#pumpkincheesecakebites

PUMPKIN CHEESECAKE BITES

For Crust:

1 cup pecans, toasted

12 oz. GF graham style cookies, soft or hard

⅓ cup granulated white sugar

4 tablespoons unsalted butter, melted

For Filling:

1 cup canned pumpkin puree

1 14 oz. can sweetened condensed milk

8 oz. cream cheese, at room temperature

2 tsp. vanilla extract

½ tsp. pumpkin pie spice

¼ tsp. ground nutmeg

¼ tsp. ground cinnamon

pinch of salt

Directions:

Preheat oven to 350 F.

To make the crusts, combine toasted pecans, cookies, and sugar in a food processor and pulse until combined. Slowly add in butter, 1 tablespoon at a time, and pulse until mixture just comes together when pressed in between your fingers.

Add one tablespoon of crust mixture to each well of a 24-well mini muffin pan. Press mixture into the bottom and up the sides.

Bake roughly 10 minutes until just golden brown. Once out of the oven, use the back of a teaspoon to press down the center of each crust if they seem to have risen a bit! Allow to crusts to cool completely before filling.

To make the filling, combine pumpkin, condensed milk, cream cheese, vanilla, spices, and salt together in a medium sized bowl using a handmixer. Mix until smooth.

Using a large spoon, add filling to a piping bag or large plastic bag with a small hole cut off of one of the corners. Carefully remove the mini crusts from the muffin wells using a butter knife around the edges, and fill each crust with the pumpkin cheesecake filling. (You can also just use a teaspoon to fill the crusts!)

Cover and place in the refrigerator for at least 1 hour or overnight!

*NOTE: This filling makes more than what you need for 24 little cheesecake bites so feel free to double the crust recipe! :)

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Hello, my friends!! I’ve missed you so. :) In honor of Thanksgiving, over this next week I’m going to bring you 3 different ways to use canned pumpkin other than your standard pumpkin pie. If I’m completely honest, I’m not a huge fan of pumpkin (I know, I know) but creating these treats for y’all has changed my mind! Jazzing up a can of pumpkin puree with some brown sugar, dairy and spices can bring out the most incredible flavor. :) And these mini cheesecakes are super easy to make and pack such a sweet punch in each little bite. I hope y’all enjoy them just as much as i do!

Happy November, y’all!

Cheers,

LDC