Caramel Pecan Cheesecake Bites Recipes

CARAMEL PECAN CHEESECAKE

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.

CARAMEL-PECAN CHEESECAKE BITES

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.