Pregistry’s Friday Recipe: Pumpkin Cheesecake Bites

If you love pumpkin cheesecake (raises hand), but don’t necessarily need a whole cheesecake (raises hand reluctantly), then you will LOVE these pumpkin cheesecake bites!

All the flavors are there – including the graham cracker crust – but in bite-sized portions that are perfect for a smaller crowd! These freeze beautifully too, so keep them on-hand for any time you have a craving but can’t get to your nearest orchard!

Pumpkin Cheesecake Bites: (recipe can be doubled)

  • 1/2 cup white chocolate chips
  • 4 ounces cream cheese
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup graham cracker crumbs, plus extra for rolling
  • Melt the chocolate chips in the top half of a double boiler set over barely simmering water. Set aside to cool slightly.

Beat the cream cheese till fluffy. Add the pumpkin puree, pumpkin pie spice, 1/2 cup of graham cracker crumbs and melted white chocolate and beat again. Refrigerate till firm enough to scoop.

Use a tablespoon or cookie scoop to scoop the mixture out onto a parchment lined baking sheet. Roll each scoop into a smooth ball, then roll into the reserved graham cracker crumbs to coat. Refrigerate till ready to serve (may be frozen for longer storage).

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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