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3-Layer Caramel Pecan Pumpkin Cheesecake Bites

Fall is in full swing and holiday baking is here! Make Thanksgiving (or any fall party) easy this year by adding these adorable and tasty 3-Layer Caramel Pecan Pumpkin Cheesecake Bites to your dessert buffet.

With the addition of caramel and pecans, you can easily take these cheesecakes up a notch. Make it extra special by making the crust with Cinnamon Toast Crunch Cereal for a delicious change of pace. You can use plain graham cracker crumbs instead (same ratio of 1 cup) but I really think you should give the cereal a try!

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To make the cheesecake bites:

  • Heat oven to 300° F.
  • Line a mini muffin pan with liners. Crush cereal with a rolling pin in a plastic bag.
  • In a 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; don’t over-beat!
  • On low speed, gradually beat in sugar.
  • Still on low speed, beat in eggs one at a time just until blended.
  • Scrape down the sides and beat again for another 30 seconds.
  • Spoon 1 1/2 cups of the cream cheese mixture evenly on top of the cereal crust.
  • Stir pumpkin and spice into remaining cream cheese mixture.
  • Mix with wire whisk until smooth.
  • Spoon over the plain cheesecake layer.
  • Bake for 25-30 minutes. Remove and let it cool to room temperature.
  • Place in refrigerator for at least 2 hours.
  • Top with caramel sauce and pecans.
  • Then enjoy!

 

3-Layer Caramel Pecan Pumpkin Cheesecake Bites

 

Prep Time 30 min
Total Time 5 hr 0 min
Servings 24

INGREDIENTS

  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 2 large eggs
  • 16 ounces cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup caramel sauce
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup chopped pecans
  • 1 cup Cinnamon Toast Crunch Cereal crumbs
  • 2 tablespoon unsalted butter

DIRECTIONS

  1. Heat oven to 300°F. Line a mini muffin pan with liners.
  2. In small bowl, mix cereal crumbs and butter. Divide evenly among liners and press crumb mixture in bottom.
  3. Using a stand mixer beat cream cheese on medium speed just until smooth and creamy; do not overbeat.
  4. On low speed, gradually beat in sugar.
  5. On low speed, beat in eggs, one at a time, just until blended.
  6. Scrape down the sides and bottom of the bowl. Then beat again for another 30 seconds.
  7. Spoon 1 1/2 cups of the cream cheese mixture evenly on top of the cereal crust.
  8. Stir pumpkin and spice into remaining cream cheese mixture.
  9. Mix with wire whisk until smooth. Spoon over the plain cheesecake layer.
  10. Bake for 25-30 minutes.
  11. Remove and let come to room temperature.
  12. Place in refrigerator for at least 2 hours.
  13. Top with caramel sauce and pecans.

Recipe and Photo credit:tablespoon / CC BY-NC-ND

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Written by Allfoodrecipes

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