Irresistible Pumpkin Pecan Mini Cheesecakes Recipe for Fall

Fall’s golden embrace arrives with these decadent pumpkin pecan mini cheesecakes that blend creamy richness with nutty crunch.

Each delicate bite carries the warmth of seasonal spices and a luxurious cream cheese base.

Pecans add a delightful texture that complements the smooth pumpkin filling perfectly.

The individual mini cheesecakes make for an elegant dessert that impresses without overwhelming.

Silky, spiced, and beautifully balanced, these treats capture autumn’s most beloved flavors.

You’ll love how simple yet sophisticated these mini desserts are to prepare.

Prepare to tantalize your taste buds with this irresistible seasonal sensation.

Pumpkin Pecan Mini Cheesecakes Autumn’s Sweet Bite

• Craft Mini Delights: These bite-sized cheesecakes offer perfect portion control with individual servings that are irresistibly cute and easy to share.
• Create Festive Flavor Combinations: Blend classic autumn spices like cinnamon, ginger, and nutmeg with rich pumpkin and caramel pecan topping for a deliciously complex taste experience.
• Master Make-Ahead Magic: Prepare these mini cheesecakes in advance and store in the refrigerator, making them ideal for stress-free entertaining and meal planning.
• Elevate Dessert Elegance: Impress guests with a sophisticated dessert that looks professionally crafted but can be easily made at home with simple ingredients and straightforward techniques.

Ingredients List For Pumpkin Pecan Cheesecakes

• Ginger Snap Crumbs: A sweet and spicy base that provides a delightful crunch for the mini cheesecakes.
• Sugar: Adds sweetness to the crust and helps bind the ingredients together.
• Melted Butter: Creates a rich, cohesive texture that holds the crust firmly in place.

• Cream Cheese: The primary component that gives the cheesecake its creamy and tangy flavor.
• Sugar: Provides sweetness and helps balance the tanginess of the cream cheese.
• Cinnamon, Pumpkin Pie Spice, Ginger, Nutmeg: A blend of warm spices that enhance the autumn-inspired flavor profile.
• Eggs: Act as a binding agent and contribute to the smooth, custard-like texture.
• Pumpkin Puree: Adds a rich, seasonal pumpkin flavor and creates a beautiful orange color.
• Yogurt, Heavy Cream, Vanilla: Contribute to the smooth, creamy consistency and add depth of flavor.

• Pecans: Provide a nutty crunch and complement the pumpkin flavor.
• Butter, Brown Sugar, Heavy Cream, Corn Syrup, Vanilla, Salt: Create a rich, velvety caramel sauce.
• Cornstarch: Helps thicken the caramel sauce.
• TruWhip or Whipped Cream: Adds a light, airy topping to complete the dessert.
• Cinnamon: A final sprinkle for extra warmth and visual appeal.

How To Make Mini Pumpkin Cheesecakes

Step 1: Warm Up the Oven

Crank the oven to 300F and grab a standard 12-cup muffin tin.

Slip in some foil cupcake liners to create the perfect mini cheesecake homes.

Step 2: Create the Crunchy Base

Grab a medium bowl and mix ginger snap crumbs with sugar.

Pour in melted butter and blend until the mixture looks like damp beach sand.

Spread this delicious base evenly across the 12 muffin cups, pressing down firmly to create a solid foundation.

Tuck a piece of parchment paper over the crust and slide into the refrigerator while you prep the filling.

Step 3: Whip Up the Creamy Filling

Pull out a large mixing bowl and your trusty mixer.

Combine cream cheese, sugar, cinnamon, pumpkin pie spice, ginger, and nutmeg.

Beat these ingredients on medium-high speed for 3-4 minutes until they transform into a silky smooth mixture.

Step 4: Introduce Eggs and Pumpkin

Drop in the eggs one by one, mixing on low speed to keep things gentle.

Pour in the pumpkin puree and beat on medium-high, making sure to scrape down the bowl’s sides to catch every delicious bit.

Step 5: Blend in the Final Touches

• Yogurt
• Heavy cream
• Vanilla

Add this creamy mixture to the cheesecake base and beat until everything is perfectly combined.

Be careful not to overmix – we want smooth, not tough!

