Brownies and Bars/ Dessert/ Recipes/ Seasonal Ingredients/ Seasonal Recipes

pumpkin cheesecake bites

I made these yesterday. And then I ate one. And suddenly everything in life made sense.

Well, maybe not everything. The Twilight books still mystify me…but that’s another post for another time. Don’t hate me!

Usually, I’m more of a cake girl. Read: not cheesecake.

You know….regular vanilla or chocolate stick-to-your-ribs-and-topped-with-fluffy-buttercream girl. That being said, I can’t get enough of this pumpkin cheesecake. It’s the same pumpkin cheesecake we used to make at the club during my externship and it always got rave reviews…along with our cranberry orange bread and pumpkin whoopie pies!

Oh, how I miss the days of being bossed around in the kitchen surrounded by a bunch of stinky boys. NOT.

So let’s get down to business. As much as I love as huge wedge of cheesecake in my life, what I love more are perfectly portion sized bites.

I also love pumpkin. Obviouslyyyyyy. But not so much pumpkin pie. Is that weird?

These pumpkin cheesecake bites are for all the non-pumpkin pie lovers in the world…along with everyone else. They’re great to make to feed a crowd, but also great as something small and sweet after any ol’ dinner. I haven’t tried freezing these so I’m not sure on how they’ll keep in that manner, but they’ll last covered in the fridge for a few days…..if you don’t eat them all first!

Just a warning: they are highly addictive. So much so that after shooting these photos I scooped about 15 bites onto a plate, stuck it into my fridge then called Ashley and told her to send her husband over to pick up the rest. Quickly. Before a mass feeding frenzy took place in my kitchen involving my face on a sheet tray of cheesecake bites. Now I just have a plate to work with, which is much more reasonable if I do say so myself.

It’s just me and my cat over here, folks. Just me and my cat.

Pumpkin Cheesecake Bites

makes about 35 bites

Print this recipe!


1 15-oz can pumpkin

3 eggs

1/2 cup brown sugar

2 tbsp cream

1 tsp vanilla extract

1/2 cup granulated sugar

1 tbsp cornstarch

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/2 tsp salt

1.5 lbs cream cheese, at room temperature

for graham cracker crust:

18 graham crackers (2 sleeves)

1 stick butter, melted

1/4 cup sugar

*whipped cream to top


Preheat your oven to 400 degrees.

In a large bowl crush graham crackers with your hands. Add sugar and butter and mix well. Press graham cracker crumbs onto a lined (parchment paper or silpat) jelly roll pan. Bake for 5 minutes until toasty. Remove and reduce oven temperature to 325.

Mix together the pumpkin, eggs, brown sugar, cream and vanilla in a large bowl.

In the bowl of a KitchenAid, beat together the cream cheese, granulated sugar, cornstarch, cinnamon, nutmeg, salt and ginger. Beat until light and fluffy then slowly pour in pumpkin mixture. Continue beating until mixture is smooth and no lumps remain.

Pour batter onto baked crust and bake for 50 minutes until edges begin to pull away from the sides of the pan. Let cool completely before cutting into small squares and topping with whipped cream.


1.5 hours

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  • Lys
    October 25, 2011 at 4:07 am

    These look delicious! I’d have to agree with cheesecake being served in bite-sized portions, ie Cheesecake Factory is *dangerous*. That place will drop on your plate something that weighs five pounds, and you feel all this pressure to eat it! And I always regret it after, grabbing my belly and moaning at Roo that “I have major food baby.” No one wants to feel like that! Or uh, witness it. Poor Roo.

    • Christine Pedroni
      November 3, 2019 at 12:34 pm

      I would also like to use a round cookie cutter to cut them, then top them with whipped cream to resemble a mini pumpkin pie !!!

  • Natalcho @ Tomatoes Rock
    October 25, 2011 at 4:09 am

    but Twilight is the best! Go Edward:))

  • Kathryn
    October 25, 2011 at 4:18 am

    This looks like the perfect size portion of cheesecake to me – just enough to leave you wanting more without making you feel too full!

  • Molly @ RDexposed
    October 25, 2011 at 4:31 am

    Uh oh. Should you upset die hard Twilight fans, send pumpkin cheesecake bites to smooth things over! You can send these to me as a pre-welcoming to CA if you’d like though!

