Monday, October 22, 2012

Pumpkin Cheesecake Bites

I love Cheesecake and I love Pumpkin.
Combine the two and in my book you've got yourself a little slice of heaven.
Not to mention most holiday recipes scream for pumpkin.
So from October on through December most of my days are spent baking and working
pumpkin and or ungodly amounts of cinnamon into my families diet.

I just love the smell the spices warm my home with.
Don't you?

So when I spotted this recipe I knew I had to try it.
But before I share let me tell you what I very much love about this recipe.

1 - It doesn't take forever to make.
2 - While its cooling you can do other things.
3 - It's rather inexpensive.
4 - You can feed a crowd.
5 - One slice won't kill you with calories.
6 - They are easy to eat - no plate or fork needed.
7 - Easily accessible ingredients.

So here goes.

1 15-oz can pumpkin (Libby's is labeled Gluten Free)
3 eggs
1/2 cup brown sugar
2 tbsp cream
1 tsp vanilla extract
1/2 cup granulated sugar
1 tbsp cornstarch
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
1.5 lbs cream cheese, at room temperature

for graham cracker crust:

1 Box of Kinnikinnick Graham Crackers
1 stick butter, melted
1/4 cup sugar
*whipped cream to top

Whipped Cream
1 cup heavy whipping cream
1 tbsp powdered sugar
1 t vanilla

Preheat your oven to 400 degrees.
In a large bowl crush graham crackers with your hands. Add sugar and butter and mix well.
Press graham cracker crumbs onto a lined (parchment paper or silpat) jelly roll pan. Bake for 5
minutes until toasty. Remove and reduce oven temperature to 325.

Mix together the pumpkin, eggs, brown sugar, cream and vanilla in a large bowl.

In the bowl of a KitchenAid, beat together the cream cheese, granulated sugar, cornstarch, cinnamon,
nutmeg, salt and ginger. Beat until light and fluffy then slowly pour in pumpkin mixture. Continue
beating until mixture is smooth and no lumps remain.
Pour batter onto baked crust and bake for 50 minutes until edges begin to pull away from the sides
of the pan. Let cool completely before cutting into small squares and topping with whipped cream.


1.5 hours

I ended up cutting mine a tad bigger than I had wanted but that's only because I was having a tough
time getting them all the same size. The next batch really will be little bites. I think this is my dessert
to bring to Thanksgiving this year!!!

And as always I give credit the the awesome recipes I find. I found this lovely on pinterest and just
changed a few ingredients so we could eat it gluten free. To see the original recipe check out

Hope you enjoyed.


  1. Anyone know??? Is it really 1.5 lbs of cream cheese? Thanks so much

    1. Sorry for the delay. Yes it's 1.5 lbs.

  2. What size was this pan

    1. Sorry for the delay. I used 9x13 jelly roll pans. They are about an inch deep, very shallow pans. Hope this helps.

  3. Hi Kim
    I'm just wondering where yu find the gluten free graham crackers?

    Thanks so much. This recipe looks fabulous!!

    1. I got them at Whole Foods but you can also find them on Amazon. :)