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As the leaves turn vibrant shades of orange and red, and the air becomes crisp and cool, the arrival of fall brings with it a rich tapestry of flavors that many people look forward to, particularly the beloved pumpkin. Pumpkin-flavored desserts have become a staple during the holiday season, captivating taste buds and warming hearts with their comforting, autumnal essence. From classic pumpkin pies to lattes, the sweet, spicy notes of pumpkin have firmly established their place in seasonal celebrations.

Mini Pumpkin Cheesecake Bites

Get ready to embrace the flavors of fall with these Delightful Mini Pumpkin Cheesecake Bites! These bite-sized desserts blend creamy cheesecake with the rich essence of pumpkin and warming spices, making them a perfect choice for any gathering or cozy night in. Easy to make and irresistible, they are sure to impress your guests while providing a guilt-free indulgence. Elevate your dessert game this season and enjoy the delightful combination of textures and flavors.
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

2 (8 oz) packages cream cheese, softened

1 cup canned pumpkin puree

1/2 cup powdered sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

A pinch of salt

Whipped cream, for serving

Crushed graham crackers, for garnish

Optional: caramel drizzle for serving

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C). Line a mini muffin tin with paper liners or lightly grease it with cooking spray.

    Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the mixture resembles wet sand.

      Form the Crusts: Press about 1 tablespoon of the graham cracker mixture into the bottom of each mini muffin cup, making sure to pack it down firmly. Bake for 5 minutes, then remove from the oven and let cool slightly.

        Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese using an electric mixer until smooth. Add the pumpkin puree, powdered sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of salt. Mix until all ingredients are fully combined and the filling is creamy.

          Fill the Cups: Carefully spoon the pumpkin cheesecake filling over the baked crusts, filling each cup to about 3/4 full.

            Bake: Place the muffin tin back into the oven and bake for 15-20 minutes, or until the edges are set but the center still has a slight jiggle.

              Cool Down: Once baked, remove the muffin tin from the oven and let it cool for about 30 minutes at room temperature. Then, transfer it to the refrigerator for at least 2 hours (or overnight) to fully set.

                Serve: When ready to serve, carefully remove the mini cheesecakes from the muffin tin. Top each bite with a dollop of whipped cream, a sprinkle of crushed graham crackers, and drizzle with caramel if desired. Enjoy these delightful treats chilled!

                  Prep Time: 15 min | Total Time: 3 hr | Servings: 24 mini bites