How to Make Caramel Pecan Cheesecake Bites
The holiday season is right around the corner so I couldn’t be more excited to share my delicious caramel pecan cheesecake bites! I love the creamy cheesecake texture and the crunch from the pecans. It seriously screams fall!
I really like making cheesecake bites because it’s easier for my guests to grab one or a few without having to slice a whole cheesecake or needing any utensils. I’m all about convenience and making it easier on myself so I would choose to make and serve cheesecake bites over a whole cheesecake any day! The cheesecake bites are also small enough to serve on cute dessert tower stands.
What are Caramel Pecan Cheesecake Bites?
Caramel pecan cheesecake bites are mini cheesecakes that are topped with mixed caramel and pecans. A cheesecake starts with its traditional graham cracker crust and is filled with a cream cheese mixture. There are so many different variations of this delicious dessert. This one includes chopped pecans in the crust, the cream cheese uses brown sugar instead of granulated sugar and is topped off with luxurious caramel and toasted pecans.
How to make Caramel Pecan Cheesecake Bites
Ingredients
For the crust:
1-1/4 cups of graham cracker crumbs (1 sleeve of graham crackers)
1/4 cup of unsalted butter, melted
¼ cup finely chopped pecans
For the filling:
16 oz of Cream Cheese, softened
1/2 cup of Light Brown Sugar
2 eggs, room temperature
1 tsp of vanilla extract
Pinch of salt
For the topping:
Homemade Caramel or Store Bought Caramel Sauce
1 cup Toasted halved pecans
Directions
1) Preheat your oven to 350 degrees and line a muffin tin with paper liners, set aside.
2) Add graham cracker crumbs into a bowl along with the butter and pecans and mix until the mixture looks like wet sand. Take about a tablespoon of mixture and place it in each cup of the muffin tin and press it down firmly with the back of a spoon or small glass to compact it. Set aside.
3) In a bowl add the cream cheese and sugar and mix until creamy and smooth. Add salt, eggs, vanilla and mix until really smooth.
4) Divide the mixture evenly among the muffin cups, pop it in the oven for about 15 to 18 minutes or until the sides are pretty set, allow to come to room temp then pop in the fridge for at least 5 hours or overnight.
5) Once the cheesecakes have been in the fridge for at least 5 hours remove the cupcake liners from each cheesecake bite.
6) In a bowl, toss your caramel and pecans together. Using a spoon, top each cheesecake with the pecans and caramel. Each cheesecake bite should get about a tablespoon. Enjoy!
*Keep your cheesecakes refrigerated until ready to serve*
# Tips
Always make sure the cream cheese is at room temperature. This is crucial to get a smooth batter and zero lumps in your finished product.
You can use store bought caramel. Don’t worry…I won’t judge you. Short cuts are my fav when I’m short on time or straight out lazy.
Caramel Pecan Cheesecake Bites
Ingredients
For the crust:
- 1-1/4 cups of graham cracker crumbs 1 sleeve of graham crackers
- 1/4 cup of unsalted butter melted
- ¼ cup finely chopped pecans
For the filling:
- 16 oz of Cream Cheese softened
- 1/2 cup of Light Brown Sugar
- 2 eggs room temperature
- 1 tsp of vanilla extract
- Pinch of salt
For the topping:
- Homemade Caramel or Store Bought Caramel Sauce
- 1 cup Toasted halved pecans
Instructions
- Preheat your oven to 350 degrees and line a muffin tin with paper liners, set aside.
- Add graham cracker crumbs into a bowl along with the butter and pecans and mix until the mixture looks like wet sand. Take about a tablespoon of mixture and place it in each cup of the muffin tin and press it down firmly with the back of a spoon or small glass to compact it. Set aside.
- In a bowl add the cream cheese and sugar and mix until creamy and smooth. Add salt, eggs, vanilla and mix until really smooth.
- Divide the mixture evenly among the muffin cups, pop it in the oven for about 15 to 18 minutes or until the sides are pretty set, allow to come to room temp then pop in the fridge for at least 5 hours or overnight.
- Once the cheesecakes have been in the fridge for at least 5 hours remove the cupcake liners from each cheesecake bite.
- In a bowl, toss your caramel and pecans together. Using a spoon, top each cheesecake with the pecans and caramel. Each cheesecake bite should get about a tablespoon. Enjoy!
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