  • Angela @ Eat Spin Run Repeat
    October 25, 2011 at 4:48 am

    These are so cute! I too am more of a cake-over-cheesecake kind of girl – I like my desserts light and not too rich – but if there’s pumpkin involved… I make exceptions. 😉

  • Lauren @ What Lauren Likes
    October 25, 2011 at 4:49 am

    These look fantastic! I love the colour so much….ps-your kitchen aid is so cute 🙂

  • Heather (Heather's Dish)
    October 25, 2011 at 4:54 am

    yes please 🙂

  • Brittnie (A Joy Renewed)
    October 25, 2011 at 5:05 am

    These look lovely… and delicious!

  • Joelle (On A Pink Typewriter)
    October 25, 2011 at 5:06 am

    LOVE that opening photo- gorgeous shot! These sound great for Thanksgiving, methinks!

  • Rachel @ Not Rachael Ray
    October 25, 2011 at 5:07 am

    These look so delicious! Love the dollop of whipped cream on each piece 🙂

  • Jen
    October 25, 2011 at 5:07 am

    These look great. I guess your lucky you have people that will keep accepting your goods! Unfortunately, I don’t think my friends would keep accepting baked goods from me – they would probably be mad if I kept trying to pawn it off on them so they are surrounded by it!

  • Fran@ Broken Cookies Don't Count
    October 25, 2011 at 5:08 am

    These look delicious!! And I’m right there with you…I love pumpkin but not pumpkin pie…I don’t know why…

  • Amanda
    October 25, 2011 at 5:15 am

    These are adorable and I love the portion control. Although, I would also need to share them with friends. 35 cheesecake bites could be very, very dangerous. I can already see myself standing by the fridge thinking “Oh, it’s only a bite. I’ll just have one more.” Repeat x35. 🙂

    So what is it about pumpkin pie that you don’t really like? Is it just a texture thing?

    • jenna
      October 25, 2011 at 6:48 am

      It’s just “too” pumpkiny…which doesn’t make sense because I love pumpkin in most every other situation! I just love apple pie…and, more importantly, chocolate peanut butter pie.

      • kelsie
        November 19, 2013 at 11:56 am

        this is a shot in the dark but i really hope you reply when you say 2tbsp cream. what kind of cream do you mean im trying to make these and im not sure if i should get heavy whipping cream?

        • jenna
          November 19, 2013 at 12:32 pm

          Yep! Heavy cream is what I mean here 🙂

  • Lauren at Keep It Sweet
    October 25, 2011 at 5:27 am

    I’m pretty sure I’d make my way through 35 bites of these, oops!

    I don’t usually have a problem freezing cheesecake so these would probably be fine.

  • Khushboo
    October 25, 2011 at 5:31 am

    Cheesecake is my kryptonite- I cannot resist it even if I tried!

  • Jenn from Much to My Delight
    October 25, 2011 at 5:48 am

    Wow, how pretty is that first picture? I’m more of a cake girl than a cheesecake girl myself (actually, I’m more of a cookie girl than a cake girl, but that’s beside the point), but these look seasonally spectacular. Perfect for a Thanksgiving spread!

  • Kristina LaRue
    October 25, 2011 at 5:48 am

    These are adorable! And that batter looks so delicious!

  • Kristen @ Popcorn on the Stove
    October 25, 2011 at 5:52 am

    I wish I liked pumpkin! Either way, this would a perfect dessert for Thanksgiving 🙂

  • Stephanie @cookinfanatic
    October 25, 2011 at 6:07 am

    wow these look amazing! pumpkin and cream cheese gets me everyyyy time!

  • Linda Sue
    October 25, 2011 at 6:07 am

    A fellow “Twilight meh” pumpkin cheesecake lover – oh yeah – this looks fabulous!

  • Rachael @ FreshlyMinted
    October 25, 2011 at 6:08 am

    These look heavenly…

    I’ve got a pumpkin-carving party to go to this weekend, and was wracking my brain trying to figure out what to bring…. it had to be pumpkiny, of course.

    Problem solved.

    Any ideas on what design to carve? 🙂

  • Carissa @ ChoiceSustenance
    October 25, 2011 at 6:09 am

    Those look delicious! My cousin make pumpkin cheesecake and while I really like it, the pieces are always overwhelming. After the first few bites, I’m done. These are more my size!

  • Alayna @ Thyme Bombe
    October 25, 2011 at 6:10 am

    YES! And since they’re so small, that means I can have 5, right? 😉

    • jenna
      October 25, 2011 at 6:47 am


  • Corrie Anne
    October 25, 2011 at 6:28 am

    These look like the perfect little pumpkin bites. I want to make them for my older brother. He’s crazy for pumpkin!

