Pumpkin Cheesecake Bites

• FOR THE FILLING:
• 1 can Pumpkin (15 Oz.)
• 3 whole Eggs
• 1/2 cups Brown Sugar
• 2 Tablespoons Cream
• 1 teaspoon Vanilla Extract
• 1-1/2 pound Cream Cheese, At Room Temperature
• 1/2 cups Granulated Sugar
• 1 Tablespoon Cornstarch
• 1-1/2 teaspoon Cinnamon
• 1/2 teaspoons Nutmeg
• 1/2 teaspoons Salt
• 1/2 teaspoons Ginger
• FOR THE CRUST:
• 18 whole Graham Cracker Sheets (2 Sleeves)
• 1/4 cups Granulated Sugar
• 1 stick Butter, Melted

1. Preheat your oven to 400 degrees F.
2. Make the crust: In a large bowl crush graham crackers with your hands. Add sugar and butter and mix well. Press graham cracker crumbs onto a lined (with parchment paper or silpat) jelly roll pan. Bake for 5 minutes until toasty. Remove the crust from the oven and reduce oven temperature to 325F.
3. For the filling: Mix together the pumpkin, eggs, brown sugar, cream and vanilla in a large bowl. Set aside.
4. In the bowl of a KitchenAid mixer, beat together the cream cheese, granulated sugar, cornstarch, cinnamon, nutmeg, salt and ginger. Beat until light and fluffy then slowly pour in the pumpkin mixture. Continue beating until mixture is smooth and no lumps remain.
5. Pour batter onto the baked crust and bake in the 325F oven for 50 minutes or until edges begin to pull away from the sides of the pan. Let cool completely before cutting into small squares and topping with whipped cream.

filling, pumpkin, eggs, brown sugar, cream, vanilla, cream cheese, sugar, cornstarch, cinnamon, nutmeg, salt, ginger, graham cracker sheets, ubc, butter

Taken from tastykitchen.com/recipes/desserts/pumpkin-cheesecake-bites/ (may not work)