Pumpkin Cheesecake Bites
"A delicious graham cracker crust is loaded with a smooth and creamy pumpkin cheesecake layer."
You don't even need to be an expert to decorated these mini cheesecakes to look like tiny pumpkins. So cute and easy!
For the crust: – 1 ½ cups graham cracker crumbs – 6 tbsp butter For the filling: – 12 oz. softened cream cheese approx. 1 ½ blocks – 3 tbsp pumpkin puree – 3 tbsp sour cream – ½ cup granulated sugar – 1 egg For the topping: – 1-2 oz. green fondant – 1 ½ cups whipping cream – 2 tbsp sugar – Red gel food coloring – Yellow gel food coloring
HAL LOW EEN!
1. Preheat oven to 325 degrees F and line a muffin tin with paper cupcake liners. Spray with cooking spray. 2. Melt butter in a microwave-safe bowl and add to bowl of graham cracker crumbs. Mix until completely combined. 3. Scoop 1 ½ tbsp of graham cracker crumb mixture into each lined muffin tin section. Pack down. 4. Bake graham cracker crusts for 5 minutes. 5. In a large bowl, use an electric mixer to beat cream cheese, pumpkin puree, sour cream, sugar and egg. Mix on high speed until smooth.
6. Fill each muffin tin section with cheesecake filling. 7. Bake for 20-22 minutes. 8. Allow to cool on a wire rack before decorating. 9. Roll out 12-15 spheres from green fondant – about ½ an inch in size. 10. Shape each sphere into cylinders, giving it a point at one end and then curving it slightly. Set aside. 11. In a large bowl, use an electric mixer to beat together whipping cream, sugar, 5 drops red gel food coloring and 3 drops yellow gel food coloring on high speed. 12. Beat until whipped cream forms. 13. Scoop whipped cream into a piping bag with Wilton #23 tip attached and frost. 14. Top each mini cheesecake with green fondant for the stem.
Mini Pumpkin Cheesecake Bites
These Mini Pumpkin Cheesecake Bites are a perfect dessert for the Fall Season. Whether they are on the Thanksgiving dessert table or are a fun Halloween Treat, everyone will love this delicious recipe!