Bite-Size Pumpkin Cheesecakes

Bite-Size Pumpkin Cheesecakes


⅔ cup graham cracker crumbs
2 tablespoons Dierbergs brown sugar
2 tablespoons Dierbergs butter, melted
1 tablespoon pure maple syrup
¼ teaspoon ground cinnamon

1 package (8 ounces) Dierbergs cream cheese, softened
½ cup canned pure pumpkin
1 large Dierbergs egg
¼ cup firmly packed Dierbergs brown sugar
¼ cup Dierbergs granulated sugar
2 tablespoons pure maple syrup
½ teaspoon ground pumpkin pie spice

Sweetened whipped cream


In medium bowl, stir together all crust ingredients until well mixed. Line 36 mini muffin cups with paper baking cups. Place 1 teaspoon crumb mixture in each muffin cup; press firmly into bottom of cups and set aside.

In large mixer bowl, beat cream cheese at high speed until light and fluffy. Beat in pumpkin, egg, sugars, syrup, and pie spice at low speed scraping bowl occasionally until well mixed. Spoon a scant tablespoon filling into each muffin cup. Bake in 375°F. oven until filling is set and slightly puffed, about 12 to 15 minutes. Remove cheesecakes from pans; cool on wire racks. Place in covered container; chill several hours or overnight. Serve topped with dollop of sweetened whipped cream.

Servings: 36
Serving Size: Per Serving

Per Serving
Calories: 55
Cholesterol: 14 mg
Fat: 3 g
Sodium: 37 mg
Carbohydrates: 6 g
Protein: 1 g
Fiber: <1 g