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3-Layer Caramel Pecan Pumpkin Cheesecake Bites

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Sweet ReciPEAs
Updated Dec 6, 2019
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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 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.

3-Layer Caramel Pecan Pumpkin Cheesecake Bites

  • Prep Time 30 min
  • Total 5 hr 0 min
  • Servings 24
  • Ingredients 9
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Ingredients

  • 1/3 cup canned pumpkin (not pumpkin pie mix)
  • 1 large egg
  • 1 1/3 cup cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup caramel sauce
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup chopped pecans
  • 1 cup Cinnamon Toast Crunch™ cereal, crumbled
  • 2 tablespoon unsalted butter

Instructions

  • Step 
    1
    Heat oven to 300°F. Line a mini muffin pan with liners.
  • Step 
    2
    In small bowl, mix cereal crumbs and butter. Divide evenly among liners and press crumb mixture in bottom.
  • Step 
    3
    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.
  • Step 
    4
    Spoon 1 1/2 cups of the cream cheese mixture evenly in the liners, reserving the remaining mixture.
  • Step 
    5
    Stir pumpkin and spice into the reserved cream cheese mixture. Mix with a wire whisk until smooth. Spoon evenly over the cheesecake layer.
  • Step 
    6
    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.

Nutrition

No nutrition information available for this recipe

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