3-Layer Caramel Pecan Pumpkin Cheesecake Bites
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While technically a two-bite dessert, we won’t tell anyone if you find yourself popping these mini cheesecakes back whole. Perfect for fall parties or Thanksgiving gatherings, these 3-layer pumpkin cheesecakes are as classy as they are cute.MORE+LESS-
cup canned pumpkin (not pumpkin pie mix)
cup cream cheese, at room temperature
teaspoon pumpkin pie spice
cup Cinnamon Toast Crunch™ cereal, crumbled
tablespoon unsalted butter
Heat oven to 300°F. Line a mini muffin pan with liners.
In small bowl, mix cereal crumbs and butter. Divide evenly among liners and press crumb mixture in bottom.
Using a stand mixer, beat cream cheese on medium speed just until smooth and creamy; do not overbeat. Reduce speed to low, and gradually beat in sugar. Beat in the eggs, one at a time, until just blended. Scrape down the sides and bottom of the bowl, then beat for another 30 seconds.
Spoon 1 1/2 cups of the cream cheese mixture evenly in the liners, reserving the remaining mixture.
Stir pumpkin and spice into the reserved cream cheese mixture. Mix with a wire whisk until smooth. Spoon evenly over the cheesecake layer.
Bake for 25-30 minutes. Remove and let come to room temperature. When completely cooled, store in the refrigerator for at least two hours. Before serving, top with caramel sauce and pecans.
- For a more classic cheesecake taste, swap out the Cinnamon Toast Crunch™ cereal for plain graham crackers.
- Planning ahead? Store plain cheesecake bites in the refrigerator for up to a week, then top with caramel and pecans before serving.
More About This Recipe
- Fall is in full swing and holiday baking is here! Make any fall get-together easy this year by adding these adorable 3-layer cheesecake bites to your dessert buffet. Treat your guests to a two-bite flavor explosion, and with the addition of caramel and pecans, these mini cakes go cute to classy. These bites are made extra fun with their Cinnamon Toast Crunch™ cereal crust for a delicious change of pace.