Okay, so, fall is *totally* my season, right? I’m all about the cozy sweaters, the crunchy leaves, and, most importantly, the pumpkin everything! And with Thanksgiving and Christmas just around the corner? Forget about it! I’m basically in dessert-making overdrive. But you know what I *don’t* have time for? Fussing with complicated recipes. That’s where these Pumpkin Pie Cheesecake Bites come in. Seriously, they’re a total game-changer.

These little guys are the perfect solution when you want all the amazing flavors of pumpkin pie and cheesecake, but in a super easy, bite-sized package. Plus, they are always a hit! Think creamy cheesecake filling swirled with pumpkin spice, all nestled on a graham cracker crust. My favorite part is that they are perfect for parties because they’re so easy to grab and go.

I actually made these for a potluck last year, and they were GONE in like, five minutes. Seriously, people were practically fighting over them! Since then, this Pumpkin Pie Cheesecake Bites Recipe has become my go-to for any fall gathering. Trust me, even if you’re a total beginner baker, you can totally nail these. They’re that simple! So let’s get baking!

Pumpkin Pie Cheesecake Bites Recipe - detail 1

Why You’ll Love This Pumpkin Pie Cheesecake Bites Recipe

Seriously, you *need* these in your life. Why? Let me break it down for ya:

Quick and Easy Dessert

I’m talking minimal effort, maximum flavor! If you’re looking for something fast and easy to throw together, this is it!

Perfect for Fall Gatherings

Holiday parties, potlucks, Thanksgiving… these little bites are always a hit. Trust me!

Irresistible Pumpkin Pie Cheesecake Flavor

That creamy cheesecake mixed with pumpkin spice? It’s a match made in dessert heaven, I swear!

Ingredients for Pumpkin Pie Cheesecake Bites Recipe

Alright, let’s gather our goodies! Here’s what you’ll need to whip up these amazing Pumpkin Pie Cheesecake Bites. Don’t worry, most of it’s stuff you probably already have!

Grab 1 1/2 cups of graham cracker crumbs. I just crush up the crackers in a bag – works like a charm!
You’ll need 1/4 cup of sugar for the crust.
Melt 1/3 cup of butter. I usually use unsalted, but salted works too, just reduce any extra salt you add later.
For the filling, get two 8-ounce packages of cream cheese. And *please*, make sure it’s softened! Trust me on this one.
Then, 1 1/4 cups of sugar.
A 15-ounce can of pumpkin puree – not pumpkin pie filling, okay? Just the plain puree!
Spices! We’re talking 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves. Smells like fall already, doesn’t it?
Two large eggs. Gotta have ’em!
And finally, 1/2 cup of sour cream.
Oh, and whipped cream for topping? Totally optional, but highly recommended!

Oh! And a quick note: If you’re feeling fancy, you could totally swap out some of the sugar for packed brown sugar for a richer, more molasses-y flavor! Just sayin’!

How to Make Pumpkin Pie Cheesecake Bites Recipe: Step-by-Step Instructions

Okay, ready to get baking? Don’t worry, it’s easier than you think! Just follow these steps, and you’ll be munching on delicious Pumpkin Pie Cheesecake Bites in no time!

Preparing the Crust for Pumpkin Pie Cheesecake Bites

First things first, crank up your oven to 350 degrees F (that’s 175 degrees C for you metric folks!). Then, grab a 13×9 inch baking pan and line it with paper liners. This makes life *so* much easier later, trust me.
Now, in a bowl, mix together those graham cracker crumbs, 1/4 cup of sugar, and melted butter. Get in there with your hands – it’s the best way to make sure it’s all combined!
Press that mixture into the bottom of your prepared pan. You want it nice and even, so it forms a solid crust. I usually use the bottom of a measuring cup to really pack it down.

Making the Pumpkin Pie Cheesecake Filling

In a *large* bowl (we don’t want any spills!), beat together your softened cream cheese and 1 1/4 cups of sugar until it’s super smooth. Lumps are *not* our friend here!
Next, beat in that pumpkin puree, cinnamon, ginger, and cloves. Mmm, it smells like fall already!
Now, add those eggs, one at a time, beating well after each addition. And *then*, stir in your sour cream.
Pour that gorgeous filling right over your crust. Try to get it as even as possible!

Baking and Cooling Your Pumpkin Pie Cheesecake Bites

Pop that pan into the oven and bake for 25-30 minutes. You’ll know it’s ready when the filling is set – it shouldn’t jiggle too much when you gently shake the pan.
Now comes the hard part: LET IT COOL COMPLETELY! I know, I know, it’s tempting to dig in right away, but trust me, you gotta let it cool. Then, refrigerate it for at least 2 hours before serving. This is *crucial*!
Once it’s chilled, cut it into squares and top with whipped cream, if you’re feeling fancy. And then? Devour!

