By
Baker Peabody, Tablespoon
While technically a two-bite dessert, we won’t tell anyone if you find yourself popping these mini cheesecakes back whole. Perfect for fall parties or Thanksgiving gatherings, these 3-layer pumpkin cheesecakes are as classy as they are cute.
- Prep 30 min
- Total 5 hr 0 min
- Servings 24
Ingredients
- 1/3 cup canned pumpkin (not pumpkin pie mix)
- 1 large egg
- 1 1/3 cup cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup caramel sauce
- 1 teaspoon pumpkin pie spice
- 1/4 cup chopped pecans
- 1 cup Cinnamon Toast Crunch™ cereal, crumbled
- 2 tablespoon unsalted butter
Instruction
- Heat oven to 300°F. Line a mini muffin pan with liners.
- In small bowl, mix cereal crumbs and butter. Divide evenly among liners and press crumb mixture in bottom.
- Using a stand mixer, beat cream cheese on medium speed just until smooth and creamy; do not overbeat. Reduce speed to low, and gradually beat in sugar. Beat in the eggs, one at a time, until just blended. Scrape down the sides and bottom of the bowl, then beat for another 30 seconds.
- Spoon 1 1/2 cups of the cream cheese mixture evenly in the liners, reserving the remaining mixture.
- Stir pumpkin and spice into the reserved cream cheese mixture. Mix with a wire whisk until smooth. Spoon evenly over the cheesecake layer.
- Bake for 25-30 minutes. Remove and let come to room temperature. When completely cooled, store in the refrigerator for at least two hours. Before serving, top with caramel sauce and pecans.
Expert Tips
- For a more classic cheesecake taste, swap out the Cinnamon Toast Crunch™ cereal for plain graham crackers.
- Planning ahead? Store plain cheesecake bites in the refrigerator for up to a week, then top with caramel and pecans before serving.
