Pumpkin Cheesecake Bites

Is it just me or did the holidays creep up on us this year?  This year in particular, the days have felt so long, yet the months have gone so fast.  It almost feels like we are on an indefinite maternity leave.  LOL!

Since Thanksgiving is right around the corner, I wanted to share another fabulous and delicious recipe you could bake on the big day.  A friend of mine shared this recipe with me a few years ago and has been a staple at our Thanksgiving dinners since.  These Pumpkin Cheesecake Bites are so easy to make and will not take up your entire day.  They make for a guilt-free dessert since they are the equivalent of two bites of pie.  But a fair warning, you probably won’t eat just one.  

Here’s the recipe. I hope you bake and enjoy them with your family just as much as we do.

PUMPKIN CHEESECAKE BITES - makes 20 mini cheesecake bites

• 18 gingersnap cookies

• 12 ounces cream cheese, softened

• 3/4 cups sugar

• 1 tablespoon of Corn Starch

• 1 teaspoon pumpkin pie spice

• 2 eggs

• 1 15oz can pure pumpkin

• 1/3 cup of maple syrup

DIRECTIONS:

Preheat oven to 325 degrees.  Line a muffin pan with cupcake liners; set aside.

CRUST  -  crush the gingersnap cookies and scoop to evenly distribute onto the cupcake liners.  Press each one down firmly into one even layer.  Set aside.

FILLING

1. Beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer.

2. Add eggs and mix well.

3. Add pumpkin and maple syrup and beat for about one minute.

4. Pour filling into liners evenly.

5. Bake for 30-35 minutes, until just set.

6. Chill in the refrigerator for about an hour and garnish as desired. I really enjoy garnishing with raspberries. They add the best flavor with every bite. I promise you, you won’t regret it.

   HAPPY THANKSGIVING!

   Xoxo - G