Pumpkin Spice Cheesecake Bites

Experience the cozy flavors of fall with our Pumpkin Spice Cheesecake Bites! These vegetarian treats feature a buttery graham cracker crust, creamy pumpkin cheesecake filling, and a tangy sour cream frosting, making them a perfect addition to any autumn gathering. With potential allergens including dairy, eggs, and gluten, these American-style cupcakes are a festive way to celebrate the season.

Rich in flavor and texture, these bites are versatile enough for dessert tables or holiday parties. Packed with nutrients from pumpkin, they offer a delicious way to enjoy seasonal produce.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize the shopping list feature for the best cost per serving. Get ready to impress your guests with these Pumpkin Spice Cheesecake Bites!

Recipe Collection: Dessert

Serving Size: 24

Cooking Time: 50 minutes

Overview

These pumpkin cheesecake cupcakes are a delightful autumn treat, featuring a buttery graham cracker crust, creamy pumpkin cheesecake filling, and a tangy sour cream frosting. Perfect for Thanksgiving or any fall gathering, these cupcakes are sure to impress with their rich flavors and beautiful presentation.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Ingredients

Graham Cracker Crust

• 1 - 4.8 Ounces (oz) package graham crackers, packaged
• 2 - Tablespoons (tbsp) ground ginger
• 6 - Tablespoons (tbsp) unsalted butter, melted

Pumpkin Cheesecake Filling

• 3 - 8 Ounces (oz) packages cream cheese, softened
• 0.5 - Cup white sugar
• 0.5 - Cup packed brown sugar
• 1 - 15 Ounces (oz) can pumpkin puree, pureed
• 1 - Tablespoon (tbsp) ground cinnamon
• 1 - Tablespoon (tbsp) ground ginger
• 2 - Teaspoons (tsp) ground nutmeg
• 1 - Teaspoon (tsp) ground cloves
• 0.25 - Teaspoon (tsp) salt
• 3 - Large eggs

Sour Cream Frosting

• 1 - Cup sour cream
• 3 - Tablespoons (tbsp) powdered sugar, or 1 pinch to taste
• 1 - Tablespoon (tbsp) vanilla extract
• 1/16 - Teaspoon (tsp) ground cinnamon, or 1 pinch to taste

Steps

1. Preheat the oven to 350°F (175°C). Line 24 muffin cups with foil liners.
2. Make the crust: Crush the graham crackers and ginger in a resealable plastic bag until finely ground. Pour into a medium bowl and mix in the melted butter with a fork or pastry blender until blended. Scoop 1 tablespoon of the crust mixture into each prepared muffin cup. Use a spoon or shot glass to flatten the bottom and press the mixture slightly up the sides of the liners.
3. Make the filling: In a large bowl, beat the cream cheese, white sugar, and brown sugar with an electric mixer until creamy. Add the pumpkin puree and beat until well combined. Mix in the cinnamon, ginger, nutmeg, cloves, and salt. Add the eggs one at a time, beating well after each addition. Divide the filling evenly among the prepared muffin cups.
4. Bake in the preheated oven until the tops are smooth and the cupcakes jiggle slightly when nudged, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
5. Make the frosting: In a bowl, stir together the sour cream, powdered sugar, and vanilla until smooth. Refrigerate until needed.
6. Dollop the frosting over the cooled cupcakes and sprinkle with cinnamon before serving.

Tips: For best results, let the cupcakes and sour cream frosting sit overnight in the refrigerator, then frost and sprinkle with cinnamon before serving.