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There’s no better way to be Halloween party-ready than with festive pumpkin cheesecake bites! Mini muffin pans make these treats simple and approachable, beginning with the press-in cream cheese pastry shells and pumpkin cheesecake filling. Once the mini tarts are baked and chilled, they’re topped with salted caramel sauce and pecans for a nice fall bite.

Pumpkin Cheesecake Bites

For twice the charm, serve a mixed platter of cheesecake bites and pecan tassies, sure to be an instant crowd pleaser.

Pumpkin Cheesecake Bites

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Pumpkin Cheesecake Bites

  • Yield: 24 bites

Ingredients

Pastry

  • 3/4 cup unsalted butter, at room temperature
  • 4 ounces reduced-fat cream cheese, softened
  • 3 Tbsp sugar
  • 1/8 tsp salt
  • 1 1/2 cups flour

Filling

  • 3 ounces reduced-fat cream cheese, softened
  • 3 Tbsp plain fat-free Greek yogurt
  • 1/3 cup pure pumpkin
  • 1/3 cup sugar
  • 2 tsp flour
  • 1/4 tsp cinnamon
  • pinch of cloves
  • pinch of nutmeg
  • pinch of ginger
  • 1/8 tsp salt
  • 1 large egg, at room temperature

Topping

  • 6 Tbsp light brown sugar
  • 3 Tbsp unsalted butter, cubed
  • 3 Tbsp heavy cream
  • 1/4 tsp vanilla extract
  • pinch of salt
  • 1/3 cup pecan halves

Instructions

  1. For the pastry, beat butter and cream cheese in a large mixer bowl at medium speed until smooth; add sugar and salt and beat until combined. Reduce speed to low and gradually add flour; beat just until incorporated. Cover and chill in the refrigerator for 30 minutes to 1 hour, until easy to handle.
  2. Preheat oven to 325°F and spray two 12-cup mini muffin pans with nonstick spray. Form one-inch balls of dough and place each ball in a muffin cup; use lightly floured hands to press dough into the bottom and up the sides of each cup. Keep pans chilled while preparing filling.
  3. For the filling, place cream cheese, yogurt, and pumpkin in a food processor; process until combined. Add sugar, flour, spices, salt, and egg; process until smooth. Spoon 1 slightly rounded teaspoon of filling into each cup. Bake for 25 minutes, or until filling is puffed and pastry is golden. Cool in pans on a wire rack for 10 minutes, then carefully remove from pans and place on wire rack to cool completely. Cover and chill for 2 hours in the refrigerator.
  4. For the topping, combine brown sugar, butter, and heavy cream in a heavy saucepan. Bring to a boil over medium heat, stirring constantly until butter has melted completely. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat and stir in vanilla and salt until smooth. Pour sauce into a glass bowl to cool to room temperature. Just before serving, top cheesecake bites with a spoonful of caramel sauce and a pecan half.

Nutrition

  • Calories: 160
  • Carbohydrates: 14

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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16 comments

  1. OMG! LUV these bite-sized pumpkin cheesecakes. Would make for an inviting presentation on a platter during the holidays or entertaining and adore the portion control. Pinning!! 😉

  2. I just made my first dessert combining pumpkin and caramel—such an exquisite pairing! Love these little nibbles—they’d be perfect on a Thanksgiving buffet!

  3. Yum! Such a fabulous idea to make pumpkin cheesecake bites with cream cheese pastry shells, Laura! I’ve made mini tarts with this dough with fillings of pecan pie (Pecan Tassies) and pumpkin pie, but never pumpkin cheesecake. The caramel topping with pecan halves is brilliant! Cannot wait to try these mini tarts. Thanks for sharing!

  4. These are adorable. I know I wouldn’t overeat them because it would take me 20 minutes to eat one. 19 1/2 minutes to coo over the cuteness, 30 seconds (or less) to eat. <3

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