Photography by Carson Downing for Sweet July Magazine, Holiday 2020 Issue

Caramel and Pecan Cheesecake Bites

By Sweet July

These mini desserts are the perfect dinner party treat.

Serves: 12 people

Time: 3 hours 15 minutes

There's something about an individual dessert that makes it feel just a little more special.

This festive dessert is a delicious combination of sweet, creamy and crunchy. And one of the best parts of these cheesecake bites is that everyone gets their own miniature treat—or a few. We love the combination of caramel and pecan but you can easily adapt the recipe to make it appropriate for any season by adding sliced fruit or berries, or a flavored whipped cream.

Ingredients

1 lb cream cheese, softened
1/2 cup packed light brown sugar, plus 1 tablespoon
1 tsp vanilla bean paste or vanilla extract
2 large eggs, lightly beaten
3/4 cup graham cracker crumbs
2 tbsp unsalted butter, melted
1/4 cup bottled caramel sauce (such as Ghirardelli)
1/4 cup cup chopped toasted pecans

Instructions

step 1

Preheat oven to 350°. Line a 12-cup muffin pan with paper baking cups. In a large bowl, with an electric mixer, beat cream cheese and ½ cup brown sugar on medium until smooth, about 2 minutes. Reduce speed to low, then beat in vanilla bean paste and eggs until just combined, about 30 seconds.

step 2

Stir together graham cracker crumbs, butter and remaining 1 tablespoon brown sugar in a medium bowl until combined. Spoon about 1 tablespoon of cracker crumb mixture into each baking cup, and press on the bottom in an even layer. Spoon cream cheese mixture into baking cups, filling each three-quarters full.

step 3

Bake until cheesecake filling is set, about 15 minutes. Let cheesecake bites cool in pan for 45 minutes; top evenly with caramel sauce and chopped pecans. Refrigerate until well chilled, about 2 hours. Refrigerate in an airtight container for up to 3 days.