Celebrate the best cozy flavors of fall in these Caramel-Pecan-Pumpkin Cheesecake Bites. Think of this like a mini pumpkin pie cheesecake recipe topped with sweet caramel and salty toasted pecans.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Grease twenty-four 1 3/4-inch muffin cups; set aside.

Instructions Checklist
  • In a medium bowl stir together flour, granulated sugar, and the ground pecans. Using a pastry blender cut in the 1/2 cup butter until pieces are pea size. Stir in the egg yolk until combined. Shape dough into 24 balls. Press each ball evenly into the bottoms and up the sides of the prepared muffin cups. Bake for 10 minutes.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Meanwhile, for filling, in a medium mixing bowl beat the 1/4 cup butter, the cream cheese, pumpkin, and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in egg and pumpkin pie spice until combined, scraping sides of bowl occasionally.

Instructions Checklist
  • Spoon filling evenly into the partially-baked crusts. Bake about 15 minutes more or until filling is set. Cool in pan on a wire rack for 5 minutes. Run a thin knife or thin metal spatula around the edge of each cheesecake bite. Carefully transfer to a wire rack and let cool. Cover and chill before serving.

Instructions Checklist
Instructions Checklist
  • Just before serving, in a small bowl stir together the caramel topping and 1/4 cup pecans. Spoon 1 teaspoon mixture onto each cheesecake bite.

To Store:

Place plain cheesecake bites in a single layer in an airtight container; cover. Refrigerate for up to 2 days or freeze for up to 1 month. Thaw, if frozen. Top with caramel-pecan mixture just before serving.

Nutrition Facts

130 calories; 9 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 35 mg cholesterol; 90 mg sodium. 38 mg potassium; 11 g carbohydrates; 0 g fiber; 7 g sugar; 2 g protein; 0 g trans fatty acid; 632 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews (1)

15 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 3 stars
not sure what I did incorrectly, but they came out dry. disappointed in this recipe