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Little pecan cheesecake bites are creamy, rich, and a total treat, featuring a crunchy pecan caramel crown, tangy cheesecake center, and a buttery graham base. They're a snap to make and perfect for impressing at gatherings or just spoiling yourself.
Mouthwatering Mini Sweets
With every bite, you get that creamy cheesecake, a little crunch from pecans, and the sweet hit from caramel. Crumbled graham crackers make the base, then comes the smooth, tangy filling. Caramel and nuts pile on top for crunch. They’re awesome for sharing or when you want a little something sweet just for you.
Cheesecake Bites Ingredient List
- Pecans: 2 cups, chopped rough for crunch up top.
- Light Brown Sugar: ⅔ cup, gives the caramel topping sweetness.
- Butter: ½ cup, melted for both the crust and pecan layer.
- Sour Cream: ½ cup, makes the cheesecake a little tangy.
- Light Corn Syrup: 1 tablespoon, keeps the caramel nice and smooth.
- Large Eggs: 3, at room temp for a silky filling.
- Salted Butter: ½ cup, melted for the graham base.
- Vanilla Extract: 1 tablespoon, brings out all the flavors.
- Graham Cracker Crumbs: 2 cups, smashed up for the bottom.
- Heavy Cream: ½ cup, makes the caramel super creamy.
- Salt: ¼ teaspoon, balances out the cheesecake's sweetness.
- Granulated Sugar: 1 cup, sweetens the middle layer.
- All-Purpose Flour: 1½ tablespoons, keeps the batter thick.
- Cream Cheese: 2 (8-ounce) packs, soft so it blends easily.
- Light Brown Sugar: ⅓ cup, packs some sweetness into the crust too.
How to Make These
- Assemble Everything
- Grab your ingredients and set your oven to 325°F (163°C). Line cupcake pans with parchment liners.
- Cool Down and Chill
- Once baked, cool the cheesecakes on the counter for half an hour. Move them to the fridge for at least an hour to set up.
- Bake ‘Em
- Spoon the cheesecake mixture into each cup, leaving a bit of space at the top. Set the muffin pans in a tray with water so they bake moist. Bake for 20-25 minutes until they look set.
- Prep the Topping
- Heat butter and brown sugar together in a pot. After a couple minutes, mix in corn syrup and let it bubble a bit more. Take it off the heat, stir in vanilla and cream, then toss in the pecans.
- Get the Crust Ready
- Mix graham cracker crumbs, melted butter, and brown sugar in a bowl. Press a couple spoonfuls into your liners to form the base.
- Put ‘Em Together
- Scoop that gooey pecan caramel over each cooled cheesecake. Let them firm up before you enjoy’em.
- Make the Cheesecake Mix
- Blend softened cream cheese with sugar ‘til it’s smooth. Add salt, flour, vanilla, and sour cream. Crack in eggs one by one, mixing gently so it stays fluffy.
Ways to Serve
Spoon a little extra caramel or a scoop of whipped cream over your cheesecake bites for a fancier treat. You can also throw on some vanilla ice cream if you want to go big.
How to Store & Prep Ahead
Keep these in your fridge, covered, and they'll be good for a week. If you want to freeze, seal ‘em up tight and you’re good for two months. Defrost overnight in the fridge before digging in.
Top Tips to Nail It
Let your cream cheese come to room temp so the filling’s extra smooth. Stick with parchment liners so nothing sticks. Using a water bath keeps things soft and creamy. Make sure to cool before adding caramel so the topping doesn’t slide right off.
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Handy FAQs
Not sure if they're baked enough? They should be set but still jiggle a little in the center. To speed up softening cream cheese, slice it into cubes and let it sit out twenty minutes. These tricks give you perfectly creamy bites every single time.
Common Questions
- → Why use a water bath?
Sitting your cheesecakes in a water bath keeps 'em soft and stops cracks from happening. You can skip it, but it really makes them extra creamy.
- → Can I make these ahead?
For sure! Pop the cheesecakes—minus the topping—into the freezer, then whip up the caramel pecan part just before serving day.
- → Why is my filling lumpy?
You want cream cheese fully at room temp and nicely whipped. If it’s still cold, lumps stick around and don’t mix in.
- → What's the best liner to use?
Grab foil or parchment liners for easy peeling. Skip paper ones—they tend to cling and make a mess.
- → How do I know when they're done?
The middle should look set on the edges but have a tiny wobble in the center. Don’t worry—they set up more while they cool off in the fridge.