Step 6: Bake to Perfection

Pull out the chilled crusts and fill each cup to the brim with the cheesecake batter.

Slide into the oven and bake for 20-23 minutes.

You’re looking for a slight jiggle in the center.

Once done, let them cool completely at room temperature.

Step 7: Chill Out

Cover the cooled cheesecakes with plastic wrap and refrigerate for 4-6 hours or overnight.

Patience is key to achieving that perfect set.

Step 8: Toast the Nutty Goodness

In a medium saucepan, toast pecans over medium heat.

Keep them moving to prevent burning – about 2-3 minutes should do the trick.

Step 9: Craft the Caramel Magic

Melt butter into the toasted pecans.

• Brown sugar
• Heavy cream

Stir until combined.

Splash in corn syrup, vanilla, and salt.

Mix thoroughly and reduce heat to low, stirring consistently.

Step 10: Thicken the Sauce

Mix cornstarch with room temperature water until smooth.

Pour this into the simmering caramel and pecans.

Cook for 2-3 minutes, stirring constantly until the sauce reaches the perfect thickness.

Transfer to a heat-safe bowl to cool.

Step 11: Free the Cheesecakes

Use a sharp offset spatula to gently lift the cheesecakes from the tin.

A little twist and upward push will help release them perfectly.

Step 12: Dress to Impress

Top each mini cheesecake with the cooled caramel pecan mixture.

Add a fluffy dollop of TruWhip or whipped cream.

Sprinkle a touch of cinnamon for that final flourish.

Mini Cheesecake Tips For Creamy Results

• Bake cheesecakes in a water bath or lower oven temperature to reduce surface cracks and maintain smooth texture.
• Ensure cream cheese and eggs are at room temperature for smoother, lump-free batter that blends perfectly.
• Use a flat-bottomed glass or measuring cup to firmly compact gingersnap crust for even, stable base.
• Stir caramel constantly and watch heat carefully to prevent burning or separating during preparation.
• Add whipped cream just before serving to maintain freshness and prevent soggy topping.

Try New Styles For Pumpkin Cheesecakes

• Gluten-Free Option: Replace ginger snap crumbs with gluten-free graham cracker crumbs or almond flour for a celiac-friendly version.
• Nut-Free Adaptation: Swap pecans with sunflower seeds or pumpkin seeds in the caramel sauce for those with nut allergies.
• Vegan Transformation: Use coconut cream cheese, aquafaba eggs, and dairy-free whipped topping to create a plant-based alternative.
• Low-Carb Modification: Substitute sugar with erythritol or stevia, and use an almond flour base instead of traditional cookie crumbs for a keto-friendly treat.

Serve Mini Cheesecakes For Cozy Gatherings

• Autumn Dessert Feast: Pair these mini cheesecakes with warm apple cider for a cozy seasonal experience that enhances the pumpkin and pecan flavors.
• Elegant Entertaining Platter: Create a beautiful dessert display by arranging mini cheesecakes on a rustic wooden board, garnished with extra toasted pecans and a light cinnamon dusting.
• Brunch Companion Delight: Serve these mini treats alongside a rich coffee or espresso, allowing the caramel and spice notes to complement your morning beverage perfectly.
• Gifting Gourmet Option: Package individual cheesecakes in clear gift boxes with a ribbon, making them a stunning homemade present for friends and family during holiday gatherings.

Mini Pumpkin Cheesecakes Save For Later

• Store mini cheesecakes in an airtight container in the refrigerator to maintain their creamy texture and prevent spoilage.
• Wrap individual cheesecakes tightly in plastic wrap and place in a freezer-safe container. They'll stay delicious for up to 2 months when properly sealed.
• Place a paper towel inside the storage container to absorb excess moisture and keep the cheesecakes fresh and prevent sogginess.
• Remove frozen cheesecakes from the freezer and let them thaw slowly in the refrigerator for 4-6 hours before serving to preserve their delicate texture.

FAQs

• Why use ginger snap crumbs for the crust?

Ginger snap crumbs add a warm, spicy flavor that complements the pumpkin and creates a more interesting base than traditional graham cracker crusts. The crumbs also provide a nice crunch and depth to the overall dessert.

• Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes are perfect for preparing in advance. You can make them up to 2 days before serving and keep them refrigerated. The flavors actually improve as they sit, making them ideal for preparing ahead of a gathering.

• How do I prevent my cheesecakes from cracking?

To prevent cracking, avoid overmixing the batter, bake at a lower temperature (300F), and don’t overbake. The centers should still be slightly jiggly when you remove them from the oven.

Pumpkin Pecan Mini Cheesecakes Recipe

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4.6 from 36 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Creamy pumpkin pecan mini cheesecakes blend autumn’s warmest flavors into perfect bite-sized delights. Rich cream cheese and smooth pumpkin create an irresistible dessert that brings seasonal comfort to your table.

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Ingredients

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Main Ingredients:

• 14 ounces (397 grams) cream cheese, room temperature
• 3/4 cup (180 grams) pumpkin puree
• 2 large eggs, room temperature
• 1 cup (200 grams) granulated sugar

Crust Ingredients:

• 3/4 cup ginger snap cookie crumbs
• 3 tablespoons (45 grams) unsalted butter, melted
• 1 tablespoon (12 grams) granulated sugar

Spices and Additional Ingredients:

• 1/4 cup (60 grams) whole fat vanilla yogurt
• 1 tablespoon (15 milliliters) heavy whipping cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon pumpkin pie spice
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg

Caramel Pecan Topping:

• 1 1/3 cups (170 grams) pecan halves
• 6 tablespoons (85 grams) unsalted butter
• 1/2 cup (100 grams) light brown sugar, packed
• 1/2 cup (120 milliliters) heavy whipping cream
• 1 tablespoon (15 milliliters) corn syrup
• 1/2 teaspoon vanilla extract
• Pinch of kosher salt
• 1 tablespoon (15 milliliters) room temperature water
• 1 1/2 teaspoons cornstarch

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Instructions

1. Preheat the oven to 300°F and prepare a 12-cup muffin tin with foil cupcake liners.
2. Create the crust by mixing ginger snap crumbs, sugar, and melted butter until it resembles wet sand. Distribute evenly among muffin cups, pressing firmly to form a compact base. Refrigerate while preparing the filling.
3. In a mixing bowl, combine cream cheese, sugar, and warm spices (cinnamon, pumpkin pie spice, ginger, nutmeg). Beat on medium-high speed for 3-4 minutes until smooth and creamy.
4. Incorporate eggs individually, mixing on low speed until just blended. Add pumpkin puree and beat on medium-high speed, scraping bowl sides as needed.
5. Blend yogurt, heavy cream, and vanilla in a separate bowl. Fold into cream cheese mixture, beating until fully incorporated without overmixing.
6. Fill each muffin cup to the top with cheesecake batter. Bake for 20-23 minutes until centers are slightly wobbly.
7. Allow cheesecakes to cool completely at room temperature, then refrigerate for 4-6 hours or overnight.
8. Toast pecans in a saucepan over medium heat for 2-3 minutes, stirring frequently to prevent burning.
9. Create caramel sauce by melting butter with toasted pecans, then adding brown sugar, heavy cream, corn syrup, vanilla, and salt.
10. Dissolve cornstarch in water and add to the simmering caramel mixture. Cook for 2-3 minutes until thickened, then transfer to a heat-safe bowl to cool.
11. Carefully remove cheesecakes using an offset spatula, gently lifting from the corners of the foil liners.
12. Generously top each mini cheesecake with cooled caramel pecan sauce. Garnish with a dollop of whipped cream and a light dusting of cinnamon.
13. Serve chilled and store covered in the refrigerator for up to 5 days.

Notes

• Enhance crust texture by using a flat-bottomed glass to firmly press ginger snap crumbs, creating a compact and even base for your mini cheesecakes.
• Prevent cheesecake cracking by avoiding overmixing and using room temperature ingredients, which help create a smooth, silky filling.
• Simplify removal of mini cheesecakes by using foil liners, allowing for easy lifting and minimal damage to delicate desserts.
• Customize the recipe for dietary needs by substituting gluten-free ginger snaps, using dairy-free cream cheese, or creating a vegan caramel sauce with coconut cream and alternative sweeteners.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 300
• Sugar: 23 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 60 mg