Pumpkin Spice Cheesecake Bites

Recipe Collection: Dessert

Pumpkin Spice Cheesecake Bites bring the cozy flavors of fall to your table with a delightful blend of creamy pumpkin cheesecake filling, buttery graham cracker crust, and tangy sour cream frosting. Perfect for autumn gatherings, these vegetarian treats are rich in flavor and texture, making them a festive addition to any dessert table. With potential allergens including dairy, eggs, and gluten, these American-style bites are a delicious way to celebrate the season.

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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

Serving Size: 24

Cooking Time: 50 minutes

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.

Enjoy your homemade Pumpkin Spice Cheesecake Bites!