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Pumpkin Turtle Cheesecake Bites are miniature treats combining creamy pumpkin cheesecake with chocolate, caramel and pecans.
Pumpkin Turtle Cheesecake Bites
Not many flavors say fall like the flavor of pumpkin. Combine a rich and creamy pumpkin cheesecake with the popular turtle combination of chocolate, caramel and pecans and you have Pumpkin Turtle Cheesecake Bites.
These miniature cheesecakes scream fall and are perfect for a special family gathering, a nice dinner or just as a treat with coffee or on family movie night. Here’s how to make Pumpkin Turtle Cheesecake Bites.
Prep : 20 minutes
Bake : 30 minutes
This recipe makes 24 cheesecake bites.
- 2x large mixing bowls
- medium mixing bowl
- small mixing bowl
- small pot
- measuring cups
- measuring spoons
- mini muffin pan
- cupcake liners
- 1x 12in disposable piping bag
- cooling rack
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1/4 cup unsalted butter, melted
- 1 1/2 cups pure pumpkin puree
- 3x large eggs
- 1/2 cup light brown sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 3x 8oz cream cheese, softened
- ½ cup sugar
- 1 tsp pure vanilla extract
- 1/4 cup semi sweet chocolate chips
- 1/8 cup heavy whipping cream
- ½ cup salted caramel sauce
- 1 cup chopped pecans
- chocolate ganache
Preheat the oven to 350 degrees.
Line a cupcake pan with white cupcake liners.
Place the graham cracker crumbs, ¼ cup sugar, ¼ cup brown sugar, and the melted butter into a medium mixing bowl and combine.
Using a tablespoon, spoon the graham cracker crust mixture into the cupcake liners.
Use a flat bottomed cup or a measuring cup to lightly press down the crust.
Set the cupcake pan aside.
Place the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger and salt into a large mixing bowl and mix well until thoroughly combined.
Place the cream cheese, sugar, and vanilla extract into a second large bowl and beat together.
Combine the pumpkin mixture into the cream cheese mixture and beat until smooth and combined.
Scoop about 2 ½ tbsp of the cheesecake batter into each of the cupcake liners.
Once all of the liners are filled, place into the oven and bake for 25-30 minutes or until the edges are firm and the middle slightly jiggles.
Remove the pan from the oven and place onto a cooling rack until it has cooled to room temp.
Once cooled, move the pan into the fridge and leave it there overnight.
Follow the instructions for ganache and topping shortly before serving.
Place the heavy whipping cream into a small pot and heat until it starts to simmer.
Pour the mixture over the chocolate chips in a small bowl and allow to sit for 1 minute.
Whisk the mixture until smooth.
Scoop the mixture into the piping bag and set aside.
Drizzle the salted caramel sauce onto the top of the cheesecakes.
Sprinkle the chopped pecans on top.
Drizzle the chocolate ganache.
Serve and enjoy!