Pumpkin Cheesecake Bites Recipes
PUMPKIN CHEESECAKE CRUNCH BITES
These squares of Pumpkin Cheesecake Crunch Bites sprinkled with pecan crunch topping are positively addictive.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Yield Makes 48 bites
Number Of Ingredients 16
Steps:
- Make crust: Preheat oven to 375 degrees. In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/4 cup granulated sugar, 1 stick melted butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into bottom of a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees. Let cool completely.
- Make topping: Combine butter, flour, brown sugar, a pinch of salt, and pecans in a bowl. Rub butter in with your fingers until mixture is well combined and crumbly. Set aside.
- Make filling: Pulse cream cheese in food processor until smooth. Add 3/4 cup granulated sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add eggs, flour, 1/2 teaspoon salt, cinnamon, ginger, and cloves; process until incorporated. Pour filling into cooled crust, scatter crumbles of topping over and bake until custard is just set and puffed, about 50 minutes. Let cool completely on a wire rack. Cut into bite sized squares.
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- 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.)
- 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) 1Tablespoon 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.
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