  • Hilliary@HappilyEverHealthy
    October 25, 2011 at 6:35 am

    These are so cute! The perfect sweet treat!

  • Bianca @ Sweet Dreaming
    October 25, 2011 at 6:35 am

    These look amazing! I’ve been trying to find a pumpkin cheesecake recipe, but not as large of an undertaking as a full on cheesecake. love it 🙂

  • Kelli H (Made in Sonoma)
    October 25, 2011 at 6:36 am

    keep the pumpkin recipes coming! Looks amazing!

  • Estela @ Weekly Bite
    October 25, 2011 at 6:46 am

    Okay… I LOVE the color of your kitchen aide!

    And the pumpkin cheesecake bites look incredible 🙂

  • Shut Up and Run
    October 25, 2011 at 6:47 am

    I am all over these. I cannot believe I’m not sick of pumpkin yet, but I’m not.

  • Kristina
    October 25, 2011 at 6:48 am

    Haha dont’ feel bad – the Twilight books mystify me too. Mostly in a “I don’t even like this book! Why am I still reading it…but I can’t stop!!” kind of way. Baffling.

  • Gina @ Running to the Kitchen
    October 25, 2011 at 7:09 am

    These are adorable! I made something similar yesterday in an attempt to get rid of the leftover cup of pumpkin that had been sitting in my fridge for a few days too long so I made a filling almost identical and stuck it in phyllo dough shells. I’m not a pumpkie pie lover either so the bite size portions are the perfect amount of pumpkin-ness. 🙂
    PS-The whole Twilight thing mystifies me too. I just don’t get it…

  • Lora
    October 25, 2011 at 7:25 am

    These will freeze just fine. My wedding cake was a cheesecake and we froze the top layer for the requisite year and when we thawed it on our anniversary it was as good as the day we were married!

  • Ashley Lewis
    October 25, 2011 at 7:25 am

    beautiful kitchen aid. I have the cornflower blue one. love.

  • Cait's Plate
    October 25, 2011 at 7:28 am

    It’s completely not weird to me that you love pumpkin but not pumpkin pie. I’m the SAME exact way. It makes me sad – I WANT to love it, but I just really don’t.

    These look incredible and the fact that they’re in bites makes them even better.

  • Mel @ Mel a la Via Paradiso
    October 25, 2011 at 7:30 am

    You are hilarious! I love what you wrote about your cat. Also, I live in Washington and actually went up to Forks earlier in the summer for hiking. It’s absolutely beautiful….if you can get past all the Twilight themed stores!

  • Annie @ Naturally Sweet Recipes
    October 25, 2011 at 7:40 am

    Oh my goodness, how amazing! That batter looks like FROSTING! I want these now.

  • amy walters, aDESIGNdock
    October 25, 2011 at 7:42 am

    Oh these look real good! I’ve never been a huge fan of pumpkin pie, but I def. love pumpkin desserts. These might just take the cake 😉

  • Lauren
    October 25, 2011 at 7:45 am

    I’m not much of a cheesecake fan but I love pumpkin so I definitely am going to give these a try sometime, they look delicious!

  • Bianca @ Confessions of a Chocoholic
    October 25, 2011 at 7:45 am

    I love cheesecake (although if I had to choose between cake and cheesecake…. I can’t choose! haha I want both) and these do look like perfect little bites!

  • Imwaytoobusy
    October 25, 2011 at 7:49 am

    I think I melted as soon as I read the title and saw the opening photo. Wow. I know what I am bringing to the next party.

    Did I sense that there is another Twilight “non-fan” out there? I officially love your blog even more 😉

  • Lauren from Lauren's Latest
    October 25, 2011 at 7:54 am

    I love that floret of cream on top! Too cute!

  • Carolyn
    October 25, 2011 at 7:59 am

    I want to eat my computer screen! YUM!

    I don’t get Twilight either…so you’re not alone. 🙂

  • Mai
    October 25, 2011 at 8:02 am

    Yum! I LOVE the color of your mixer. 🙂

  • Heather
    October 25, 2011 at 8:13 am

    I just wanted to say that I have followed your blog for some time now, and in addition to the content (that I love), I wanted to compliment you on your photography skills! You have really gotten so much better and your photos nowadays could be featured in any high-class cook book. Amazing! Way to improve and be awesome! 🙂

  • Cat @Breakfast to Bed
    October 25, 2011 at 8:17 am

    I have a vegan cousin and these would be PERFECT to make for her for thanksgiving!!

