{"id":3873,"date":"2021-10-08T14:14:39","date_gmt":"2021-10-08T18:14:39","guid":{"rendered":"https:\/\/french-barn.com\/blog\/?p=3873"},"modified":"2021-10-09T10:31:54","modified_gmt":"2021-10-09T14:31:54","slug":"pumpkin-cheesecake-bites","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/food-wine\/desserts\/pumpkin-cheesecake-bites","title":{"rendered":"Pumpkin Cheesecake Bites"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n

You didn’t think I’d go through the fall season without sharing at least one pumpkin spice recipe did you? After all, pumpkin spice season is in full<\/em> swing & I am here for it! There are not many things I won’t try to incorporate a little pumpkin in this time of year, and cheesecake is a must. <\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Cheesecake is certainly an intimidating dessert to make at home, but these cheesecake bites take all the stress out of baking a full cheesecake from scratch. No stressing over different oven temperatures, a spring form pan, cooling in stages & worrying about those dreaded cracks! Making them into bite size treats will ensure they come out perfect every single time. Plus, they are easy to serve & make for a wonderful autumn dessert to deliver to friends. <\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

One of the key factors to ensuring the best possible cheesecake is to use ALL room temperature ingredients. A step that must not be skipped. Take the eggs & cream cheese out at least two hours before you plan to make these cheesecake bites. It will yield a much smoother batter without streaks of cream cheese. <\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Lastly, always use full-fat boxed cream cheese. The cream cheese that comes in plastic containers is whipped & will yield a much different texture. For the caramel sauce I opted for store bought for simplicity, but if you are feeling adventurous a homemade caramel would be amazing too. These are good for up to 4 days in the refrigerator, making them my number one choice for a make-ahead dessert. Ok, let’s get baking!<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

<\/p>\n\n\n\n

Pumpkin Cheesecake Bites<\/h2>\n\n\n\n

Ingredients<\/strong><\/h3>\n\n\n\n

For the curst:<\/em><\/p>\n\n\n\n

  • 1 1\/2 cups graham cracker crumbs<\/li>
  • 2 tablespoons brown sugar, packed<\/li>
  • 3 tablespoons unsalted butter, melted<\/li><\/ul>\n\n\n\n

    For the filling:<\/em><\/p>\n\n\n\n

    • 2 8-ounce bricks full-fat plain cream cheese, room temperature<\/li>
    • 1 cup brown sugar, packed<\/li>
    • 2 large eggs, room temperature<\/li>
    • 1 egg yolk, room temperature<\/li>
    • 3 tablespoons pumpkin puree<\/li>
    • 1 teaspoon pure vanilla extract<\/li>
    • 1 tablespoon pumpkin pie spice<\/li>
    • 1 pinch fine salt<\/li>
    • Caramel sauce, for topping<\/li>
    • Whipped cream, for topping<\/li>
    • Pumpkin seeds, to garnish <\/li><\/ul>\n\n\n\n

      <\/p>\n\n\n\n

      Directions<\/strong><\/h3>\n\n\n\n

      For the crust:<\/em><\/p>\n\n\n\n

      1. Preheat oven to 325(f) degrees. Line a 12-cup muffin pan with liners. <\/li>
      2. To a mixing bowl add the graham cracker crumbs, brown sugar & butter. Stir until combined.<\/li>
      3. Evenly divide the crust amongst the prepared muffin pan. Press down crust to shape & flatten. Refrigerate until ready to use.<\/li><\/ol>\n\n\n\n

        For the filling:<\/em><\/p>\n\n\n\n

        1. In a large mixing bowl using electric beaters mix together the cream cheese & sugar until combined. Add the eggs & egg yolk one at a time, scraping down the edges of the bowl after each addition. <\/li>
        2. Add the pumpkin, vanilla, pumpkin pie spice & salt. Beat until smooth. Evenly divide the mixture amongst the prepared muffin pan, filling each liner roughly 3\/4 of the way full. Tap pan on counter to remove any air bubbles from the batter.<\/li>
        3. Bake for 18 to 22 minutes, until the centre of the cheesecake puffs & has a slight jiggle.<\/li>
        4. Let cool completely before topping with caramel sauce, a dollop of whipped cream & a sprinkle of pumpkin seeds. Refrigerate until ready to serve. <\/li><\/ol>\n\n\n\n
          \"\"<\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"

          You didn’t think I’d go through the fall season without sharing at least one pumpkin spice recipe did you? After<\/p>\n","protected":false},"author":7,"featured_media":3876,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[70,2],"tags":[220,141],"class_list":["post-3873","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-food-wine","tag-cheesecake","tag-dessert"],"yoast_head":"\nPumpkin Cheesecake Bites<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/french-barn.com\/blog\/food-wine\/desserts\/pumpkin-cheesecake-bites\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pumpkin Cheesecake Bites\" \/>\n<meta property=\"og:description\" content=\"You didn’t think I’d go through the fall season without sharing at least one pumpkin spice recipe did you? 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