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As the leaves begin to change and the air turns crisp, the arrival of fall brings with it a host of seasonal delights, particularly when it comes to desserts. Pumpkin-flavored treats have become synonymous with this time of year, captivating taste buds and warming hearts across the globe. From the classic pumpkin pie to lattes and muffins, pumpkin is a versatile ingredient that adds a unique sweetness and depth to a variety of dishes. Among these delightful creations, the Mini Pumpkin Cheesecake Bites stand out as a perfect fusion of flavors, offering a bite-sized indulgence that combines the rich, creamy essence of cheesecake with the warm spices and comforting notes of pumpkin pie.

Mini Pumpkin Cheesecake Bites

Celebrate the flavors of fall with Mini Pumpkin Cheesecake Bites, a delightful combination of creamy cheesecake and warm pumpkin spices. These bite-sized treats are perfect for autumn gatherings, from Thanksgiving feasts to cozy get-togethers. With a crunchy graham cracker crust and a rich filling, they are not only easy to make but also beautifully presented. Enjoy them chilled with your favorite toppings or serve alongside warm beverages for an unforgettable seasonal indulgence.
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup canned pumpkin puree (not pie filling)

1/2 cup powdered sugar

2 large eggs

1 tsp vanilla extract

1 tsp pumpkin pie spice

1/4 tsp salt

Whipped cream, for garnish

Ground cinnamon, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C).

    Prepare the Crust:

      - In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.

        - Mix until the mixture resembles wet sand.

          - Press about a tablespoon of the mixture firmly into the bottom of each cavity of a mini muffin tin lined with mini cupcake liners.

            Make the Cheesecake Filling:

              - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

                - Add the pumpkin puree, powdered sugar, eggs, vanilla extract, pumpkin pie spice, and salt.

                  - Beat until all ingredients are well combined and no lumps remain, scraping down the sides as necessary.

                    Assemble the Bites:

                      - Spoon the pumpkin cheesecake filling on top of the prepared crust in each muffin tin, filling each cup about 3/4 full.

                        Bake:

                          - Bake in the preheated oven for 18-20 minutes or until the centers are set but still slightly jiggly.

                            Cool:

                              - Remove from the oven and allow the bites to cool in the pan for about 10 minutes.

                                - Then transfer them to a wire rack to cool completely. Refrigerate for at least 2 hours, or until chilled.

                                  Serve:

                                    - Once chilled, remove the mini cheesecake bites from the liners and place them on a serving platter.

                                      - Top each bite with a dollop of whipped cream and a sprinkle of ground cinnamon for an added touch.

                                        Prep Time, Total Time, Servings: 20 mins | 2.5 hrs | 24 bites