    • Cat @Breakfast to Bed
      October 25, 2011 at 8:29 am

      NOT vega. FARMER. she grows pumpkins-I was listening to a show and typing at the same time.

  • Sonia (the Mexigarian)
    October 25, 2011 at 8:20 am

    Send some down my way! I will gladly take it off your hands. 😀 I LOVE Cheesecake. Pumpkin just makes it better.

  • Ashley @ My Food 'N' Fitness Diaries
    October 25, 2011 at 8:40 am

    These look SO good!! I’m a huge fan of pumpkin AND cheesecake, so obviously I’ll love these. I agree with you though, I’m not a huge pumpkin pie lover, but I absolutely adore pumpkin.

  • Moni'sMeals
    October 25, 2011 at 8:51 am

    “I made these yesterday. And then I ate one. And suddenly everything in life made sense.” Awesome! I have been there before! Love it. 🙂

    I too am a cake, not a cheesecake fan but these I would try for sure.


  • Leslie Means @ Her View From Home
    October 25, 2011 at 9:45 am

    I love the color of your mixer! Mine is silver.. 🙂 LOVE IT! Not sure what I ever did without mine… By the way – these look SO good!

  • kathleen @ the daily crumb
    October 25, 2011 at 9:51 am

    i’m not a cheesecake person either, but these look fantastic!

  • Krystina (Organically Me)
    October 25, 2011 at 10:07 am

    These are too cute! And look very tasty. 🙂

  • Heather @ girlyeverafter
    October 25, 2011 at 10:26 am

    I love any and all cheesecake! Bite sized portions are my favorite bc you can have 2 or 3 and it’s still less than a full slice. But to be honest I go for 3 to 4 bites.

  • sarah@spinach and spice
    October 25, 2011 at 10:39 am

    YES. Love this with my entire being. Pumpkin pie + smooth creamy cheesecake.

  • Lisa D
    October 25, 2011 at 10:44 am

    Hi Jenna! These look fantastic, my new roommate and I are planning our apartment warming party and these will be perfect. One question though – what is a jelly roll pan?? And what are the dimensions? Can I sub another pan/dish for it?


  • MyThy
    October 25, 2011 at 11:39 am

    Luv this! Bookmarked and on my list to make on top of your pumpkin roll!

  • Liz @ Southern Charm
    October 25, 2011 at 12:12 pm

    These look amazing!! No wonder you had to send the rest away 🙂

  • Averie @ Love Veggies and Yoga
    October 25, 2011 at 12:17 pm

    Jenna these look…amazing. Graham cracker crust, the pumpkin filling with cream cheese, the whipped topping…

    I can totally see these being highly addictive. I need to make them and see for myself 🙂

  • Nicole @ Giraffelegs
    October 25, 2011 at 12:52 pm

    yummmmm! Definitely going to (attempt) to make these!

  • Alexis @ hummusapien
    October 25, 2011 at 1:49 pm

    How have I never tried pumpkin cheesecake?! This looks divine!

  • Anessa
    October 25, 2011 at 2:15 pm

    Those look so tasty! and do I see a pretty new aqua Kitchen Aid? I want that one so bad! Also I only made it half way through the first book.

  • danielle
    October 25, 2011 at 2:43 pm

    Love cheesecake and pumpkin even more!!

  • Helen
    October 25, 2011 at 2:51 pm

    happy to hear that even a big reader like you doesn’t like twilight!! the other gals in my book club are shocked that i don’t even have a desire to read the series and keep telling me i need to.

    p.s. thanks awhile back for posting that you read and enjoyed hotel on the corner of bitter and sweet. i put it on my list and we ended up choosing it for my book club. love love loved it!

  • Alli
    October 25, 2011 at 3:46 pm

    Twilight sucks… you are in great company- who would have thought a movie could ever be better than the book??

  • Mellie
    October 25, 2011 at 5:00 pm

    Yum!! Pumpkin is definitely the best part of fall!

