Description
Delightful bites bursting with fall flavors, combining the comforting tastes of cheesecake and pumpkin spice, perfect for gatherings and family traditions.
Ingredients
Scale
- 8 oz cream cheese (full-fat)
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp pumpkin spice (cinnamon, nutmeg, cloves)
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
Instructions
- Preheat oven to 325°F (160°C) and line a mini muffin tin with paper liners.
- Blend cream cheese until smooth, then gradually mix in sugar.
- Add pumpkin puree, egg, pumpkin spice, and vanilla; mix until combined.
- In another bowl, mix graham cracker crumbs with melted butter.
- Press 1 tablespoon of the graham cracker mixture into the bottom of each muffin cup.
- Fill each muffin cup with cheesecake mixture, leaving room at the top.
- Bake for 20 minutes until set but slightly jiggly in the center.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate for at least 4 hours, or overnight.
- Garnish with whipped cream and a sprinkle of cinnamon before serving.
Notes
For a lighter version, substitute cream cheese with ricotta or Greek yogurt. Maple syrup can replace granulated sugar for a natural sweetener.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, cheesecake, bites, dessert, fall, autumn, family recipe, easy dessert