Tips for the Best Pumpkin Pie Cheesecake Bites Recipe

Okay, so you wanna make these Pumpkin Pie Cheesecake Bites *perfect*, right? Here are a few little secrets I’ve learned along the way:

Ensuring a Smooth Cheesecake Filling

Seriously, the *key* to a creamy filling is softened cream cheese! I usually leave mine out on the counter for at least an hour. If you’re in a rush, you can microwave it in short bursts, but be careful not to melt it!

Avoiding Cracks in Your Pumpkin Pie Cheesecake Bites

Nobody wants a cracked cheesecake! The trick is to bake it at the right temperature (350°F is perfect!) and *don’t* overbake it. It should be set, but still have a little wiggle in the center.

Chilling for Easy Cutting

This is a big one, folks! Chilling the cheesecake bites completely before cutting them makes *all* the difference. It firms everything up, so you get nice, clean cuts. Plus, cold cheesecake is just better, right?

Ingredient Notes and Substitutions for Pumpkin Pie Cheesecake Bites

Want to mix things up a bit? No problem! Here are some easy swaps you can make in this Pumpkin Pie Cheesecake Bites Recipe to customize it to your taste!

Graham Cracker Crust Alternatives

Not a graham cracker fan? No sweat! Gingersnap cookies make an *amazing* spicy crust. Or, for a more buttery flavor, try shortbread cookies. Just crush ’em up the same way!

Spice Variations for Pumpkin Pie Cheesecake Bites

Feel like experimenting with the spices? Go for it! A pinch of nutmeg or allspice can add a yummy depth to the flavor. Or, if you’re feeling *really* adventurous, try a little bit of cardamom. Wow!

Dairy-Free Pumpkin Pie Cheesecake Bites Option

Got dairy sensitivities? No problem! You can totally make these Pumpkin Pie Cheesecake Bites dairy-free by using dairy-free cream cheese and sour cream alternatives. They’re pretty good these days, I swear! Just make sure the cream cheese is still nice and soft!

How to Store Your Pumpkin Pie Cheesecake Bites Recipe

Okay, so you’ve got some of these Pumpkin Pie Cheesecake Bites leftover? (Lucky you!) Here’s how to keep ’em fresh and delicious!

Proper Refrigeration Techniques

Just pop those little guys in an airtight container and stash them in the fridge. They’ll stay good for about 3-4 days. But honestly? They probably won’t last that long! They are so good!

Freezing Pumpkin Pie Cheesecake Bites

Wanna keep ’em around longer? You can totally freeze these! Just wrap them individually in plastic wrap, then put them in a freezer bag. They’ll be good for up to a month. When you’re ready to eat them, just let them thaw in the fridge. Easy peasy!

FAQ About Making Pumpkin Pie Cheesecake Bites Recipe

Got questions? I’ve got answers! Here are some of the most common things people ask me about making these Pumpkin Pie Cheesecake Bites. Don’t worry, I’ve got you covered!

Can I make these Pumpkin Pie Cheesecake Bites ahead of time?

Oh, absolutely! These are *perfect* for making ahead. In fact, I usually do! Just whip ’em up, let ’em cool, and then store them in the fridge in an airtight container. They’ll be good for a few days, so you can totally get a head start on your holiday baking!

Can I use a different type of crust for these Pumpkin Pie Cheesecake Bites?

Totally! If you’re not a graham cracker fan, you can use gingersnap cookies for a spicier crust, or even shortbread cookies for a more buttery flavor. Just crush them up the same way you would the graham crackers. Easy peasy!

How do I prevent my Pumpkin Pie Cheesecake Bites from cracking?

Cracks are the enemy! To avoid them, make sure you don’t overbake the cheesecake bites. They should be set around the edges but still have a *slight* wiggle in the center. Also, let them cool gradually – don’t put them straight from the oven into the fridge!

Estimated Nutritional Information for Pumpkin Pie Cheesecake Bites

Okay, so you’re probably wondering about the nutrition info, right? Well, each little Pumpkin Pie Cheesecake Bite is roughly around 200 calories. We’re talking about 12g of fat, 3g of protein, and 20g of carbs… plus a good bit of sugar, let’s be real! But hey, it’s dessert! Just remember these are estimates, okay? Enjoy in moderation!

Enjoyed This Pumpkin Pie Cheesecake Bites Recipe?

So, did you love these little bites as much as I do? I really hope so! If you gave this Pumpkin Pie Cheesecake Bites Recipe a try, please leave a comment below and let me know what you think! Or, even better, give it a star rating!

And hey, if you snapped a pic of your gorgeous creations, share it on social media and tag me! I love seeing your baking masterpieces! What are you waiting for? Go bake some memories! Thanks for stopping by!