  • Kristin
    October 25, 2011 at 5:02 pm

    YAY! I was the person who said “Pumpkin Rum Cheesecake” yesterday on your Dessert Poll … these look GREAT! These do not feel daunting, as making a big regular sized cheesecake can feel. I am going to make these for Thanksgiving – I LOVE the bite size pieces – perfect for Thanksgiving dessert spread, when no one really has room for huge pieces of dessert, but would like to try a few things and no one in my family ever brings cheesecake … and I’d rather eat pumpkin cheesecake than pumpkin pie! THANK YOU!

  • Sam
    October 25, 2011 at 5:04 pm

    My brother’s girlfriend just asked me to make her pumpkin cheesecake today. I can’t wait to try this recipe!

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  • Gillian G. @ When Bread Is Broken
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    it’s funny, i’m not much for cheesecake either, but the restaurant I interned at had a ridiculously good pumpkin cheesecake that won me over as well…might just have to try yours 🙂

  • Sabrina @ Radioactive Runner
    October 26, 2011 at 8:54 am

    oh my goodness… these look SO good.
    I would have to give away everything I bake (if I baked as much as you lol).. I don’t know how you do it. I have no will.

  • Erica @ goodhappyfit
    October 26, 2011 at 9:22 am

    Holy… I just died a little. These look and sound so fantastic. I’ve been trying to think of something fun to bake with pumpkin, aside from pumpkin pie because the crust is just way too much work. I might need to avoid making these though, because I might/probably will just eat the whole pan!

  • Maria
    October 26, 2011 at 2:15 pm

    Love the little bites!

  • Vanessa @ Project Zen
    October 26, 2011 at 3:54 pm

    Now the hardest part… having the willpower to save them for family and friends. lol

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  • Alex
    October 28, 2011 at 12:21 pm

    I just made these.
    I am not a cheesecake person either, but I am going to a halloween party and the rest of the world (well most of them) likes cheesecake.
    I subbed 2 cups fresh roasted pumpkin for the can of pumpkin. Sometimes I make bad decisions in the grocery store. I think “I should buy these pie pumpkins, fresh pumpkin will be better and cheaper.” Then I get home and have to hack into and roast a freaking pumpkin before I can start on the recipe….mercy. I got worried because my batter looked waaaaay runnier than yours in the photo. It set up great, however. So anyone looking to go the fresh pumpkin route, no worries, it will all work out. I also added allspice and more ginger, because I like my pumpkin pie spicy.
    Long story short, these are freaking awesome, everyone else should make them, stat. They also make your house smell phenomenal. Thanks for the awesome recipe!

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  • Amber B
    October 29, 2011 at 6:18 am

    These look so yummy!! I can’t wait to try them and maybe watch Twilight while eating them! Sorry, I am a Twilight lover, but know lots of people who just don’t get it. It’s ok!

  • Rachel
    October 30, 2011 at 10:25 am

    May I ask what color your stand mixer is? And this recipe looks sooooo delicious…

  • Rachel
    October 31, 2011 at 8:54 am

    I made these yesterday and they’ve changed my life – AMAAAHZING!
    Because today is Halloween, I plan to offload some of them to my neighbors as adult ‘treats.’ Pretty sure I’m going to be the most popular girl on the block 🙂

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  • Kristin
    November 21, 2011 at 8:37 am

    I am making these for Thanksgiving – should I make/bake them on Thanksgiving morning or can I do them the day before? If I did them the day before, then just store them on their pan in the fridge? Thank you for the help! So excited to try these and my family will love them I am sure!

    • jenna
      November 21, 2011 at 9:22 am

      You could store them in the fridge overnight if you want to bake them the day before Thanksgiving! In their own pan is fine and just slice up the day of. 🙂 Hope you love!

      • Kristin
        November 21, 2011 at 8:06 pm

        THANK YOU!!! That is very helpful info! I KNOW we will all LOVE them!

  • Kristin
    November 21, 2011 at 8:06 pm

    THANK YOU!!! That is very helpful info! I KNOW we will all LOVE them! 🙂

  • Stacey
    November 21, 2011 at 9:43 pm

    These were very good. Made them with lowfat cream cheese. Because I’m tracking my calories I needed to figure out the nutritional info which I did. I got 40 squares and this is per square:

    40 Servings
    Amount Per Serving
    Calories 126.8
    Total Fat 6.8 g
    Saturated Fat 3.9 g
    Polyunsaturated Fat 0.5 g
    Monounsaturated Fat 2.0 g
    Cholesterol 31.1 mg
    Sodium 144.1 mg
    Potassium 79.5 mg
    Total Carbohydrate 14.8 g
    Dietary Fiber 0.6 g
    Sugars 9.8 g
    Protein 3.0 g

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    July 28, 2012 at 5:01 am

    Thank you for providing this wonderful recipe* For my birthday I made these Pumpkin cheescake bites to take into work and share with my coworkers. I recieved alot of great complements on this recipe. (As well as a couple of requests for the recipe) The bites are very rich and flavourful. I believe I have converted a couple of people who disliked pumpkin & or cheesecake after my offerings. My family enjoyed it so much I had to make another batch just for them :o)

  • Angie
    August 10, 2012 at 12:11 pm

    Love these! Made the crust with cinnamon Graham crackers. Wow!

