Pumpkin Cheesecake Bites are bite-sized, creamy and can be made ahead. They an easy alternative to pumpkin pie, and the only tool you need is a food processor.This makes about 30 mini cheesecakes.
0 Preheat the oven to 350 F. Line a mini muffin tin with liners (or spray the tin with nonstick cooking spray). (Note: You may have to bake these in batches if using a mini muffin tin with 12 or 24 spaces.)
1 In the bowl of a food processor, pulse the graham crackers or cookies until finely ground. Add butter and pulse until the mixture looks wet and starts to clump. Spoon a scant (not filled all the way) 1 Tablespoon of the crust into the bottom of each space in the mini muffin tin. Use the rounded back of the Tablespoon to press the crust gently into the bottom.
2 Wipe the crumbs out of the bowl of the food processor and return it to the base.
3 In the bowl of the food processor, combine all of the ingredients for the filling. Turn the processor on and blend until the filling is smooth, scraping down the sides a few times during mixing.
4 Use the 1 Tablespoon measure to top off each of the mini muffin tins. Fill them all the way to the top (the cheesecake filling will barely rise as it bakes).
5 Bake on the middle rack of the oven for 20-22 minutes, or until the tops of the cheesecakes are firm (remove them from the oven immediately if a fine crack appears on the surface of any of the cheesecakes).
6 Allow to cool at room temperature before serving or refrigerate for up to 3 days. Top with whipped cream just before serving, if you'd like.
