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.
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.
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.
Ingredients
- 30 ginger thin cookies
- 3 Tbsp sugar
- 5 Tbsp butter melted
- 2 8 oz 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
Instructions
- Preheat oven to 350 degrees. Line 12 muffins cups with paper or foil cupcake liners.
- Put cookies and sugar into the food processor and pulse until the cookies resemble bread crumbs. Reserve 1 Tbsp of crumbs.
- Add butter and pulse until combined.
- Press 3/4 Tbsp of crumb mixture into the bottom of 12 muffin cups. Bake at 350 degrees for 10 minutes.
- In the food processor, beat cream cheese until smooth. Add in all remaining ingredients and process for 1-2 minutes until combined.
- Pour mixture into muffin cups on top of prepared crust. Fill each cup about 3/4 full.
- Bake for approximately 30 minutes or until set. Cool completely and then top with whipped cream. Sprinkle with reserved cookie crumb mixture.
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