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  • Denise
    August 30, 2012 at 12:57 pm

    Here’s a really off the wall question…what exactly is cream?
    Thanks 🙂

  • Sarah
    September 1, 2012 at 10:24 am

    This may be a dumb question, but what size pan did you use?

  • Lorna
    September 3, 2012 at 9:34 am

    I love you simply for the Twilight comment. But the pumpkin bars look good too!

  • Daman
    September 8, 2012 at 7:53 am

    Hi Jenna,
    I would like to make these. What size pan can i use?

  • ashley
    September 8, 2012 at 3:12 pm

    these directions don’t help very much? one stick of butter is how much? 18 crackers is how much if you buy just the crumbs?

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  • Sally
    September 9, 2012 at 7:50 am

    It calls for cream, would this be heavy cream?

    • jenna
      September 9, 2012 at 8:45 am

      Yes 🙂

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  • katie
    September 13, 2012 at 6:07 am

    exactly how many packages of cream cheese make up 1.5 lbs? sorry not good with math!

    • Sarah
      September 18, 2012 at 5:02 pm

      24 ouces

  • Jane
    September 13, 2012 at 6:10 am

    Did you use pie pumpkin or just the plain canned pumpkin?

    • jenna
      September 13, 2012 at 7:58 am

      plain canned pumpkin.

  • Tiffany
    September 15, 2012 at 9:13 am

    I made these this morning using a 12-ish x 17-ish x 1-inch cookie sheet because I didn’t have a jelly roll pan and am too lazy to run to the store… And it worked out just fine! After I burned the first batch of crust of course, because I somehow ignored the timer. Can’t wait to dig in and then pawn some off on my friends!

  • Sue
    September 18, 2012 at 10:59 am

    Yummmm, need to make these for the huge crowd that gathers for Thanksgiving get together we attend!
    Just to make sure they turn out perfect, what size jelly roll pan do you use?
    And the whipped cream, looks like it has some spices in it?
    Thank you soooo much!

    • jenna
      September 18, 2012 at 3:57 pm

      My pan is 9 x 13″ I believe. And the whipped cream is just plain whipped cream in the photo, but you could add a little sugar and cinnamon to it for a sweet n’ spicy touch!

  • Shannon
    September 19, 2012 at 2:26 pm

    What am I supposed to buy for the cream in this recipe?

    • jenna
      October 29, 2012 at 8:40 pm

      Heavy whipping cream

  • Shannon
    September 19, 2012 at 2:29 pm

    I’m so sorry…….I see the answer now above. I didn’t go far enough down.

  • Angie
    September 22, 2012 at 3:20 pm

    Did you use pumpkin pie in a can or pumpkin puree?

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  • Kakthy
    September 27, 2012 at 10:11 am

    Thank you so much for posting such a great recipe. This is the first year that Thanksgiving is going to be at my daughter’s house instead of our home. I was looking for something to bring for dessert and this is going to be it.
    However, there are legendary stories about my baking failures. If you could clarify a few things for me I’d greatly appreciate it.
    So the directions appear to indicate to mix the first five ingredients together. Then it appears to say to mix the rest of the ingredients together – in a separate bowl? Do you then combine the two? Again, thank you so much.

    • jenna
      September 27, 2012 at 12:43 pm

      hi! You mix together the pumpkin mixture separately … so two bowls…then you add the pumpkin mixture to the other ingredients. I’m sorry about the confusion on that!

  • Katie
    September 30, 2012 at 3:33 pm

    Jenna I’d like to make these for a “little pumpkin” themed baby shower but would like to do them in a mini muffin pan. Any advise on how the baking time/temp. would differ? Would it be a bad idea to bake them in paper liners? I can always place them in the liners after the fact…

    Thanks for any advise!

