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Chocolate Chip Pumpkin Cheesecake Bites

Single serving cheesecakes, with a pecan graham cracker crust full of pumpkin and chocolate chips!
Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Author Nancy Piran

Ingredients

  • FOR THE CRUST:
  • 1 1/2 cups graham cracker crumbs 12 graham crackers
  • 6 ounces butter melted
  • 1/2 cup chopped pecans
  • FOR THE FILLING
  • 2 8 ounce blocks cream cheese room temperature
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup pumpkin
  • 1/2 cup mini chocolate chips I used Nestle Toll House

Instructions

  • Preheat oven 325 degrees
  • Prepare 2 12 cup muffin tins by lining them with cupcake liners.
  • Combine graham cracker crumbs, pecans and butter. Press 1 tablespoon of mixture into the bottom of your cupcake liners.
  • In large mixing bowl combine cream cheese and sugar. Mix till sugar is incorporated well.
  • Add one egg at a time and mix till smooth.
  • Add pumpkin and continue to mix for 1 minute.
  • Stir in chocolate chips.
  • Pour mixture evenly on top of crust.
  • Bake for 45 minutes or until cheesecake has set.
  • Remove from oven and allow to cool before removing from pans.
  • Place in refrigerator and allow to chill for 2 hours.
  • Keep in refrigerator for up to 1 week. ENJOY!