Description
These mini pumpkin cheesecake bites are the perfect fall dessert, featuring a creamy pumpkin filling topped with a decadent caramel walnut topping.
Ingredients
Scale
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 2 large eggs
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- For the topping: 1/2 cup caramel sauce
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs and melted butter; press into the bottom of each liner to form crusts.
- In another bowl, beat cream cheese, pumpkin puree, sugar, vanilla, and pumpkin pie spice until smooth; add eggs one at a time and mix well.
- Pour the mixture over the crusts in the muffin tin and bake for 20-25 minutes or until set.
- Allow to cool, then top with caramel sauce and chopped walnuts before serving.
Notes
Store in the refrigerator for up to 3 days; for a nut-free version, substitute walnuts with seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Fat: 9g
- Carbohydrates: 15g
- Protein: 3g