Tucking into a delicious cheesecake is like heaven on earth, and it’s even better during the season of all of things pumpkin. These pumpkin cheesecake bites take the geometry out of sharing and make it easy with individual cakes. The best part? The crust uses Cheryl’s snickerdoodle cookies in place of the traditional graham crackers.
Pumpkin Cheesecake Bites
- Food processor
- 12-cup muffin tin with liners
- Wire rack
For the crust
- 6-7 Cheryl's snickerdoodle cookies
- 4 tablespoons butter (melted)
For the cheesecake
- 8 ounces cream cheese (softened)
- 1/4 cup brown sugar
- 2 eggs
- 1 cup pumpkin puree from a can
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice powder
- 1/2 tablespoon cornstarch
- 1/8 teaspoon salt
- Whipped cream (for serving)
- Preheat the oven to 350℉
- Add the cookies to a food processor and add the melted butter. Pulse until crumbs form.
- Line a standard 12-cup muffin tin with liners.
- Scoop a heaping tablespoonful of the cookie crumb mixture into each muffin liner. Press the crumbs flat into the bottom of each cup.
- Bake the crusts for 5 minutes, until golden. Set aside to cool.
- Beat the cream cheese and brown sugar in a large mixing bowl until fluffy.
- Add the eggs and beat until just combined.
- Next add the pumpkin puree, vanilla extract, pumpkin pie spice, cornstarch, and salt, Mix until combined.
- Divide the cheesecake mixture among the 12 cups and place on top of the cookie crust until they are 3/4 full.
- Bake for 10-12 minutes until the top of the cheesecake is dry to touch and the center is jiggly.
- Cool the cheesecake on a wire rack for at least an hour.
- Top with whipped cream and a sprinkle of pumpkin pie spice and serve.