Description
Delightful mini pumpkin cheesecake bites combine autumn’s warmest spices with creamy cheesecake perfection. Compact, elegant desserts deliver rich seasonal flavors that enchant guests and satisfy sweet cravings in one irresistible bite.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup (120 milliliters) pumpkin puree
- 2 large eggs
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup (57 grams) melted butter
- 2 tablespoons granulated sugar
Flavoring and Spices:
- 1/4 cup (50 grams) brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
Instructions
- Craft a muffin tin with paper liners, ensuring even spacing for uniform mini cheesecakes.
- Create a sturdy foundation by mixing graham cracker crumbs with melted butter and sugar, then gently compress a tablespoon of the mixture into each liner’s base.
- Whip cream cheese until velvety smooth, incorporating sugar, egg, and vanilla extract to develop a luxurious, creamy texture that will serve as the initial layer.
- Seamlessly blend pumpkin puree with sugar, pumpkin pie spice, and egg, whisking until the mixture achieves a consistent, silky consistency.
- Layer the cream cheese mixture delicately over the graham cracker crust, maintaining an even distribution across all twelve cavities.
- Carefully spoon the pumpkin mixture atop the cream cheese layer, creating a distinct two-toned visual effect.
- Transfer the muffin tin to a preheated oven set at 350°F, allowing the mini cheesecakes to bake for 18-20 minutes until the centers appear slightly firm and set.
- Remove from the oven and permit the cheesecake bites to cool completely at room temperature, which helps prevent cracking.
- Refrigerate for a minimum of two hours to allow the desserts to firm up and develop deeper flavors.
- Prior to serving, embellish each bite with a dollop of whipped cream, a delicate caramel drizzle, and a sprinkle of chopped walnuts for added texture and visual appeal.
Notes
- Achieve a perfectly smooth cream cheese layer by ensuring all ingredients are at room temperature before mixing.
- Prevent cracks in the cheesecake by avoiding overmixing and not overbaking the mini cheesecakes.
- Create a gluten-free version by substituting graham cracker crumbs with gluten-free cookie crumbs or almond flour.
- Enhance flavor depth by adding a pinch of cinnamon or nutmeg to the cream cheese mixture for extra warmth.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 143
- Sugar: 3.5 g
- Sodium: 75 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg