Pumpkin Cheesecake Bites

Mini cheesecakes with a bold pumpkin flavor that can be made gluten free.

Ingredients

Cheesecake filling

• 1 package (8 oz) cream cheese
• 1/2 cup pumpkin puree
• 2 tbsp sour cream
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt

Crust

• 4 sheets Graham crackers (I also made some with Oreo crust and some with gluten free vanilla wafers, but I do not have measurements.)
• 2 tbsp butter, melted

Directions

I made my cheesecake bites in a mini cupcake tin. You could also make them using a full-size cupcake tin, but baking time may vary.

• Preheat oven to 350°F. Line cupcake tin with cupcake liners.
• In a large bowl, mix the cream cheese, pumpkin puree, sour cream, egg, and vanilla until mostly homogenous.
• Add the sugars, pumpkin pie spice, and salt and mix until all ingredients are fully incorporated.
• In a small microwave-safe bowl, melt the butter.
• Crush the Graham crackers and add to the melted butter. Mix as much as possible. It will still appear mostly dry.
• Scoop a small amount of Graham cracker crumbs into cup and press firmly into the bottom of the cup. Make sure the bottom is fully covered.
• Once all cups have crust, fill the cups with the cream cheese mixture almost to the top.
• Bake about 18 minutes, until the top becomes sightly golden brown and begins to firm.