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Pumpkin Cheesecake Bites

These little bite-sized desserts are so simple to make - they're the perfect make-ahead dessert for a party! The flavor of a pumpkin cheesecake is all there, but the wonton wrappers eliminate the need to fuss with a graham cracker crust. The wonton cups crisp up nicely in the oven and make for great finger food.

Pumpkin Cheesecake Bites

Pumpkin Cheesecake Bites

  • Ingredients:
  • 24 wonton wrappers
  • 1/2 cup cream cheese, softened
  • 3/4 cup canned pumpkin puree
  • 1/4 cup sugar
  • 1 egg
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract

Preparation:
Preheat the oven to 350°F. Spray a mini muffin tin with nonstick spray. Lightly press one wonton wrapper into the bottom of each muffin cup to form an irregularly shaped cup.

Combine the remaining ingredients with an electric mixer at high speed until the mixture is smooth. Spoon equal amounts of the filling into each wonton wrapper and bake for 15 minutes, or until the wrapper edges are crispy and golden brown and the filling is set.

Remove the wontons from the tin and cool on a rack. Serve immediately, topped with a dollop of whipped cream if desired. Refrigerate any that won't be eaten right away.

Makes 24 pumpkin cheesecake bites

comments & replies

The flavor is good, but they don't look as appealing as they sound. I added pumpkin cream cheese frosting and that seemed to help (tasted good too), but there is really just an excess of wonton wrapper and the corners get really crunchy, also making them difficult to eat.

Wonton wrappers are available both round and square and vary slightly in size from brand to brand. We really liked the edges baked up crispy, but it might not be for all tastes. If you don't like that sort of thing, you may want to trim the excess wrapper before baking.

Try using filo dough brushed with butter instead of the wontons.