1. Pumpkin Cheesecake Bites

    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
    Pumpkin Cheesecake Bites
    6 tbsp butter
    1 ½ cups graham cracker crumbs
    1 8 oz. package cream cheese, softened
    1 cup pumpkin puree
    1 egg
    ½ cup sugar
    2 tsp pumpkin pie seasoning
    OR
    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.