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.
- 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
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