Caramel Pecan Cheesecake Bites

Enjoy these delicious cheesecake bites drizzled with caramel topping that are perfect dessert to serve a group. MORE+ LESS-

By Betty Crocker Kitchens

August 17, 2010

Graham Cracker Crust

1 1/2

cups graham cracker crumbs

1/4

cup sugar

1/4

cup butter or margarine, melted

packages (8 oz each) cream cheese, softened

2/3

cup granulated sugar

teaspoon vanilla

1/4

cup whipping (heavy) cream

eggs

1/2

cup pecan halves, coarsely chopped

tablespoon butter or margarine, softened

tablespoon packed brown sugar

1/3

cup caramel topping

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1

Heat oven to 325º. Make Graham Cracker Crust. Line rectangular pan, 15 1/2 x10 1/2 inches, with aluminum foil. Mix all ingredients. Press in bottom of pan, using fork. Bake 8 to 10 minutes; cool.
2

Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in granulated sugar and the vanilla until smooth. Beat in whipping cream. Beat in eggs, one at a time. Pour over crust. Stir pecans, butter, brown sugar and caramel topping until mixed; drop evenly over cheesecake.
3

Bake 30 to 35 minutes or until set and light golden brown around edges. Let stand 30 minutes to cool. Cover and refrigerate at least 2 hours but no longer than 48 hours. Cut cheesecake with 1 1/4-inch round cookie cutter; place on serving plate. Drizzle with additional caramel topping if desired.

After cutting a few of the cheesecake rounds, wipe off the cookie cutter with a paper towel.
You can also cut the cheesecake into squares instead of rounds.