Cheesecakes

Bite-sized Pumpkin Pie Cheesecakes

I was discussing an upcoming bite-sized cheesecake recipe with my husband and he asked if I could make the bite-sized cheesecakes in a pumpkin pie flavor.  I thought that sounded like a perfect Thanksgiving dessert so I decided to give it a try. 

These turned out so well!  So much so that I shared the first batch with friends, and made a new batch for Thanksgiving.  This recipe makes at least 75 cheesecake bites, which seems like a lot, but they are so good you’ll need this many!

pumpkin-pie-cheesecakes

Print Recipe
Bite-sized Pumpkin Pie Cheesecakes
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
bite-sized cheesecakes
Ingredients
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
bite-sized cheesecakes
Ingredients
Instructions
  1. Preheat oven to 350. Spray a mini muffin pan with non-stick spray.
  2. Combine graham cracker crumbs and melted butter till all the crumbs are moistened.
  3. Press crumbs into the bottom of each cup of the muffin pan, and set pan aside.
  4. Beat cream cheese and brown sugar until blended.
  5. In a separate bowl, whisk eggs. Add the remaining ingredients to the eggs and mix until combined.
  6. Beat egg mixture into cream cheese mixture until well blended.
  7. Spoon mixture over each graham cracker crust in the mini muffin pan, filling to the top of each cup.
  8. Bake for 15 minutes.
  9. Cool completely, then remove from the mini muffin pan and refrigerate for at least 1 hour.
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