Pumpkin Cheesecake Bites
These Pumpkin Cheesecake bites start off with a graham cracker crust, the filling is made from cream cheese, pumpkin and pumpkin spice. It’s then topped with homemade whipped cream and sprinkled with cinnamon.
Ingredients
For the crust:
- 1-1/4 cups of graham cracker crumbs 1 sleeve of graham crackers
- 1/4 cup of unsalted butter melted
For the filling:
- 16 oz of cream cheese softened
- ½ cup of granulated sugar
- 2 eggs
- ½ cup pumpkin puree
- 1 tsp pumpkin spice
- 1 tsp of vanilla extract
- Pinch of salt
For the topping:
- cinnamon to sprinkle on top
- 1/2 cup + 2 tbsp heavy whipping Cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees and line a muffin tin with paper liners, set aside.
- In a food processor, pulse crackers until they are crumbs and add the butter and pulse until you get a wet sand like mixture. Take about a tablespoon of mixture and place it in each cup of the muffin tin and press it down with the back of a spoon or small glass to compact it in the bottom.
- In a bowl add the cream cheese and sugar and mix until creamy. (make sure your cream cheese is softened so you get a smooth texture at the end) Add the pumpkin puree, pumpkin spice, salt, eggs and vanilla and mix until really smooth.
- Divide the mixture evenly then place it in the oven for about 15 to 18 minutes or until the sides are pretty set, allow to come to room temp then pop in the fridge for at least 5 hours or overnight.
- After 5 hours or overnight, remove paper liners from each cheesecake bite.
- In a bowl, add heavy cream and mix with an electric hand mixer until soft peaks start to form. Add the powdered sugar and vanilla extract and mix until you have stiff peaks.
- Add whipped cream to a piping bag and swirl on top of each cheesecake bite.
- Sprinkle a little cinnamon over each cheesecake bite and it’s ready to serve!