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
1 15-oz can pumpkin
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.