“Hooray for Peter Pumpkinhead!”

I had people over for this Thirty-One open house last night…Which was fun. It was also a much-needed excuse to get off my bum and clean my house. I won’t be stressing nearly as much about getting things done when my mom comes to visit  next week!

Since I held the open house right after work, I figured it’d be nice if I fed people in exchange for them coming over. I made Apple Cider Glazed Meatballs, which I saw on The Messy Baker two weeks ago (I think?), and thought they’d be perfect. Which they were. They disappeared before I had time to take pictures! I did use ground pork and different apples (mine were Braeburn), but they were delicious!

I also made some Chili-Cream Cheese Dip, which was okay…If I were home, this would be Skyline Dip. But since I can’t afford to have Skyline shipped to me, I made do with Hormel. And it was fine. I should freeze Cincinnati chili the next time I make it, and just use that instead. That too disappeared before I could photograph it.

And while I thought about doing some mini cupcakes or something along those lines, instead, I opted for Mini Pumpkin Cheesecake Bites.

Tiny, adorably cute, and packed with pumpkin cheesecake flavor! I joked at work that I’d probably be tearing my hair out trying to make these, but it wasn’t as much of a pain in the behind as I was anticipating. Especially not after seeing a tip from Iowa Girl Eats on using a shot glass to press down the graham cracker crust (they fit perfectly in a mini muffin well!).

These were delicious as well, and all the ones I set out disappeared as well–But I had extras set aside, so I could at least photograph these!

Yield: 60-65

Mini Pumpkin Cheesecake Bites

Mini Pumpkin Cheesecake Bites
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 1 C graham cracker crumbs
  • 1/4 C melted butter
  • 1/2 C + 3 Tbsp. sugar, divided
  • 2 8oz. packages Neufchâtel (low-fat cream cheese)
  • 2 large eggs
  • 1 tsp. vanilla
  • 1 tsp. pumpkin pie spice
  • 1/2 C pumpkin puree

Instructions

Preheat the oven to 350 degrees F. Line a mini-muffin tin with paper liners and set aside.

Combine the graham cracker crumbs, the 3 Tbsp. sugar and the melted butter, and mix well. Place a teaspoon of the mixture into each liner, and press down either with the back of a spoon, or the bottom of a shot glass. Freeze while making the cheesecake batter, or for at least 10 minutes.

In a mixing bowl, cream together the Neufchâtel and 1/2 cup sugar until the mixture is smooth. Add in the eggs, vanilla, pumpkin pie spice and pumpkin puree, and combine, being careful not to over-mix.

Add a Tablespoon of the batter to each muffin well, and smooth out the top.

Bake for 20-22 minutes, until cheesecakes are set.

Cool in pan for 10 minutes, then remove and cool completely on a wire rack or in the refrigerator overnight. Serve topped with whipped cream, if desired.


A perfect little fall dessert!

We’ve got a fair bit going on tomorrow. I’m meeting up with some friends for breakfast, then Jay’s got people coming over for board game playing in the afternoon. I’m debating on whether or not I want to get laundry done or wait until Sunday. At the very least, I’m looking forward to getting some decent sleep tonight…Until last night, I hadn’t gone to bed before 11 since last Saturday!