Caramel-Pecan-Pumpkin Cheesecake Bites

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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.

Caramel-Pecan Pumpkin Cheesecake Bites
Photo: Blaine Moats
Prep Time:
35 mins
Bake Time:
25 mins
Cool Time:
5 mins
Total Time:
1 hrs 5 mins
Servings:
24
Yield:
24 cheesecake bites

Ingredients

  • 1 cup all-purpose flour

  • 2 tablespoon granulated sugar

  • ¼ cup ground toasted pecans

  • ½ cup butter, cut up

  • 1 egg yolk, lightly beaten

  • ¼ cup butter, softened

  • 1 3 ounce package cream cheese, softened

  • ¼ cup canned pumpkin

  • 2 tablespoon packed brown sugar

  • 1 egg

  • ¼ teaspoon pumpkin pie spice

  • ½ cup caramel-flavored ice cream topping (high quality)

  • ¼ cup chopped toasted pecans

Directions

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

  2. 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.

  3. 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.

  4. 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.

  5. 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 (per serving)

130 Calories
9g Fat
11g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 130
% Daily Value *
Total Fat 9g 12%
Saturated Fat 5g 25%
Cholesterol 35mg 12%
Sodium 90mg 4%
Total Carbohydrate 11g 4%
Total Sugars 7g
Protein 2g
Calcium 10.1mg 1%
Iron 0.4mg 2%
Potassium 38mg 1%
Folate, total 12.1mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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