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Caramel pumpkin cheesecake bites recipe

Pumpkin caramel cheesecake bites recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Servings 24 cheesecake bites

Equipment

  • 24-ct. muffin tin

Ingredients
  

  • 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 pumpkin puree)
  • 2 eggs
  • 1 tsp caramel per cup I used Smuckers Caramel Topping
  • Whipped cream optional

Instructions
 

  • Pre-heat oven to 350 degrees and grease your muffin pan with non-stick spray.
  • In a medium mixing bowl, combine the crushed graham crackers and melted butter. Spoon mixture evenly to fill the bottom of each muffin tin cup, pressing down firmly.
  • In a large mixing bowl, 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.
  • Bake for about 30 minutes. Remove from the oven and let them cool slightly. Use a butter knife to loosen each one around the edges and pop them out of each cup.
  • Garnish each cheesecake bite with whipped cream and dust with cinnamon.