My holiday baking spree took a turn for the delicious yesterday.
(Yes, that is now a phrase. Officially.)
I was looking through my pantry and saw that I still had a can of pumpkin puree. But rather than save it for next year, I decided it was never too late to enjoy pumpkin in the holiday season. I didn’t want to make a pumpkin pie, because that’s too Thanksgiving-y, and I didn’t want to make something too bulky for individual servings. And that’s when it hit me.
Pumpkin. Cheesecake. In bite-sized pieces.
I used a silicon brownie bite tray for the baking, but I’m sure you could just as easily use a miniature cupcake tins, or even bake a massive slab and cut it into pieces.
Either way, I assure you that it will take a turn for the delicious.
Pumpkin Cheesecake Bites
6 tbsp butter
1 ½ cups graham cracker crumbs
1 8 oz. package cream cheese, softened
1 cup pumpkin puree
½ cup sugar
2 tsp pumpkin pie seasoning
1 tsp cinnamon
½ tsp allspice
½ tsp nutmeg
Preheat the oven to 350.
Melt the butter in the microwave then mix in the graham cracker crumbs. Coat the cupcake tin/bite-sized tray with cooking spray, then place a teaspoon of the graham cracker mixture in each. Use fingers to press and compact the graham crackers until completely flat.
In a bowl, mix the softened cream cheese and pumpkin puree. Beat in the egg, and then the sugar and seasonings. Put a heaping spoonful of this pumpkin mixture on the graham cracker crumbs. Bake for 45 minutes, and let cool completely before serving.