Pumpkin Cheesecake Bites Recipe

Name: Pumpkin Cheesecake Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FILLING:; 1 can Pumpkin (15 Oz.); 3 whole Eggs; 1/2 cups Brown Sugar; 2 Tablespoons Cream; 1 teaspoon Vanilla Extract; 1-1/2 pound Cream Cheese, At Room Temperature; 1/2 cups Granulated Sugar; 1 Tablespoon Cornstarch; 1-1/2 teaspoon Cinnamon; 1/2 teaspoons Nutmeg; 1/2 teaspoons Salt; 1/2 teaspoons Ginger; FOR THE CRUST:; 18 whole Graham Cracker Sheets (2 Sleeves); 1/4 cups Granulated Sugar; 1 stick Butter, Melted

Servings: persons

FOR THE FILLING:
1 can Pumpkin (15 Oz.)
3 whole Eggs
1/2 cups Brown Sugar
2 Tablespoons Cream
1 teaspoon Vanilla Extract
1-1/2 pound Cream Cheese, At Room Temperature
1/2 cups Granulated Sugar
1 Tablespoon Cornstarch
1-1/2 teaspoon Cinnamon
1/2 teaspoons Nutmeg
1/2 teaspoons Salt
1/2 teaspoons Ginger
FOR THE CRUST:
18 whole Graham Cracker Sheets (2 Sleeves)
1/4 cups Granulated Sugar
1 stick Butter, Melted

1
Preheat your oven to 400 degrees F.
2
Make the crust: In a large bowl crush graham crackers with your hands. Add sugar and butter and mix well. Press graham cracker crumbs onto a lined (with parchment paper or silpat) jelly roll pan. Bake for 5 minutes until toasty. Remove the crust from the oven and reduce oven temperature to 325F.
3
For the filling: Mix together the pumpkin, eggs, brown sugar, cream and vanilla in a large bowl. Set aside.
4
In the bowl of a KitchenAid mixer, beat together the cream cheese, granulated sugar, cornstarch, cinnamon, nutmeg, salt and ginger. Beat until light and fluffy then slowly pour in the pumpkin mixture. Continue beating until mixture is smooth and no lumps remain.
5
Pour batter onto the baked crust and bake in the 325F oven for 50 minutes or until edges begin to pull away from the sides of the pan. Let cool completely before cutting into small squares and topping with whipped cream.

1484

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE FILLING:, 1 can Pumpkin (15 Oz.), 3 whole Eggs, 1/2 cups Brown Sugar, and more.

Yes, Pumpkin Cheesecake Bites falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cheesecake Bites

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions