1c all-purpose flour
¼ c cup ground toasted pecans
2 Tbsp. granulated sugar
½ c butter
1 egg yolk, lightly beaten
1 (3oz) package cream cheese, softened
1/4 c canned pumpkin
2 Tbsp. packed brown sugar
1 egg
1/8 c whipping cream
½ tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground ginger
½ c caramel flavor ice cream topping
¼ c chopped toasted pecans


Preheat oven to 350 degrees. Lightly grease twenty-four 1 ¾ -inch muffin cups; set aside. In a medium bowl stir together flour, ground pecans, and sugar. Using a pastry blender, cut in the ½ cup butter until pieces are pea-size, Stir in egg yolk until combined. Divide pastry into 24 portions; shape into balls. Press balls onto the bottoms and up the sides of the prepared muffin cups. Bake for 10 minutes. Meanwhile, for filling, in a medium mixing bowl of an electric mixer with a paddle attachment, beat cream cheese, pumpkin, and brown sugar on medium speed until light and fluffy. Beat in egg, whipping cream and spices until combined, scraping sides of bowl occasionally.

Spoon the filling into the partially baked pastry shells. Bake about 15-20 minutes or until filling is set. Cool in muffin cups on a wire rack for 5 minutes. Remove cheesecake bites from muffin cups. Cool completely on wire rack. Cover and chill for at least 2 hours or until completely chilled. Before serving, in a small bowl stir together caramel topping and chopped pecans. Spoon 1 teaspoon for the caramel-pecan mixture onto each cheesecake bite. Enjoy!
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