Mini Pumpkin Cheesecakes are the perfect little bite-sized dessert. With a gluten-free pecan crust, pumpkin cheesecake middle, and salted caramel top.
I can never decide which kind of pie to have on Thanksgiving. There are so many delicious options! What is your favorite Thanksgiving pie/dessert? Since I am so indecisive, I wanted to create a Thanksgiving dessert that included several different flavors. A mini pumpkin cheesecake with a pecan pie feel. It’s like you get several desserts in one! Plus, as an added bonus, they are mini and gluten-free.
Ingredients
How to Make Mini Pumpkin Cheesecakes Recipe
Pecan Crust
- Crush the pecans. I place them in a Ziploc bag and gently bang the nuts with a large plastic spoon until fine. Alternatively, you can pulse in a food processor. I left some larger pieces but found the smaller pieces held the crust together better.
- Mix. Pecans, brown sugar, butter, and cinnamon in a small bowl.
- Scoop mixture into muffin cups. Scoop approximately 2 heaping teaspoons of the pecan mixture into each muffin cup.
- Press into muffin tin. Press the pecan mixture down into the bottom of the pan using the back of your hand or a spoon. This helps the crust hold together.
How to Make Pumpkin Cheesecake
- Beat the cream cheese and sugar on medium speed in a mixer until smooth and fluffy.
- Add the pumpkin puree, vanilla, and pumpkin pie spice beat until smooth and combined. Stop and scrape down the sides as needed.
- Stir in eggs. On low or stir mode, add eggs and mix until just combined, don’t overmix.
- Pour batter into prepared muffin tins. Bake 25-30 minutes until set on the sides and the center still slightly wobbly.
- Refrigerate 1 hour plus to set.
Salted Caramel Topping
Spoon caramel sauce into each cheesecake then sprinkle with sea salt. Serve or refrigerate until ready to serve. Add some crushed pecans before spooning on caramel if desired.
Tips
- Used softened cream cheese to prevent lumps/reduce lumps.
- Don’t open the oven door until the cheesecake is done cooking. This can create a temperature change causing cracks in the cheesecake.
- Don’t over bake your cheesecake. It will be a little wobbly when taken out of the oven but will set completely once cooled.
Storage
Store in an airtight container in the refrigerator for 3-4 days.
Freeze in a Ziploc bag for up to 3 months.
Products Used
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More Pumpkin Recipes
Mini Pecan Pumpkin Cheesecakes
Equipment
- muffin tin
- muffin cups
- small bowl
- stand or hand mixer
- spatula
Ingredients
For the Pecan Crust
- 1 cup pecans finely crushed
- 3 tbsp brown sugar
- 2 tbsp butter melted
- ¼ tsp ground cinnamon
For the Pumpkin Cheesecake
- 12 ounces cream cheese softened to room temperature
- â…” cup sugar
- ¾ cup pumpkin puree
- 1½ tsp vanilla extract
- ½ tsp pumpkin pie spice
- 2 eggs
Topping
- caramel sauce store-bought or homemade
- flaky sea salt
Instructions
- Preheat oven to 325°F. Line a muffin tin with muffin cups then set aside.
- Mix together crushed pecans, brown sugar, butter, and cinnamon in a small bowl.
- Scoop approximately 2 heaping teaspoons of the pecan mixture into each muffin cup. Press the pecan mixture down into the bottom of the pan using the back of your hand or a spoon (This helps to hold the crust together).
- In a mixer, beat the cream cheese and sugar on medium speed until smooth and fluffy. Add the pumpkin puree, vanilla, and pumpkin pie spice beat until smooth and combined. Stop and scrape down the sides as needed. On low or stir mode, add the eggs and mix until just combined, don't overmix.
- Pour batter into prepared muffin tins.Bake 25-30 minutes until set on the sides and the center still slightly wobbly. Refrigerate at least 1 hour to set. Pour caramel sauce into each cheesecake then sprinkle with sea salt. Serve or refrigerate until ready to serve.
- Store in an airtight container in the refrigerator for 3-4 days.
Notes
- Don’t open the oven door until the cheesecake is done cooking. This can create a temperature change causing cracks in the cheesecake.
- Don’t over bake your cheesecake. It will be a little wobbly when taken out of the oven but will set completely once cooled.
These look scrumptious! And I love the pecan crust! 🙂
Thanks Viana, the pecan crust pairs perfectly with the pumpkin cheesecake!
Salted caramel is a winner from the start! This is an interesting recipe and interesting combination of ingredients; it goes on my to-do list:)
Mihaela, the salted caramel sets this recipe over the top, so good. Hope you get to try it soon!
I love the combo of pumpkin, pecan, and cheesecake! It’s like three desserts combined into one! Looks delicious!
Thank you Alyssa, I absolutely LOVE this combo!