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    Flour de Liz » Recipes » Cheesecake Recipes

    Published: Nov 26, 2016 · Modified: Nov 14, 2020 by Liz Pollio · Leave a Comment

    Bite-Sized Pumpkin Pie Cheesecakes

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    My husband is convinced that every dessert is better when it's mini. I think it's his subtle way of finding an excuse to eat more! And when desserts are as good as these Pumpkin Pie Cheesecakes, you're going to want to eat a lot. Don't worry, though! This recipe makes a lot!

    close up, angled view of the tops of a bunch of pumpkin pie cheesecakes in paper liners

    How to make Bite-Sized Pumpkin Pie Cheesecakes

    You'll start by making the crusts, combining graham cracker crumbs, melted butter, and sugar, until the crumbs are fully moistening. The sugar helps to stabilize the crusts, so don't skip this step! Press the crusts into the bottom of the cups of a mini cupcake pan. You can line the pan with paper liners or spray non-stick spray before doing so!

    top down view of a bunch of pumpkin pie cheesecakes on a white marbled surface, with one slightly left of center that has a bite taken out of it

    To make the filling, you combine cream cheese and brown sugar in one bowl, and combine all the remaining ingredients in another bowl. Then combine the two bowls! Spoon the filling over top of the crusts, filling the cups to the top, and then bake! Once baked, let cool for a bit, and then refrigerate for at least an hour. Enjoy these chilled!

    side view of 4 pumpkin pie cheesecakes in a horizontal line in paper wrappers on a white marble surface

    These are a creative alternative to your standard Thanksgiving pies, and make a perfect fall treat!

    📖 Recipe

    side view of 4 pumpkin pie cheesecakes in a horizontal line in paper wrappers on a white marble surface
    Print Recipe
    5 from 1 vote

    Bite-sized Pumpkin Pie Cheesecakes

    Prep Time20 minutes mins
    Cook Time15 minutes mins
    Total Time1 hour hr 35 minutes mins
    Servings: 75 bite-sized cheesecakes

    Ingredients

    • 4 cups graham cracker crumbs
    • 1 ½ sticks butter melted
    • ⅔ cup sugar
    • 12 oz cream cheese
    • ½ cup brown sugar packed
    • 2 eggs
    • ¾ cup sugar
    • 1 ½ teaspoon pumpkin pie spice
    • ½ teaspoon kosher salt Diamond Crystal
    • 15 oz pumpkin
    • 12 oz evaporated milk

    Instructions

    • Preheat oven to 350. Spray a mini muffin pan with non-stick spray.
    • Combine graham cracker crumbs, melted butter, and sugar till all the crumbs are moistened.
    • Press crumbs into the bottom of each cup of the muffin pan, and set pan aside.
    • Beat cream cheese and brown sugar until blended.
    • In a separate bowl, whisk eggs. Add the remaining ingredients to the eggs and mix until combined.
    • Beat egg mixture into cream cheese mixture until well blended.
    • Spoon mixture over each graham cracker crust in the mini muffin pan, filling to the top of each cup.
    • Bake for 15 minutes.
    • Cool completely, then remove from the mini muffin pan and refrigerate for at least 1 hour.

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    Here you'll find a fun and welcoming baking space without any judgement. Whether you're new to baking, or have just a few minutes or a tiny kitchen, these recipes are designed to be simple and approachable!

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    Hi, I'm Liz!

    I started creating my own recipes when I realized that baking blogs usually shared complicated and time-consuming recipes that needed a lot of kitchen equipment and a lot of ingredients. When my grandma mentioned that I should write a cookbook, that inspired me to turn my super simple recipes into a blog. As much as I love to make these super simple recipes for my friends and family, I also love being able to share them with you!

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