Ingredients
Scale
- 1 Tbsp. unsalted butter
- 1 1/2 tsp. pumpkin pie spice
- 1 (14-oz.) can sweetened condensed milk
- 4 oz. cream cheese, room temperature
- 1/2 cup canned pumpkin puree
- 4 graham crackers, crushed (about 1/2 c. crumbs)
- 1/3 cup white chocolate chips
- Cooking spray
- 1/2 cup orange sanding sugar
- 1/4 cup dark chocolate chips
Instructions
- In a medium skillet over medium heat, melt butter. Add pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds.
- Add milk, cream cheese, and pumpkin puree and cook, stirring constantly, until thickened, about 5 minutes.
- Stir in crackers and white chips until melted and smooth. Cook, stirring, until mixture releases from sides and bottom of pan, 8 to 10 minutes.
- Grease a quarter sheet pan with cooking spray. Transfer pumpkin mixture to pan and spread in an even layer. Let cool to room temperature, then refrigerate until set, at least 2 hours and up to overnight.
- Place orange sanding sugar in a small bowl. Spray your hands with cooking spray to prevent sticking. Roll cheesecake mixture into 1 1/2" balls. Roll balls in sanding sugar until coated.
- Using a toothpick, press ridges into sides of balls (to resemble pumpkins). Place a dark chip on top. Refrigerate until cold, at least 1 hour, or store in an airtight container up to 5 days.
Notes
These cheesecake bites are easy to make and perfect for fall gatherings. They can be prepared ahead of time and stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 15
- Sodium: 50
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 10