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).
Pumpkin Cheesecake Bites
Amount Per Serving (1 Bite)
Calories 264Calories from Fat 171
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate.