Print
Chocolate Chip Pumpkin Cheesecake Bites
Single serving cheesecakes, with a pecan graham cracker crust full of pumpkin and chocolate chips!
Prep Time 20 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour 5 minutes minutes
Author Nancy Piran
- 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
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!