Best 5 Caramel Pecan Cheesecake Bites Recipes
Indulge in the symphony of flavors with our delectable Caramel Pecan Cheesecake Bites, a miniature masterpiece that tantalizes your taste buds. These bite-sized treats feature a creamy and velvety cheesecake filling, perfectly balanced with a rich and decadent caramel sauce, all nestled in a crisp pecan crust. Each bite is an explosion of textures and flavors, making them the perfect addition to any dessert table or special occasion.
These Caramel Pecan Cheesecake Bites are not only a delightful indulgence but also incredibly versatile. The recipe includes variations for a gluten-free crust, a sugar-free caramel sauce, and a low-carb option, ensuring that everyone can savor these delectable treats.
For those with dietary restrictions, the gluten-free crust is a fantastic alternative, providing the same delightful crunch without compromising taste. The sugar-free caramel sauce is a guilt-free indulgence, offering the same luscious sweetness without the added sugar. And for those following a low-carb lifestyle, the low-carb option provides a satisfying dessert without sacrificing flavor.
With easy-to-follow instructions and readily available ingredients, these Caramel Pecan Cheesecake Bites are a breeze to make. Whether you're a seasoned baker or just starting, this recipe is designed for success. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create these irresistible treats.
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
SALTED CARAMEL PECAN BITES
Provided by Food Network
Categories dessert
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Bake the pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
- Line a 15-by-10-inch jelly-roll pan or a 9.5-by-13-inch casserole dish with aluminum foil; lightly grease the foil with baking spray. Arrange the graham crackers in a single layer in the prepared pan, slightly overlapping the edges.
- Combine the sugar, butter and cream in a medium-size heavy saucepan; bring to a boil over medium heat and stir in the vanilla and pecans. Pour the butter mixture over the crackers, spreading to coat.
- Bake for 10 to 11 minutes or until lightly browned and bubbly. Immediately sprinkle with the salt, lift the foil from the pan and slide the bark off the foil onto a wire rack. Cool completely, 30 minutes to an hour. Break into bite-size pieces.
MINI CHOCOLATE-PECAN-CARAMEL CHEESECAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h20m
Yield 24 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 350 degrees F. Line a 24-cup muffin tin with cupcake liners.
- Pulse the graham crackers in a food processor until fine crumbs form. Add the butter and sugar, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up.
- For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and 3 tablespoons of the salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly.
- Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours.
- For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly.
- Place about 1 tablespoon ganache on top of each cheesecake. Sprinkle the top with the pecan pieces and mini chocolate chips. Drizzle with the remaining 1/4 cup plus 1 tablespoon caramel and freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months.
- Allow to thaw at room temperature for 30 minutes before serving.
CARAMEL PECAN CHEESECAKE
I created this creamy cheesecake using two of my favorites—caramel and pecans. It is a stunning cake and rivals any I've tasted. -Deidre Sizer, Cedarville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes., For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.
Nutrition Facts : Calories 858 calories, Fat 58g fat (31g saturated fat), Cholesterol 255mg cholesterol, Sodium 510mg sodium, Carbohydrate 72g carbohydrate (37g sugars, Fiber 2g fiber), Protein 14g protein.
CARAMEL PECAN CHEESECAKE
A simple cheesecake with a spiced crust and a caramel pecan topping.
Provided by LADYDELTA
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 4h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9 inch springform pan.
- In a large bowl, Beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling into crust.
- Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
- In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 24.4 g, Cholesterol 72.1 mg, Fat 27.4 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 10 g, Sodium 232 mg, Sugar 14.4 g
Tips:
- Use the highest quality cream cheese and butter for the creamiest and richest cheesecake bites.
- Make sure the cream cheese and butter are at room temperature before beating them together. This will help them blend more smoothly and create a light and fluffy batter.
- Do not overbeat the cream cheese mixture. Overbeating can cause the cheesecake to become dense and crumbly.
- Use light brown sugar for a more complex caramel flavor.
- Toast the pecans in a single layer on a baking sheet at 350 degrees Fahrenheit for 5-7 minutes, or until fragrant and golden brown. This will enhance their flavor and make them more crunchy.
- For a prettier presentation, dip the cheesecake bites in melted caramel sauce before topping them with chopped pecans.
- If you don't have a mini muffin pan, you can use a regular muffin pan and bake the cheesecake bites for 20-25 minutes, or until the centers are set.
Conclusion:
These caramel pecan cheesecake bites are a delicious and easy-to-make treat that are perfect for any occasion. They are creamy, rich, and packed with flavor. The caramel sauce and chopped pecans add a delicious touch of sweetness and crunch. Whether you are serving them at a party or enjoying them as a snack, these cheesecake bites are sure to be a hit!
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