Patty’s pumpkin cheesecake bites

Original blog post:

Time required: 2 days (overnight chilling)

Yields: between 40-64 pieces

Tools required:

  • baking pans: 9″ x 13″ nestled inside a 14.5″ x 10.5″ pan
  • electric beaters
  • tinfoil & plastic wrap
  • flour sifter

Crust ingredients:

  • 5 TBSP unsalted butter, melted
  • 1¾ C graham cracker crumbs
  • 1/4 TSP ginger

Filling ingredients:

  • 4 blocks of cream cheese, softened (32 oz or 1,000 g)
  • 1¼ C dark brown sugar
  • ½ TSP cinnamon
  • ⅛ TSP cloves
  • ⅛ TSP pumpkin spice
  • ⅛ TSP allspice
  • ⅛ TSP nutmeg
  • pinch of ginger
  • 2 TBSP powdered cornstarch
  • ½ C heavy cream
  • ½ TSP vanilla bean paste
  • 5 large eggs, room temp
  • 1 C pumpkin filling

Topping ingredients:

  • 1½ C sour cream
  • 3 TBSP granulated white sugar
  • 1 TSP vanilla bean paste


  1. Using centre rack, preheat oven to 176°C / 350°F.
  2. Fill kettle and boil. After water boils, leave on Low for use later.
  3. Line 9″ x 13″ baking pan with foil, and grease the foil.
  4. Melt butter in sauce pan on Low.
  5. Measure out the graham cracker crumbs and mix in the ginger.
  6. Stir graham crumbs into butter and remove from heat.
  7. Press crumbs into the prepared pan by hand and bake 10 min, then cool on rack.
  8. In a medium bowl, combine: brown sugar, cinnamon, cloves, pumpkin spice, allspice, nutmeg, ginger, and cornstarch.
  9. Stir them together and run through flour sifter (brown sugar clumps).
  10.  In mix master on Medium speed, beat cream cheese for 5 minutes.
  11. Use a rubber spatula to scrape down the sides of the bowl constantly.
  12. Once the cream cheese is beaten up, stir in the sugar mixture, one third at a time.
  13. Beat in the eggs, one at a time, don’t over beat.
  14. Beat in pumpkin filling.
  15. Stir vanilla bean paste into heavy cream, the add to cream cheese.
  16. Pour into prepared pan, and set in bain marie.
  17. Bake in oven 50 minutes.
  18. When you remove cake from oven, turn oven off.
  19. In a small bowl or measuring cup, mix together sour cream, sugar, and vanilla bean paste to create topping.
  20. Pour this onto the cheesecake and carefully spread it with a soft spatula.
  21. Place pan back into the oven for 5 minutes (oven is off).
  22. Cool on rack for 2 hours.
  23. Cover with plastic wrap and refrigerate overnight.
  24. Slice using hot knife method, and let pieces stand 20 min before serving.

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