Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- 16 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- 1 cup whipped topping or stiffly peaked heavy cream
- Optional: Extra whipped cream and cinnamon for garnish
Instructions
- Combine the graham cracker crumbs, melted butter, and brown sugar in a medium bowl. Stir the mixture until it looks like wet sand. Line a mini muffin tin with paper liners. Press about one tablespoon of the crust mixture into the bottom of each liner. Use the back of a small spoon or a heavy spice jar to press the crumbs down firmly. Place the tin in the refrigerator to set while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and fluffy. Add the pumpkin puree, vanilla extract, and pumpkin pie spice. Continue beating until the color is uniform and no streaks remain. Gently fold in the whipped topping with a spatula. This keep the filling light and airy. Avoid over-mixing during this step so the cheesecake stays fluffy.
- Spoon or pipe the pumpkin filling into the prepared muffin liners over the graham cracker crust. Smooth the tops with a knife or leave them slightly swirled for a rustic look. Place the muffin tin in the refrigerator for at least 3 hours, or until the cheesecake bites are firm. Before serving, top each bite with a small dollop of whipped cream and a light dusting of cinnamon or pumpkin pie spice.
- Cook Time: 20 minutes