Description
Delicious bite-sized pumpkin pie cheesecakes. Perfect for parties and holidays.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
- 2 (8 ounce) packages cream cheese, softened
- 1 1/4 cups sugar
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1/2 cup sour cream
- Whipped cream, for topping (optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 13×9 inch baking pan with paper liners.
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the prepared pan.
- In a large bowl, beat cream cheese and 1 1/4 cups sugar until smooth. Beat in pumpkin puree, cinnamon, ginger, and cloves.
- Beat in eggs one at a time, then stir in sour cream. Pour over the crust.
- Bake for 25-30 minutes, or until set.
- Let cool completely, then refrigerate for at least 2 hours before serving.
- Cut into squares and top with whipped cream, if desired.
Notes
- For a smoother filling, ensure cream cheese is fully softened.
- You can substitute gingersnap crumbs for graham cracker crumbs for a spicier crust.
- Store leftover cheesecake bites in the refrigerator.
Nutrition
- Serving Size: 1 bite
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg