- 20 Minutes
- 25 minutes
- 24 Cheesecake Bites
Pumpkin pie and cheesecake are two popular desserts for Thanksgiving and during the fall season. But, why choose between them when you can make these tasty Pumpkin Cheesecake Bites. Made with gingersnap cookies as the crust, a pumpkin cheesecake filling and whipped cream, plus ground cinnamon on top, these mini desserts are packed with fall flavors and are sure to be a big hit with the whole family.
- Preheat oven to 350°F and fill a mini-muffin tin with paper liners or spray with nonstick cooking oil. Pulse gingersnaps in a food processor or blender until finely ground into crumbs. Add butter and pulse again until clumpy.
Evenly distribute crust into mini-muffin cups in tin, pressing down with fingers or with the back of a spoon. Bake for 10 minutes, then remove from oven and set aside.
In a stand mixer with a paddle attachment or with a hand mixer in a large bowl, beat together the cream cheese, brown sugar and vanilla extract until smooth. Add in egg, pumpkin pie spice and salt, mixing on a low speed until just combined. Scoop mixture evenly on top of baked crusts.
Bake 20-25 minutes, or until cheesecake is set. Allow to cool at room temperature for 45 minutes, then refrigerate for at least 3 hours before serving. Top with whipped cream and sprinkle with cinnamon for garnish, if desired.