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Mini Pumpkin Cheesecake Bites with Caramel Topping


  • Author: Chef Lolytta

Description

Delightful miniature pumpkin cheesecakes topped with a rich caramel drizzle, perfect for a fall dessert.


Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs
  • 4 tablespoons melted butter
  • 8 ounces cream cheese, softened
  • 1/2 cup pumpkin puree
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 egg
  • Caramel sauce for topping

Instructions

1. Prepare the Crust:

  1. Preheat the oven to 350Β°F (175Β°C) and line a muffin tin with paper liners.
  2. Mix graham cracker crumbs with melted butter and press a tablespoon of mixture into each liner.
  3. In a bowl, beat cream cheese with pumpkin puree, sugar, vanilla extract, pumpkin pie spice, and egg until smooth.
  4. Divide the cheesecake mixture evenly among the liners and bake for 20 minutes.
  5. Cool completely, then drizzle with caramel sauce before serving.

Notes

You can customize the seasonings to taste.