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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Grease twenty-four 1 3/4-inch muffin cups; set aside.
Stir together flour, granulated sugar and ground pecans in a medium bowl. Using a pastry blender, cut in the 1/2 cup butter until pieces are pea size. Stir in egg yolk until combined. Shape dough into 24 balls. Press each ball evenly into the bottoms and up the sides of the prepared muffin cups. Bake for 10 minutes.
Meanwhile, for filling, beat the 1/4 cup butter, cream cheese, pumpkin and brown sugar in a medium mixing bowl with an electric mixer on medium speed until light and fluffy. Beat in egg and pumpkin pie spice until combined, scraping sides of bowl occasionally.
Spoon filling evenly into the partially-baked crusts. Bake about 15 minutes more or until filling is set. Cool in pan on a wire rack for 5 minutes. Run a thin knife or thin metal spatula around the edge of each cheesecake bite. Carefully transfer to a wire rack and let cool. Cover and chill before serving.
Just before serving, stir together the caramel topping and chopped pecans in a small bowl. Spoon 1 teaspoon mixture onto each cheesecake bite.