Pumpkin Cheesecake Bites - Revised

5 from 1 vote

If you are looking for a treat that you can carry around like a cookie, these pumpkin cheesecake bites will be a hit.

Prep Time30

Total Bake Time43

Chill8

Total Time9 13

Course: Cookies, Nuts

Cuisine: American

Difficulty: Medium

Servings: squares

Calories: 161kcal

Take a 9X9 pan and line the sides and bottom with tinfoil. Leave enough tinfoil over 2 opposite sides so you can use them to lift the cheesecake out of the pan after it has chilled.
In a food processor, add the hazelnuts and pulse until it is like sand in size. Reserve ¼ in the bowl, then add the graham crackers and pulse until both the graham crackers and the hazelnuts are the size of sand. Place the graham cracker and hazelnut mixture into a bowl and add the sugar and melted butter. Mix until the graham crackers are damp and sticking together.
Pour the mixture into the baking dish with tin foil. Spread evenly around the bottom of the pan. Then, press down to form a solid crust covering the whole bottom of the pan. Set the baking dish aside.

In a stand or hand-held mixer, add the blocks of the softened cream cheese and mix on a medium mixer speed for about 2 to 3 minutes. Add both sugars and mix for another 2 minutes. Stop the mixer and scrape down the sides, then mix for another minute.
Add the vanilla extract, cinnamon, nutmeg, ginger, pumpkin pie spice, and mix for a minute. Add one egg and blend before adding the 2nd egg. Stop and scrape along the sides and bottom to make sure everything is incorporated. Next, add the pumpkin puree and mix before adding the heavy cream, sour cream. Blend for a minute.
Pour the pumpkin cheesecake filling on top of the graham cracker crust prepared pan. Smooth the filling, so everything is even. Bake at 325°F (165°C or 170°C) for 42-44 minutes. When you take the dish out of the oven, the cheesecake filling should not jiggle very much or if you touch the center it should not leave an indent. Sit it out to cool for 40 minutes, then cover loosely with plastic wrap and refrigerate for 8 hours or overnight.
Take the cheesecake out of the refrigerator after chilling and grab the tin foil on two long sides and lift it right out of the dish.Holding the bottom of the cheesecake, the tinfoil peels off the bottom easily. Place on a cutting board, cut the cheesecake into whatever size pieces you like. I had quite a few people at my home, so I made mine small so they could pick it up and eat it like a cookie. Serve with whip cream and even a little pumpkin pie spice sprinkled on top.