CARAMEL PECAN CHEESECAKE BITES
Enjoy these delicious cheesecake bites drizzled with caramel topping that are perfect dessert to serve a group.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 70
Number Of Ingredients 12
Steps:
- Heat oven to 325°. Make Graham Cracker Crust. Line rectangular pan, 15 1/2 x10 1/2 inches, with aluminum foil. Mix all ingredients. Press in bottom of pan, using fork. Bake 8 to 10 minutes; cool.
- Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in granulated sugar and the vanilla until smooth. Beat in whipping cream. Beat in eggs, one at a time. Pour over crust. Stir pecans, butter, brown sugar and caramel topping until mixed; drop evenly over cheesecake.
- Bake 30 to 35 minutes or until set and light golden brown around edges. Let stand 30 minutes to cool. Cover and refrigerate at least 2 hours but no longer than 48 hours. Cut cheesecake with 1 1/4-inch round cookie cutter; place on serving plate. Drizzle with additional caramel topping if desired.
Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bite, Sodium 105 mg
CARAMEL-PECAN CHEESECAKE BITES
Brighten up your next party with our Caramel-Pecan Cheesecake Bites. Perfect for snacking while conversing, Caramel-Pecan Cheesecake Bites are easy to make and delicious. Try your hand at this recipe, and your guests will be sure to take note.
Provided by My Food and Family
Categories Recipes
Time 2h4m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Reserve 24 pecan halves for later use. Finely chop remaining nuts; place in medium bowl. Add graham crumbs, butter and 1 Tbsp. sugar; mix well. Press onto bottoms of 24 paper-lined mini muffin cups, adding about 1/2 Tbsp. crumb mixture to each cup.
- Beat cream cheese and remaining sugar in small bowl with mixer until blended. Add egg; beat just until blended. Spoon over crusts, adding about 1 Tbsp. batter to each cup.
- Bake 12 to 14 min. or until centers of cheesecakes are almost set. Cool completely.
- Refrigerate 1 hour.
- Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Drizzle about 1/2 tsp. caramel sauce over each cheesecake. Top with reserved nuts.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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