Pumpkin Cheesecake Bites
Creamy, spiced pumpkin cheesecake bites with a buttery graham cracker crust—perfectly portioned for easy, delicious treats!
Servings: 12 cheesecake bites
Calories: 212kcal
Ingredients
For Graham Cracker Crust:
- 12 whole graham crackers
- ¼ cup granulated sugar
- ¼ cup butter, melted
- ½ teaspoon salt
- ½ teaspoon cinnamon
For Filling:
- ½ cup canned pumpkin
- 8 ounces cream cheese
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup powdered sugar
- ¼ cup granulated sugar
Instructions
- Preheat the oven to 350 degrees and grease 12 muffin tins.
- Add the graham crackers, melted butter, salt, and cinnamon to the food processor, blend on high for 1 minute until the graham crakcers are powdered and a thick, crumble crust forms.
- Transfer the crust to the muffin tins, packing ½ inch of crust in the bottom of each, set aside.
- Using a stand mixer, combine the canned pumpkin, cream cheese, egg, vanilla, powdered sugar, and granulated sugar. Blend on high for 1 minute until a smooth, orange mixture forms.
- Transfer the mixture to the muffin tins so that there is a 1-inch layer of filling in each.
- Cook at 350 degrees for 25-30 minutes until the cheesecake is firm, let cool before removing from the pan and serving.
Notes
- To check if the cheesecake is fully cooked, shake the pan gently, if the filling is firm, then it is done cooking.
- Top the cheesecake bites with whipped cream and cinnamon.