    • jenna
      September 30, 2012 at 3:40 pm

      I think you could do them in a mini muffin pan (although since I have not personally tried, I can’t promise the result). I would bake them the exact same and just keep a watch on them in the oven!

      • Katie
        October 10, 2012 at 1:11 pm

        Jenna, I made these in a mini muffin pan and they turned out AMAZING! I did make a few alterations in baking times and thought I would mention it here just in case anyone else is interested in doing the same….warning, it was a bit more time consuming since you have to press the graham cracker crust into each individual muffin space.

        Ingredients and directions for mixing are all still the same.
        I placed about 1 teaspoon of graham cracker crust per mini muffin in the tin, pressed it down, then baked it for five minutes (3 minutes if it’s a dark pan) still at 400 degrees.
        I placed about 1 Tablespoon of cheesecake mixture into each mini muffin tin and baked it at 325 for 30 minutes (25 if using a dark pan).

        This makes about 79 mini muffin cheesecakes.

        Thanks so much for sharing your recipe! It is so delicious!

        • jenna
          October 10, 2012 at 1:19 pm

          That’s so great to know — I am so glad they worked out for you!

  • Stephanie
    October 3, 2012 at 6:40 pm

    I too love anything pumpkin…except pumpkin pie! I don’t know what it is about the stuff,! Cheesecake, on the other hand, is a whole different bird! Can’t get enough of it. These look fabulous and I can’t wait to try out the recipe!

  • Holly
    October 5, 2012 at 3:46 pm

    Hi Jenna,

    These are in the oven right now! Quick question, did you put spice in the whipped cream? It looks a little off color…

    • jenna
      October 5, 2012 at 5:04 pm

      I didn’t in that recipe but yesterday when I made them I added cinnamon and it was yummy!

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  • Stephanie
    October 12, 2012 at 8:03 am

    when you say cream do you mean heavy whipping cream?

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  • Mary
    October 24, 2012 at 10:45 am

    What kind of cream did you use? Whipping, heavy

  • Beth
    October 24, 2012 at 10:27 pm

    These look so good and I want to try them. I have a question though I don’t own a stand mixer, will the electronic hand mixers work?

  • nluna
    October 29, 2012 at 5:40 pm

    I too am wondering about the cream . The fourth ingredient according to your list is cream ?

    • jenna
      October 29, 2012 at 8:40 pm

      Heavy whipping cream 🙂

  • Kathy
    October 31, 2012 at 12:33 pm

    I can’t believe it take 1 1/2 pounds of cream cheese is that right?

    • Kathy
      October 31, 2012 at 1:28 pm

      Never mind I too didn’t look far enough. I am excited to try these.

  • Natalie
    October 31, 2012 at 6:56 pm

    After I bake them, do I need to store them in the fridge or are they ok if left out? Can’t wait to try them, they are are in the oven now!

  • gloria
    November 15, 2012 at 6:28 pm

    im trying to figure out what kind of cream is used in this recipe?

  • Belinda
    November 16, 2012 at 5:29 pm

    Is it really 1.5 lbs of cream cheese? That seems like a lot. Isn’t that about 24 oz?

  • andrea
    November 16, 2012 at 9:32 pm

    I made them tonight. I had to double the Graham crackers and I still used a jelly roll pan. I also only baked mine 30 min before it started to burn.

  • andrea
    November 16, 2012 at 9:35 pm

    Gloria I used whipping cream

  • Nicole
    November 18, 2012 at 2:31 pm

    I was wondering if you can use a kitchen aid hand mixer instead of the stand mixer. I do not have a stand mixer(yet) and I really want to make these. I don’t really think it will be a problem but I just was wondering if anyone used a hand mixer instead?


  • salina fountas
    November 18, 2012 at 3:07 pm

    Hi, I was just wondering if I take about a cup and a half of the cream cheese mixture before mixing in the pumpkin mixture and put it to the side. Then swirl that in before baking. Would that work? Thanks for your time.

  • kim
    November 21, 2012 at 1:43 pm

    I don’t like cheesecake, either, so I am making these for Thanksgiving in pie pans to look more pie-like. My kids like graham cracker crust better anyway. Here goes nothing!

  • Allison
    November 23, 2012 at 2:18 pm

    I just made these for my whole family as a day after Thanksgiving treat(everyone was sick of pie!) and they turned out amazing. This is a super easy recipe, even if you are like me and don’t have a KitchenAid(wah), just use a hand mixer. I ended up baking mine for about an hour though before the edges started to come away from the sides, which was fine because these babies in the oven made the whole house smell incredible. Thank you Jenna!

