Pumpkin Cheesecake Pie Bites

I have a new dessert obsession.  They have been dubbed Pie Bites by the members of my family.  I take ideas from my favorite pie and cheesecake flavors, and make a mini version using a mini muffin pan.  The options are truly endless.  So far I have made banana cream, German sweet chocolate, peppermint, and the one I am sharing with you today: pumpkin cheesecake.

I'm pretty sure this is my favorite variation to date.  The pumpkin flavor is not overpowering, and the ginger snap crust and caramel topping really complement it well.  

Pumpkin Cheesecake Pie Bites
filling adapted from Our Best Bites

Ingredients:
Crust:
1 cup ginger snap crumbs
2 tablespoons butter, melted
2 tablespoons brown sugar
1/8 teaspoon salt

Filling:
8 ounces cream cheese, softened
1/4 cup pumpkin puree
1/3 cup white chocolate chips, melted
1/3 cup sugar
1 egg
3/4 teaspoon vanilla
1/2 teaspoon cinnamon
dash of nutmeg
pinch of cloves (about half as much as your nutmeg)

Topping:
sweetened whipped cream
caramel sauce (recipe to follow)

Directions:
Preheat oven to 350 degrees.  Grease a mini muffin pan.  Pulse together ginger snap crumbs, brown sugar, melted butter, and salt.  Scoop a scant tablespoon into each of the 24 mini muffin cups.  Press down into the bottom using anything that fits well (the back of my tablespoon happens to fit perfectly, so that's what I use).  Bake for 8 minutes, and then remove from the oven and set aside.  Reduce heat to 325 degrees.

Meanwhile, prepare filling. Melt the white chocolate chips in the microwave at 30 second intervals, whisking in between, until smooth.  Set aside.  Beat cream cheese and sugar until smooth.  Add egg and beat until smooth.  Add pumpkin, vanilla, and spices, and continue to beat.  Pour in melted chocolate slowly while the mixer is still running to avoid lumps.  Mix until smooth.

Pour filling over crusts and bake for 20-22 minutes, or until cheesecake is just set in the middle.  Cool completely before removing from the pan.  Chill for at least two hours.  Store in the refrigerator.  Garnish with sweetened whipped cream and caramel sauce before serving.

Notes:
--I make sweetened whipped cream by adding 1/4 cup powdered sugar to 1 cup whipping cream and whipping until stiff peaks form.
--Like all cheesecakes, these taste even better after being refrigerated overnight.  I highly recommend it if you have the time.
--Wait to garnish with whipped cream and caramel sauce until just before serving.  The leftovers actually hold up pretty well in the fridge or even in the freezer, but there's always the risk of the whipped cream breaking down.
--You can use store bought caramel sauce if you want, but homemade caramel sauce is much easier than I thought, and it uses basic ingredients.  I've had success with the Pioneer Woman's recipe that follows.

Easy Caramel Sauce
from Pioneer Woman
Ingredients:
4 tablespoons butter
1 cup brown sugar
1/2 cup half and half
pinch of salt
1 tablespoon vanilla

Directions:
Combine butter, brown sugar, half and half, and salt in a medium saucepan.  Whisk constantly over medium low heat for 5-7 minutes, until it is thick and bubbling.  Add vanilla and continue to cook and whisk for another minute or two.  Pour into a jar and refrigerate until ready to use.  Before using, microwave the sauce for about 30 seconds to make it thin enough to drizzle.

Enjoy!
-Jennie