Description
These Mini Pumpkin Cheesecake Bites combine the warm spices of fall with creamy cheesecake in perfectly portioned treats. With a buttery graham cracker crust and velvety pumpkin filling, they’re the ultimate cozy dessert for any autumn gathering.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- Whipped cream (optional, for topping)
- Chopped pecans or caramel sauce (optional, for garnish)
Instructions
- Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs and melted butter. Divide evenly among liners and press down firmly. Bake crusts for 5 minutes, then cool slightly.
- In a large bowl, beat cream cheese until smooth. Add pumpkin puree, granulated sugar, brown sugar, eggs, sour cream, vanilla extract, pumpkin pie spice, and salt. Mix until smooth and well combined.
- Pour filling evenly over cooled crusts, filling nearly to the top.
- Bake for 18 to 20 minutes or until centers are slightly jiggly. Turn off oven, crack the door, and let cool for 10 minutes.
- Transfer to wire rack to cool completely, then chill in fridge for at least 2 hours or overnight.
- Top with whipped cream, pecans, or caramel before serving if desired.
Notes
- Use room temperature cream cheese for a smooth batter.
- Don’t skip the chilling time for best texture and flavor.
- Store in an airtight container for up to 4 days.
- Try crushed gingersnaps for a spicy crust twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 16g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg