Mini Pecan Pumpkin Cheesecakes
Mini Pecan Pumpkin Cheesecakes are the perfect little dessert. With a gluten-free pecan crust, pumpkin cheesecake middle, and salted caramel top.
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Servings: 12
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
- ⅔ 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
Tips:
- 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.