Pumpkin cheesecakes bites make me happy. Really really happy. I developed this recipe for a little baking class that I was asked to teach. They are the perfect size to eat two or three (or ten or twelve) and not feel the least bit guilty.
Pumpkin Cheesecake Bites--let's get to it!
You are going to need a box of mini vanilla wafers, canned pumpkin, and some cream cheese. Other than that, you should have most of this stuff already in your pantry.
Preheat your oven and line your pan with cupcake papers. Next, drop a mini wafer in the bottom of each cup. Be sure to place them flat side down. In a large mixing bowl, cream your cheese and sugar together. Then add the eggs, pumpkin, vanilla, and spices. That's all there is to it. I like to use a small cookie scoop to fill the cups. You want it to be just shy of full. One scoop per cup. Bake at 350 degrees for about 12 minutes.
Remove the pan from the oven. Then carefully transfer each cheesecake to a cooling rack. Now you can fill your pan one more time. This recipe makes about 48 bites. Be sure to refrigerate your little cheesecakes until you are ready to serve. I like to garnish mine with whipped cream.
I highly recommend that you make these--like right now! You won't be sorry.
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