During the month of October we offered these delicious pumpkin cheesecake bites at the bake shop. Now that October is over we are no longer selling them but we’d like you to be able to enjoy them whenever you’d like so we’re sharing the recipe.
For the cute little bites you need a special pan (like the one sold here) so that you can push up the bottom and the cheesecakes will pop out. If you don’t have a pan like that and you don’t want to buy one, no worries. You can make a cheesecake in a regular pie pan and serve it like a pie. It is still just as delicious!
The crust for this recipe will leave you with extra but you can refrigerate it or freeze it and use the leftovers for something else.
Pumpkin Cheesecake Bites
1 package Eleanor’s Yellow Cake Mix
¾ c. butter, softened
½ tsp. cinnamon
16 oz. cream cheese, softened
1 c. + 2 T. pumpkin puree
¼ c. sour cream
1 c. sugar
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ginger
Pinch of cloves
2 T. Eleanor’s Cake Flour
1 tsp. pure vanilla extract
Prepare crust by combining ingredients in a bowl and mixing with your gloved hands. Add 1 T. into each mini cheesecake space and press down to form a crust.
Prepare the filling. Add all ingredients into a blender and blend until smooth. Pour filling into prepared crusts.
Bake for 20 minutes at 350 degrees. Remove from oven and cool about 15 minutes. Refrigerate until fully chilled. Top with whipped cream and nutmeg.
If you are making cheesecake in a pie pan, press half the crust into the pie tin/pan (save the rest for something else), pour the filling in to the pie and bake at 350 degrees for 50-60 minutes.