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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 300°F and prepare a 12-cup muffin tin with foil cupcake liners.
- 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.
- 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.
- Incorporate eggs individually, mixing on low speed until just blended. Add pumpkin puree and beat on medium-high speed, scraping bowl sides as needed.
- Blend yogurt, heavy cream, and vanilla in a separate bowl. Fold into cream cheese mixture, beating until fully incorporated without overmixing.
- Fill each muffin cup to the top with cheesecake batter. Bake for 20-23 minutes until centers are slightly wobbly.
- Allow cheesecakes to cool completely at room temperature, then refrigerate for 4-6 hours or overnight.
- Toast pecans in a saucepan over medium heat for 2-3 minutes, stirring frequently to prevent burning.
- Create caramel sauce by melting butter with toasted pecans, then adding brown sugar, heavy cream, corn syrup, vanilla, and salt.
- 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.
- Carefully remove cheesecakes using an offset spatula, gently lifting from the corners of the foil liners.
- Generously top each mini cheesecake with cooled caramel pecan sauce. Garnish with a dollop of whipped cream and a light dusting of cinnamon.
- 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