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Thanksgiving Recipes – Pumpkin Cheesecake Bites

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As you are preparing for Thanksgiving, I’m sure you throwing around ideas of what to have for dessert and the standard apple pie or pumpkin pie comes to mind.  We’ve even been known to do a little early Christmas baking and have cookies for our Thanksgiving dessert.  How about breaking from the norm a little bit and doing pumpkin cheesecake bites instead?  They are single serving making them easy for a dessert table and on your waistline on a day full of eating.

Pumpkin Cheesecake Bite with Label_wm

These mini pumpkin cheesecakes are the perfect dessert for fall, Thanksgiving or any time!

These cheesecake bites have a delicious gingersnap crust made from crushing ginger thins and combining with a little sugar and butter.  They add just the right extra hint of spice to this sweet dessert.  Yummy!

Ingredients for Pumpkin Cheesecake Bites:

Crust
30 ginger thin cookies
3 Tbsp sugar
5 Tbsp butter, melted

Filling
2 8oz bars of cream cheese, softened
1/2 cup sugar
1/3 cup agave syrup
1 cup pumpkin puree
2 eggs + 1 egg yolk
3 1/2 Tbsp flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp ground ginger

Let’s Make It:

1) Preheat oven to 350 degrees.  Line 12 muffins cups with paper or foil cupcake liners.

2)  Put cookies and sugar into the food processor and pulse until the cookies resemble bread crumbs.  Reserve 1 Tbsp of crumbs.

3)  Add butter and pulse until combined.

4)  Press 3/4 Tbsp of crumb mixture into the bottom of 12 muffin cups.  Bake at 350 degrees for 10 minutes.

5)  In the food processor, beat cream cheese until smooth.  Add in all remaining ingredients {except reserved crumb mixture} and process for 1-2 minutes until combined.

6)  Pour mixture into muffin cups on top of prepared crust.  Fill each cup about 3/4 full.

7)  Bake for approximately 30 minutes or until set. Cool completely and then top with whipped cream.  Sprinkle with reserved cookie crumb mixture.

Pumpkin Cheesecake Bites Top View_wm

These mini pumpkin cheesecakes are the perfect dessert for fall, Thanksgiving or any time! These mini pumpkin cheesecakes are the perfect dessert for fall, Thanksgiving or any time!

What will be on your dessert table this Thanksgiving?  Do you usually do pies and cakes or stick to more single serve style desserts?

This post will shared at the list of fabulous parties found here.

5.0 from 12 reviews
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Thanksgiving Recipes - Pumpkin Cheesecake Bites
 
Ingredients
  • 30 ginger thin cookies
  • 3 Tbsp sugar
  • 5 Tbsp butter, melted
  • 2 8oz bars of cream cheese, softened
  • ½ cup sugar
  • ⅓ cup agave syrup
  • 1 cup pumpkin puree
  • 2 eggs + 1 egg yolk
  • 3½ Tbsp flour
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ¼ tsp ground ginger
Instructions
  1. Preheat oven to 350 degrees. Line 12 muffins cups with paper or foil cupcake liners.
  2. Put cookies and sugar into the food processor and pulse until the cookies resemble bread crumbs. Reserve 1 Tbsp of crumbs.
  3. Add butter and pulse until combined.
  4. Press ¾ Tbsp of crumb mixture into the bottom of 12 muffin cups. Bake at 350 degrees for 10 minutes.
  5. In the food processor, beat cream cheese until smooth. Add in all remaining ingredients and process for 1-2 minutes until combined.
  6. Pour mixture into muffin cups on top of prepared crust. Fill each cup about ¾ full.
  7. Bake for approximately 30 minutes or until set. Cool completely and then top with whipped cream. Sprinkle with reserved cookie crumb mixture.

**This post may contain affiliate links** 

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Comments

  2. Ashley B. says

    It ends up that I will be hosting Thanksgiving at my house this year- for the very first time ever. I pretty much have the main meal plan down, but I’ve been tossed on the desserts. I think this recipe is a winner!
    Ashley B. recently posted…Stories of War.My Profile

    Reply

  5. Natalie says

    Under the first recipe it says you need “crust” but it doesn’t in the second. Is a pie crust one of the remaining ingredients you throw into the food processor or or you just referring to the crust you make with the cookies?

    Reply

    • Shannah Coe says

      The crust referred into the recipe is the one made from the cookies, sugar and butter. You combine those items in the food processor and then press into the bottom of the muffin cups. Bake them for 10 minutes to create the crust of the cheesecake. Sorry that wasn’t clear.

      Reply

    • Shannah Coe says

      I made mine several days ahead of time and they were 100% fine. Just keep them in an airtight container in the fridge. I would say maybe 2-3 days max {mine were 2 days ahead of time}. I cooled mine in the fridge so they took about 2 hours. The recipes makes 12.

      Reply

  33. Jennifer says

    I made these and they look delicious (they are baking in the oven as I type). One note- my store did not carry the “thin” gingersnaps, but had a little thicker ones. I would cut the crust recipe in half if you plan to do only 12. If you are using anything but the THINS, one batch of crust is enough to do 24 muffins with the the standard filling recipe.

    Reply

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