This Dessert is Better Than Pumpkin Pie
This perfect fall dessert boasts a sweet pecan streusel tops a Biscoff cookie crust and a thick layer of pumpkin cheesecake, all drizzled with salted caramel.
Sure, pumpkin pie is a classic, but mini pumpkin cheesecake bites with pecan streusel and caramel? It dissapears faster than regular pumpkin pie every time. It’s a crowd pleaser!
Some elements that make this recipe extra tasty:
- Browned butter
- Biscoff cookie crust
- Pleasant crunch from pecans
- Salted caramel drizzle
BROWNED BUTTER
Browned butter or beurre noisette (pronounced “burr-nwah-zet”) is French for hazelnut butter and enhances both savory and sweet recipes.
Just like toasting nuts or roasting veggies brings out the flavor, browning butter adds a delightful depth to your dishes.
Plus, it’s surprisingly easy to make.
Simply toss 6 Tbsp of unsalted butter into a pan (a light colored bottom makes the color change easier to notice). Then whisk constantly on medium-low heat (bubbling, but not splashing all over the place). Then watch for tiny brown bits of milk solids to appear. It usually takes 3-5 minutes for my stove.
If the bubbling foam is blocking your view, remove from the heat for a moment to check for brown specs. Once they appear, promptly remove from heat and pour into food processor with crust ingredients.
And voilà, that’s all it takes for some beautiful browned butter!
*The only tricky part is not letting the specs burn black, hence the constant whisking. But if you’re watching closely, you’ll notice when the milk solids turn brown. You’ve got this!*
BISCOFF COOKIE CRUST
The Biscoff crust is a delightful twist on the classic graham cracker crust. It just needs a couple honey graham crackers to get the perfect texture, but keep the iconic taste.
I usually pick a sleeve of these yummy little cookies up from the grocery store, but sometimes I see them at Costco in a four-pack. It’s just a bit dangerous to bring that many home….
However, if you happen to be a graham cracker crust fan, then definitely try out the almost equally yummy cinnamon graham cracker version.
Related: Biscoff Cookie Key Lime Pie S’mores
PECANS
I love adding nuts and oats to my streusel for added crunch!
Of course, you can make this nut-free (just add an extra 1/3 cup of oats), but my heart goes out to you if pecans cannot be a part of your life.
SALTED CARAMEL DRIZZLE
Drizzle, drench, same thing, right?
Take your pumpkin cheesecake bites up the final notch with a salted caramel drizzle. And if you’re daring, leave the caramel out next to the cheesecake so guests can decide how much to add for custom sweetness preferences.
It just depends on how much you trust your guests with unattended salted caramel…
Now, I confess I totally recommend Smucker’s salted caramel topping for convenience’s sake. I mean, you just made a homemade cheesecake! But if you happen to whip out your own salted caramel sauce, please let me know so I can stop by for a sample.
These pumpkin cheesecake bites are sure to be a hit at your next fall gathering or Thanksgiving feast.
Side note: an 8×8 pan makes the perfect amount of cheesecake bites (16-25 bites depending on how small you slice). Plus, I’ve found my 8×8 is super handy to have around! But if you’re going to an extra large party you can find a 9×13 version here from the wonderful Chelsea.
HELPFUL EQUIPMENT
This is the pan I have and love. The TrueFit lid is awesome for easy transportation!
We got this for our wedding and I use it all the time!
It helped make the crust and streusel topping in this recipe, but I also whip up foods ranging from toddler spinach muffins to Pinch of Yum’s magic green sauce to slicing cucumbers super thin for Asian cucumber salads. Definitely one of my most used kitchen tools, and this one is only $45 instead of the fancy $300 ones.
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