Pumpkin cheesecake bites have a buttery graham cracker crust with the perfect ratio of pumpkin cheesecake and topped with whipped cream.
Have you noticed how much I’m loving “bites” this Thanksgiving? They’re just so easy to eat, make, eat, and not to mention super cute. The super cute treats/apps are the ones that always seem to disappear first! They’re very appealing to the eye ;) it’s kind of deceiving too cause you’re like “OH I CAN HAVE THREE cause they’re MINI!!”
These pumpkin cheesecake bites are going to disappear right off the dessert table. You must make them. Must must!
They’re SO GOOD. They’re a good ratio of pumpkin and cheesecake. You know how sometimes you get a pumpkin cheesecake and it’s all pumpkin? Well this one isn’t. It’s super creamy and dreamy. I love the little whipped topping on top, too, to give you more of the pumpkin cheesecake effect. Oh and we can’t forget about the buttery graham cracker crust on the bottom. Oh gosh, just describing these babies makes me want to re-make a batch all over again.
Do yourself (and your guests) a favor. Make these this Thanksgiving!
The perfect little Fall bite!
- 18 graham crackers, about 2 sleeves
- 1 stick unsalted butter, melted
- 1/4 cup granulated sugar
- 1: 15- oz can of pumpkin puree
- 3 eggs
- 1/2 cup dark brown sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp salt
- 20 oz cream cheese, room temperature
- 1 cup heavy whipping cream
- Preheat oven to 400 degrees. Lightly spray a 8x8 baking pan and a 9x9 baking pan with cooking spray. Set aside.
- In a food processor, put the graham crackers in and pulse until finely ground. Pour out into a large bowl. Pour the granulated sugar on top and stir, then add the melted butter and stir until well incorporated and all the crumbs are moist.
- Divide the graham cracker mixture evenly amongst the 8x8 baking pan and the 9x9 baking pan. Press gently to the bottoms of the pans. Bake for 10 minutes, until slightly golden brown on top. Remove, set aside, and turn oven temperature down to 325 degrees.
- In a large bowl, whisk together pumpkin puree, eggs, brown sugar, heavy cream, and vanilla extract.
- In the bowl of a stand mixer, cream together cream cheese, granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt until light and fluffy. Gently pour in the pumpkin mixture and beat until well incorporated. Continue beating until no lumps remain.
- Divide the batter evenly amongst the 8x8 pan and the 9x9 pan.
- Bake for 40 minutes, or until the cheesecake starts to pull away from the sides.
- Let cool completely before cutting into circles.
- While the cheesecake cools, make your whipped cream.
- In a bowl of a stand mixer with the whisk attachment, whisk 1 cup of heavy cream until stiff peaks form. To pipe onto the individual circles, fill a piping bag with a large pastry tip (I used a closed star tip).