamier filling.
- Preventing Cracks: Cheesecake can crack if baked at too high a temperature or cooled too quickly. Bake the cheesecakes at a low temperature (325°F) and allow them to cool gradually in the oven with the door slightly ajar before moving them to the fridge.
- Make-Ahead and Storage: These mini cheesecakes are perfect for preparing ahead of time. You can make them up to two days in advance and refrigerate them. For longer storage, freeze them individually wrapped, and thaw in the fridge before serving.
- Serving Suggestions: These mini bites can be served as is or with a variety of toppings. Try garnishing with whipped cream, a drizzle of caramel sauce, or a sprinkle of crushed nuts or cinnamon for added texture and flavor.
- Portion Control: The small, bite-sized portions make these cheesecakes ideal for parties or dessert tables. They’re easy to serve and allow guests to enjoy a sweet treat without overindulging.
- Variations: This recipe is versatile and can be adapted for various dietary needs, such as using gluten-free crackers for the crust or dairy-free cream cheese for those with lactose intolerance. Additionally, sugar substitutes can be used for a low-sugar or keto-friendly version.