Caramel Pecan Cheesecake Bites
These caramel pecan cheesecake bites start with a pecan graham crust then filled with a cream cheese filling then topped with caramel & pecans
Ingredients
For the crust:
- 1-1/4 cups of graham cracker crumbs 1 sleeve of graham crackers
- 1/4 cup of unsalted butter melted
- ΒΌ 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!