Pumpkin Cheesecake Cupcakes Topped with Caramel & Pecans

Pumpkin Cheesecake Cupcakes Topped with Caramel & Pecans
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    12
    servings

Ingredients

  • 1 (17 3/4 oz.) LIBBY’S® Pumpkin Cheesecake Kit
  • 4 tablespoons butter
  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 3 tablespoons caramel ice cream topping
  • 3 tablespoons chopped pecans

Instructions

PREHEAT oven to 350° F. Paper-line 12 standard muffin cups.

MELT butter in small microwave-safe bowl. Mix in Crust Mix until well blended. Lightly press 1 tablespoon of crust mixture onto bottom of each cup.

BEAT cream cheese and Filling Mix in large mixer bowl on Medium speed for 4 minutes until light and fluffy. Stir in LIBBY’S® 100% Pure Pumpkin*. Spoon 2 heaping tablespoons of filling over each crust. Smooth top with back of spoon if necessary.

BAKE for 21 to 22 minutes or until centers are set. Cool for 1 hour on wire rack. Cover; refrigerate for at least 2 hours before serving.

TO SERVE, remove paper liners from cheesecakes. Drizzle each with caramel topping and a sprinkling of nuts.

*The 8-oz. can of LIBBY’S® 100% Pure Pumpkin included in this kit contains 1 cup of pumpkin.

TIP:
• 1 package (8 oz.) 1/3 less fat cream cheese (Neufchâtel) can be substituted for the cream cheese.
• Cheesecakes can be refrigerated up to 3 days.

Nutritional Information

% Daily Value *

  • Total Fat 13g 20%
  • Saturated Fat 7g 35%
  • Cholesterol 45mg 15%
  • Sodium 160mg 7%
  • Carbohydrates 26g 9%
  • Dietary Fiber 1g 4%
  • Vitamin A 50%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 2%
  • Sugars 20g
  • Protein 3g

* Percentage Daily Values are based on a 2000 calorie diet.