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Mini Pumpkin Cheesecake Bites – Fall Dessert Recipe

Mini Pumpkin Cheesecake Bites – Fall Dessert Recipe

Description

Welcome to our kitchen! If you’re a fan of both pumpkin spice and creamy cheesecake, you’re in for a treat with these delightful Mini Pumpkin Cheesecake Bites. These bite-sized desserts are perfect for autumn gatherings, Halloween parties, or simply as a cozy treat on a cool evening. Each mini cheesecake offers the perfect balance of spiced pumpkin and rich, velvety cream cheese, all nestled on a buttery graham cracker crust. Let’s dive into how you can create this mouthwatering dessert that’s sure to impress your family and friends!

Ingredients

Scale
  • Crust:
    • 1 ½ cups graham cracker crumbs
    • ½ cup unsalted butter, melted
    • 2 tablespoons sugar
  • Cream Cheese Layer:
    • 1 ½ cups cream cheese, softened
    • ½ cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 large egg
  • Pumpkin Layer:
    • 1 cup pumpkin puree
    • ½ cup granulated sugar
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • 1 large egg
  • Topping:
    • Whipped cream, for topping
    • Ground cinnamon, for dusting

Optional substitutions:

  • For a gluten-free version, replace graham cracker crumbs with gluten-free crumbs.
  • To make it dairy-free, use dairy-free cream cheese and butter alternatives.

Instructions

  • Preheat the oven to 325°F (165°C). Line a muffin tin with paper liners to make it easier to remove the cheesecakes after baking.
  • Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated. Press about 2 tablespoons of the crumb mixture into the bottom of each muffin liner, pressing down firmly to form a crust.
  • Make the Cream Cheese Layer: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and egg, mixing until fully combined. Spoon the cream cheese mixture over the crusts, filling each about one-third of the way.
  • Create the Pumpkin Layer: In another bowl, whisk together the pumpkin puree, sugar, cinnamon, nutmeg, ginger, cloves, and egg until smooth. Gently spoon the pumpkin mixture over the cream cheese layer in each muffin liner, filling to the top.
  • Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the centers are set. Once done, allow the cheesecakes to cool in the tin for 10 minutes, then remove them to a wire rack to cool completely.
  • Add the Finishing Touches: Once cooled, top each mini cheesecake with a dollop of whipped cream and a dusting of ground cinnamon for an extra touch of flavor and presentation.

Equipment

Notes

  • Room Temperature Ingredients: Ensure that the cream cheese and eggs are at room temperature before starting. This helps in achieving a smooth and creamy texture for the cheesecake layer.
  • Don’t Overmix: When preparing the cream cheese layer, mix just until the ingredients are combined. Overmixing can incorporate too much air, leading to cracks in the cheesecakes.
  • Cooling: Allow the cheesecakes to cool gradually. Rapid temperature changes can cause the tops to crack.

Find it online: https://optimalrecipes.com/mini-pumpkin-cheesecake-bites-fall-dessert-recipe/