Pumpkin Cheesecake Bites

Ingredients:

1 15-oz can pumpkin

3 eggs

1/2 cup brown sugar

2 tbsp cream

1 tsp vanilla extract

1/2 cup granulated sugar

1 tbsp cornstarch

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/2 tsp salt

1.5 lbs cream cheese, at room temperature

for graham cracker crust:

18 graham crackers (2 sleeves)

1 stick butter, melted

1/4 cup sugar

*whipped cream to top

Directions:

Preheat your oven to 400 degrees.

In a large bowl crush graham crackers with your hands. Add sugar and butter and mix well. Press graham cracker crumbs onto a lined (parchment paper or silpat) jelly roll pan. Bake for 5 minutes until toasty. Remove and reduce oven temperature to 325.

Mix together the pumpkin, eggs, brown sugar, cream and vanilla in a large bowl.

In the bowl of a KitchenAid, beat together the cream cheese, granulated sugar, cornstarch, cinnamon, nutmeg, salt and ginger. Beat until light and fluffy then slowly pour in pumpkin mixture. Continue beating until mixture is smooth and no lumps remain.

Pour batter onto baked crust and bake for 50 minutes until edges begin to pull away from the sides of the pan. Let cool completely before cutting into small squares and topping with whipped cream.

Notes: Original recipe can be found HERE