If the kids have forgotten about their Halloween candy, it’s the parents’ job to finish it off, right? Asking for a friend.
I came in from my chilly run this morning and tossed the jack-o-lanterns from the front porch to the compost pile. They squirrels had already EATEN most of the pumpkins. All of our neighbors’ carved pumpkins are still perfectly intact, yet the squirrels ate the faces off ours. Our squirrels are feisty.
With the ditching of the jack-o-lanterns and the dwindling of the Halloween candy, we are getting way excited about the late fall and winter holidays. Molly and Clara are starting to ask daily if “tomorrow is Christmas.” Turns out that it’s virtually impossible to explain time to a 3-year-old.
These Pumpkin Cheesecake Bites are actually a refresh of a recipe that we originally shared many years ago. It’s become a classic in our house because it’s so easy and delicious. After a failed pumpkin muffin recipe last week for the girls’ preschool Halloween festivities, I whipped these little bites up in just 30 minutes.
How to Make Pumpkin Cheesecake Bites
Because this recipe is such a favorite around here, I’m always tinkering with it. This time around I used cinnamon-sugar graham crackers for the crust which were amazing! (I’ve added that option in the notes.)
The crust is just gingersnap cookies or graham crackers blitzed in the food processor with some melted butter. Divide the filling between lined mini muffin tins. Then press it down. I use the back of the Tablespoon measuring spoon which makes the whole process super quick.
Wipe out the food processor and use it to blend up the remaining ingredients for the filling. The food processor gets everything blended super quick but also makes the filling extra creamy and smooth.
Bake, cool and top with whipped cream if you’d like!
At this time of year, pillaging the kids’ Halloween candy is optional. These pumpkin cheesecake bites should not be.
More Pumpkin Recipes
- Slow Cooker Pumpkin Cheesecake
- Pumpkin Spice Pretzel Bites
- Pumpkin Pie Spice
- Pumpkin Cinnamon Rolls with Maple Icing
- Pumpkin Chocolate Chip Snack Cake
- Pumpkin Bread Truffles
- Pumpkin Coffee Cake
Pumpkin Cheesecake Bites
- Food Processor
- Mini Muffin Tin
- 150 g Graham Crackers or Gingersnap Cookies (I like to use cinnamon sugar graham crackers)
- 4 Tbsp Unsalted Butter, melted
- 8 oz Cream Cheese, softened to room temperature
- 1/2 cup Canned Pumpkin Puree (not pumpkin pie filling)
- 3/4 cup packed Brown Sugar, light or dark
- 2 Tbsp All-Purpose Flour
- 1/2 tsp Pumpkin Pie Spice
- 1/2 tsp Pure Vanilla Extract
- 1/4 tsp Salt
- 1 large Egg
- Whipped Cream, for topping (optional)
- Preheat the oven to 350 F. Line a mini muffin tin with liners (or spray the tin with nonstick cooking spray). (Note: You may have to bake these in batches if using a mini muffin tin with 12 or 24 spaces.)
- In the bowl of a food processor, pulse the graham crackers or cookies until finely ground. Add butter and pulse until the mixture looks wet and starts to clump. Spoon a scant (not filled all the way) 1Tablespoon of the crust into the bottom of each space in the mini muffin tin. Use the rounded back of the Tablespoon to press the crust gently into the bottom.
- Wipe the crumbs out of the bowl of the food processor and return it to the base.
- In the bowl of the food processor, combine all of the ingredients for the filling. Turn the processor on and blend until the filling is smooth, scraping down the sides a few times during mixing.
- Use the 1 Tablespoon measure to top off each of the mini muffin tins. Fill them all the way to the top (the cheesecake filling will barely rise as it bakes).
- Bake on the middle rack of the oven for 20-22 minutes, or until the tops of the cheesecakes are firm (remove them from the oven immediately if a fine crack appears on the surface of any of the cheesecakes).
- Allow to cool at room temperature before serving or refrigerate for up to 3 days. Top with whipped cream just before serving, if you'd like.