Bitty Bite Pumpkin Cheescakes

In my opinion, Thanksgiving is not Thanksgiving without pumpkin pie! How about Bitty Bite Pumpkin Cheesecakes to bring it up a notch?? I don’t think anyone would complain…as a matter of fact, they might thank you extra hard and become your best friend! ;)  

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Bitty Bite Pumpkin Cheesecakes

Ingredients

Crust:

3 cups crushed graham crackers
9 Tbsp. melted butter

Filling:

3 8 oz. packages cream cheese (room temperature)
1 1/3 cup sugar
1 tsp. vanilla
3 eggs
1/2 cup sour cream
1 15 oz. can pure pumpkin puree
1/2 Tbsp. pumpkin pie spice

Directions

Line a cupcake pan with cupcake liners. Combine crumbs and butter. Spoon about 2-3 tablespoons in each cupcake form and press it until it’s pretty compact.

In a large bowl beat together cream cheese and sugar on low until blended. Add vanilla, and eggs one at a time. Add sour cream, pumpkin puree, and pumpkin pie spice. Mix until blended. Evenly fill each cupcake form.

Bake at 300 degrees F. for 20-30 min. until edges are just set and center jiggles slightly. Turn oven off and partly open oven door. Cool the cheesecakes in the oven for 1 hour. Remove from oven and cool completely. Chill for several hours or overnight. Serve with whipped cream and enjoy!

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