Mini Pumpkin Cheesecake Bites
You need these little bites of pumpkin heaven in your life! These mini pumpkin cheesecake bites are the perfect Thanksgiving or Holiday party dessert.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 4 Tbsp. unsalted butter, melted
- 2 Tbsp. brown sugar
- 1/4 tsp. Kosher salt
Filling
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/3 cup sugar
- 1 tsp. vanilla extract
- 2 eggs
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/8 tsp. ground nutmeg
Whipped Cream Topping
- 1 cup cold heavy whipping cream
- 1/4 cup powdered sugar
- 1 Tbsp. pure maple syrup
- Pumpkin pie spice, for sprinkling
Directions
Preheat oven to 350°F. Line a 12-cup standard-size muffin pan with paper or foil muffin liners.
Stir together graham cracker crumbs, butter, sugar, and salt in a bowl. Spoon a heaping tablespoon and a half into each muffin liner. Press mixture evenly into bottoms of liners. Bake crusts just until lightly golden, about 5 minutes. Let cool on wire racks.
Beat cream cheese and pumpkin puree on medium speed until smooth, about 2 minutes. Add sugar and vanilla, and continue beating on medium speed just until combined. Add eggs, 1 at a time, beating just until incorporated after adding each one. Add cinnamon, ginger, and nutmeg, and beat just until combined, about 30 seconds.
Pour cheesecake batter evenly over each crusts, filling about three-fourths full. Bake until top of cheesecake is dry to the touch and slightly jiggles in the center, 10 to 12 minutes. Transfer cheesecakes to wire racks, and let cool, about 20 minutes. Remove from pan, and refrigerate until completely cool, about 1 hour.
Beat heavy cream, powdered sugar, and maple syrup on medium-high speed until stiff peaks form, 3 to 4 minutes. Spoon a dollop of whipped cream on each cheesecake; sprinkle with pumpkin pie spice. Serve immediately or refrigerate until ready to serve.
