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).
