Description
Delicious and impressive, these pumpkin cheesecake bites, nestled in crispy phyllo shells and topped with a sweet maple pecan drizzle, are a delightful dessert and tasty addition to any holiday spread.
Ingredients
- 2 packages (15 count, each) Athens® Phyllo Shells
- 1 package (8 ounce) cream cheese, softened
- 2 tablespoons maple syrup
- 2 tablespoons packed brown sugar
- 1 large egg
- 1 large egg yolk
- 1 cup pumpkin puree
- ½ teaspoon ground cinnamon
For Maple Pecan Topping:
- 3 ½ tablespoons butter
- ½ cup maple syrup
- ½ teaspoon ground cinnamon
- ¼ cup heavy cream
- 1 cup toasted pecans, chopped
Directions
In a large bowl, with an electric mixer, beat cream cheese, maple syrup and brown sugar until blended. Beat in egg, egg yolk, pumpkin puree and cinnamon, scraping down sides until well blended.
Place phyllo shells on a baking sheet. Spoon or pipe filling into each shell.
Bake for 20 minutes, until filling is set. Cool on a rack.
To make the topping, combine butter and maple syrup in a small saucepan. Stir over medium heat for 3 minutes until bubbly. Stir in cinnamon, heavy cream and pecans. Cool to room temperature.
Spoon on Maple Pecan Topping and serve.
