Bacon Cheesecake Bites

Ingredients

• 0.3 cup pumpkin canned
• 8 ounce cream cheese at room temperature
• 1 large eggs at room temperature
• 20  gingersnap cookies crushed finely
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground ginger 
• 0.3 teaspoon ground nutmeg 
• 0.3 cup maple syrup 
• 0.1 teaspoon salt fine
• 2 strips bacon thick-cut chopped
• 0.5 stick butter unsalted
• 1 teaspoon vanilla extract pure

Equipment

• frying pan
• paper towels
• sauce pan
• oven
• whisk
• stand mixer
• slotted spoon
• muffin tray

Directions

1. Watch how to make this recipe.
2. Special equipment: 24-count mini-muffin pan, small ice-cream scoop
3. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with paper liners.
4. For the crust: In a small saucepan, melt the butter over low heat.
5. Heat a medium nonstick skillet over medium-high heat.
6. Add the bacon and cook until crispy, about 8 minutes. Using a slotted spoon, remove the bacon and drain on paper towels. In a stand mixer fitted with a whisk attachment, beat the cream cheese, pumpkin, maple syrup, egg, vanilla, cinnamon, ginger, nutmeg and salt together until smooth.
7. Mix in the cooked bacon.
8. Using the bottom of a shot glass or a small glass bottle, press 1 teaspoon of crust mixture into the bottom of each muffin cup. Using a small ice-cream scoop, scoop 2 tablespoons of filling batter on top of each crust and bake for 10 to 12 minutes. Cool for 20 minutes and refrigerate for at least 1 hour before serving.