Pumpkin Pie Dessert Hummus Cheesecake Bites

Instructions

1. 01Preheat your oven to 350°F. Lightly grease a 9-inch springform pan.
2. 02In a food processor or mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Pulse or stir until the crumbs are evenly moistened and resemble wet sand. Press this mixture firmly and evenly into the bottom and slightly up the sides of the prepared pan, creating a sturdy foundation.
3. 03Bake for 10 minutes until the crust is set and fragrant. Remove from the oven and allow to cool completely while you prepare the filling.
4. 04In an electric mixer, combine the cream cheese, brown sugar, and 8 oz of Boar's Head_® Pumpkin Pie Dessert Hummus. Beat on medium speed until the mixture is fully blended and completely smooth, about 2 minutes. Scrape down the sides of the bowl.
5. 05On low speed, add the eggs one at a time, mixing just until incorporated after each addition. Scrape down the sides of the bowl between each egg. Avoid overmixing, which can introduce excess air.
6. 06Pour the cream cheese batter over the cooled crust. Bake at 350°F for approximately 35 minutes, until the center is just set and the edges are slightly puffed. The cheesecake should jiggle ever so slightly when gently shaken.
7. 07Remove from the oven and allow the cheesecake to cool to room temperature, then transfer to the refrigerator and chill until fully firm, at least 2–4 hours or overnight.
8. 08Once chilled and set, carefully release the springform pan. Spread the remaining 8 oz of Boar's Head_® Pumpkin Pie Dessert Hummus evenly over the top.
9. 09Drizzle caramel sauce across the top in a graceful pattern and dust lightly with powdered sugar for a refined presentation.
10. 10Using a sharp, warm knife (wipe between cuts), slice the cheesecake into bars or individual bites. Serve chilled or at room temperature.

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