maple pumpkin cheesecake bites

I have a confession: I've never been much of a cheesecake person. I know, I know. But EVERYONE loves cheesecake! What's not to like? Well, let me explain myself by way of an even more troublesome confession: I have mixed feelings towards cream cheese in general. (gasp) Yes, it's true. Cream cheese and I have a troubled relationship.

You should know, though, that I didn't always feel so questionable about cream cheese. No sir. When I was a wee youngin' I can remember eating cream cheese by the slice. Yes, that's right. By. The. Slice. I'm gagging as I type this just thinking about it. Vile. I was clearly an odd child.

So, you see, I think what we have here is a case of "too much of a good thing." I got burnt out. Too much cream cheese too fast. It ruined me. Now I'm destined to a lifetime of struggle to regain my lost love for cream cheese.

These Maple Pumpkin Cheesecake Bites helped. The maple syrup, pumpkin, spices, and gingersnap crust really dominates these cheesecake bites. The cheesecake here isn't at the forefront, it just provides the necessary creaminess. And the cute bite size? Yup, that's something I can get behind. I think I'm officially one step closer to finally becoming a cheesecake person. Baby steps, people.

Maple Pumpkin Cheesecake Bites

For the Crust:
42 gingersnap cookies (about 9 ounces)
2 Tbsp granulated sugar
5 Tbsp unsalted butter, melted

For the Filling:
8 ounces cream cheese, at room temperature
1 cup light brown sugar
1 (15-ounce) can pumpkin puree (about 2 cups)
2 eggs
1 (12-ounce) can evaporated milk
2 Tbsp pure maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp kosher salt
Pinch allspice

Directions:
Preheat oven to 350 degrees F. Like muffin tin or mini muffin tin with cupcake liners.

Make the Crust: In a food processor, pulse together the gingersnaps and sugar until they become fine crumbs. Add the melted butter and pulse a few more times to incorporate. Press the crumbs evenly into the bottom of the prepared muffin tins. (Note: I had just enough crust mixture for 18 standard cheesecake crusts and 12 mini cheesecake crusts.) Bake for 7-8 minutes.

Making the Filling: While crust is baking, prepare the pumpkin filling. Beat together the cream cheese and the brown sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the pumpkin and mix on low speed until completely incorporated. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the evaporated milk, maple syrup and vanilla, and beat until well combined, about 1 minute. Add the cinnamon, ginger, salt, and cloves and mix on low to incorporate.

Using a large cookie scoop or spoon, portion filling into muffin tins, filling each almost to the top. Tap the pan on the counter to remove any air bubbles. Bake until the filling is set in the center, about 23 to 25 minutes for regular cheesecakes and 15 to 18 for mini cheesecakes. Remove from oven and set on a wire rack to cool. Once the cheesecake bites have cooled to room temperature, transfer to a serving platter and refrigerate until chilled.

Store cheesecake bites in an airtight container in the refrigerator for up to 4 days.

Yield: approximately 2 dozen cheesecake bites, depending on size

Source: adapted from Brown Eyed Baker