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  • Tina
    February 20, 2013 at 9:20 am

    Can you make these without the graham cracker crust? My husband is gluten free and would love this.

    • jenna
      February 20, 2013 at 11:16 am

      I would look into either gluten-free graham crackers (do those exist?) OR gluten-free vanilla wafers…if those exist. Alternatively, you could make a hazelnut crust.

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  • starla
    July 31, 2013 at 2:01 pm

    I don’t know what a jelly roll pan is. Can you suggest another pan size please?

  • Sasha-Lee
    August 25, 2013 at 7:44 am

    Hiiii all –

    Being from South Africa, I’d really love to know what Graham Crackers are, haha 🙂
    Are they like normal crackers like cream crackers? Or are they more sweet? In which case, could I use tennis biscuits (coconut biscuits)?

    Thank youuu

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  • Marci Angelella
    October 2, 2013 at 11:18 pm

    made these for a luncheon and cut them with biscuit cutter (so they looked like little mini cheesecakes) froze them. They were just as good unthawed as the day they were made. Thank you for this great do-ahead recipe!

  • Brooke
    October 11, 2013 at 6:15 am

    Cat wait to do these!! If there’s two things I love it’s pumpkin and cheesecake! Just one question though, what kind of pan do I use? I know it says use a Jelly roll pan but I don’t know what that is! Help!

  • Jho
    October 12, 2013 at 1:51 pm

    what kind of cream? where it says 2tbs of cream.

  • Kaylen
    October 24, 2013 at 10:55 pm

    I excitedly delved into (attempting) to make these tonight, and there were a few things I noticed in my batch:
    1) The graham crackers didn’t really stick together; were they supposed to after adding the butter and sugar?
    2) When I baked mine, they came out with a kind of film on the top, which doesn’t seem to appear on the ones in your photo (although I probably shouldn’t be comparing because yours look amazing!) Any ideas what may have gone awry would be appreciated because I would love to to try making them again!
    3) Also the color didn’t seem as pumpkin pie-y as yours did. Not quite sure why.

    Thank you! 🙂

  • Maria
    October 27, 2013 at 8:46 pm

    I’m new to this, what kind of cream?

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  • Kristina
    November 19, 2013 at 1:20 pm

    This recipe looks great! Since I have two seperate family gatherings to attend on Thanksgiving, I was thinking about baking these! Do you think they would work if I baked them in cupcake pans? That way no one has to cut them, which is usually a huge debate!! Thanks!!!!

  • Tricia
    November 19, 2013 at 1:28 pm

    What size pan did you use?

  • Susan
    November 21, 2013 at 4:05 pm

    Please can you tell me what a stick of butter is in measurements thanks

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  • victoria
    November 26, 2013 at 4:50 pm

    What kind of ginger?!?!

  • kelly
    November 27, 2013 at 11:09 pm

    Just made this for Thanksgiving. Turned out perfectly. Great recipe 🙂

  • tammy
    December 9, 2013 at 4:42 pm

    I MADE THESE!!!!! Amazing and EVERYONE LOVED them 🙂 will always have this as a keeper. Thanks soooo much for sharing this so good!!!

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  • Dale
    March 13, 2014 at 9:02 pm

    These were incredible!! No modifications required. Thank you for a wonderful recipe!!

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  • Lorna
    August 14, 2014 at 2:33 pm

    Hi. Im looking for some good pumpkin recipes.. you have some for sure. have you ever thought about HOME MADE PUMPKIN PUREE…..

    its a process thats for sure but it is sooo worth it…

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  • Shayna
    September 30, 2014 at 11:12 pm

    I’m planning on making these this year. I was wondering how many cups 2 sleeves of crushed crackers comes out to? I wanted to use the pre-crushed crumbs.

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  • Itzel
    November 18, 2014 at 9:39 am

    I saw these on Pinterest about a week ago and immediately caught my attention. So last night I decided to make them and I must say they are delicious! 🙂 I will definitely be making them again next week for Thanksgiving.

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  • Laura
    December 16, 2014 at 1:42 pm

    I want to make these as a finger sized dessert for Christmas eve…. Instead of nutmeg, ginger and cinnamon… How much pumpkin pie spice should I use? I would rather just use that since I have it on hand.

    Thank you!

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