Looking for an amazing pumpkin dessert recipe? These pumpkin caramel cheesecake bites are so delicious – we love the flavor of pumpkin, it’s one of the best of the fall season!
It’s my civic duty to my taste buds to savor the pumpkin flavors for the rest of the year. Since pumpkins are only around for a couple of months, I am taking full advantage. You should, too.
We had pumpkin pie for Thanksgiving dinner, and we’ll probably also have it for Christmas. I had a few cans of pumpkin puree left and decided i’d try something out with them. I remembered the Oreo Cheesecake Bars recipe and adapted it to make a smaller pumpkin caramel-ish treat. I whipped up some ingredients, made sure to give them a warm, caramelicious center and baked them in a muffin pan. OMG. These pumpkin caramel cheesecake bites – I just may I die with one of these in my mouth.
Pumpkin Caramel Cheesecake Bites
makes 24 “bites”
- 16 graham crackers, crushed
- 1 stick butter, melted
- 1 cup sugar
- 1/2 tsp cinnamon
- 16 oz cream cheese, softened
- 15 oz pumpkin, canned or fresh (I used Libby’s)
- 2 eggs
- 1 tsp caramel per cup (I used Smuckers Caramel Topping)
- Whipped cream (optional)
Let’s get started with these tasty pumpkin caramel cheesecake bites! Preheat the oven to 350 degrees, grease your muffin pan with non-stick spray. Combine the crushed graham crackers and melted butter in a bowl and fill the bottom of each cup, pressing down firmly to compact and flatten. This is your graham cracker crust.
In another bowl, thoroughly combine the sugar, cinnamon, cream cheese, pumpkin, and eggs. Set aside. Put one teaspoon of caramel sauce in the center of each cup, then fill the rest with the pumpkin mixture.
Place these bad boys in the oven for about 30 minutes and wait. Patiently.
Remove from the oven and let them cool. Loosen each one around the edges with a knife and pop them out. Garnish with whipped cream and a little cinnamon, and lastly, enjoy.