Rolo Pumpkin Cheesecake Bites

Author: Jennifer Fishkind
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Ingredients

  • 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)

Instructions

  1. Preheat oven to 350 degrees
  2. Grease mini muffin pan with non-stick spray
  3. In a medium size bowl, mix graham cracker crumbs, powdered sugar and butter
  4. Evenly distribute mixture to the 24 mini muffin cups.
  5. Press along the bottom and sides to make a “cup”.
  6. Bake for 5 minutes, then let cool
  7. Beat cream cheese and brown sugar with an electric mixer on medium until it is light and fluffy.
  8. Beat in the pumpkin and salt.
  9. Add in the egg, vanilla, cinnamon and nutmeg - blend well
  10. Scoop into the graham cracker cups (I did have some mixture left over)
  11. Bake for 20 minutes, pull out of oven and press the Rolo into the center of each cup. Bake an additional 5 minutes
  12. Let cool in pan for about 30 - 45 minutes
  13. Refrigerate in pan at least 12 hours
  14. Use a knife to loosen the edges and carefully "pop" out
  15. Top with whipped cream (sprinkles and caramel sauce drizzle optional)
  16. Store in the refrigerator
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