Do you hate pumpkin desserts? I do…. never liked them. I hate the smell of pumpkin. I hate cooking with pumpkin…just not a fan! However, my dad loves pumpkin pie. Every Thanksgiving my grandma would make a pumpkin pie and my dad was the only one who ate any of it. So this year for Thanksgiving, I decided that I needed to find some type of dessert that incorporates pumpkins that everyone would like. SCORE!!! I did it!!! I made these Rolo Pumpkin Cheesecake Bites that came out delectable!
Any of you who have read previous recipe posts know that I am not the best cook – if there are too many ingredients or things I have never heard of or too many steps – I am out! I typically have to make about 3-5 cooking support calls to my sister Julie, the real cook in the family (she got all of my grandma’s baking jeans – I got my grandmas fine hair!). My point being – if I can make these ANYONE can!
Rolo Pumpkin Cheesecake Bites
- 1 cup graham cracker crumbs (I used the already crushed from a can)
- 6 tablespoons butter (melted)
- 1/4 cup powdered sugar
- 1 package of cream cheese (8 oz, softened)
- 1/2 cup brown sugar (packed)
- 1/2 can of canned pumpkin (I used half of a 15 oz. can)
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 24 Rolo's
- Whipped cream
- Sprinkles and caramel drizzle (optional)
Preheat oven to 350 degrees
Grease mini muffin pan with non-stick spray
In a medium size bowl, mix graham cracker crumbs, powdered sugar and butter
Evenly distribute mixture to the 24 mini muffin cups.
Press along the bottom and sides to make a “cup”.
Bake for 5 minutes, then let cool
Beat cream cheese and brown sugar with an electric mixer on medium until it is light and fluffy.
Beat in the pumpkin and salt.
Add in the egg, vanilla, cinnamon and nutmeg - blend well
Scoop into the graham cracker cups (I did have some mixture left over)
Bake for 20 minutes, pull out of oven and press the Rolo into the center of each cup. Bake an additional 5 minutes
Let cool in pan for about 30 - 45 minutes
Refrigerate in pan at least 12 hours
Use a knife to loosen the edges and carefully "pop" out
Top with whipped cream (sprinkles and caramel sauce drizzle optional)
Store in the refrigerator
Looking for some other delicious bite sized desserts?
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