Grandbaby Cakes blogger shares Mini Pumpkin Cheesecake Bites - FOX 10 News |

Grandbaby Cakes blogger shares Mini Pumpkin Cheesecake Bites: Recipe

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CHICAGO (FOX 32 News) -

Dessert enthusiast and Grandbaby Cakes blogger Jocelyn Delk Adams shared her Mini Pumpkin Cheesecake Cookie Bites with Good Day Chicago, days before covering the Pillsbury Bakeoff!

Mini Pumpkin Cheesecake Cookie Bites

(makes 24 cookie bites)


  • 1 package Pillsbury® Ready to Bake!™ sugar cookies
  • 1 package (8 oz) cream cheese, softened
  • 1 cup canned pumpkin
  • 2/3 cup sugar
  • ½ teaspoon ground cinnamon
  • 1 tub whipped cream topping


  1. Heat oven to 350°F. Remove 12 dough rounds from cookie dough package; save remaining dough for a later use. Place 1 dough round in each of 12 mini cheesecake cups with removable bottoms.
  2. Bake 14-16 minutes. Cool completely, about 15 minutes.
  3. Meanwhile, in medium bowl, beat cream cheese, pumpkin, sugar and ground cinnamon with electric mixer on medium to high speed 3 to 4 minutes until smooth. Using rubbeR spatula, gently fold in whipped cream topping.
  4. Spoon or pour cream cheese mixture over each cooled cookie until cup is full; smooth top until flat. Freeze at least 3 hours to set.
  5. Once cheesecakes are firm, remove pan from freezer. Gently release cheesecakes from cups. Remove cup bottoms from cheesecakes; place on cooling rack. Decorate with whipped cream and drizzle caramel sauce over tops of cheesecakes and serve.
  6. Repeat the process for final 12 mini bites.

Baking fans! Follow Jocelyn on Twitter for live updates on her handle @grandbabycake or check out her Grandbaby Cakes blog for more!

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