Pumpkin Pecan Cheesecakes (Print Version)
# Ingredients:
→ Ginger Snap Crust
01 -
3 tablespoons melted unsalted butter
02 -
1 tablespoon white sugar
03 -
¾ cup crushed ginger snap cookies
→ Pumpkin Cheesecake Filling
04 -
1 cup sugar
05 -
14 ounces softened cream cheese
06 -
¼ cup rich vanilla yogurt
07 -
2 eggs at room temperature
08 -
1 tablespoon heavy cream
09 -
¾ cup canned pumpkin
10 -
1 teaspoon ground cinnamon
11 -
1 teaspoon pure vanilla extract
12 -
¼ teaspoon pumpkin spice mix
13 -
¼ teaspoon powdered ginger
14 -
⅛ teaspoon ground nutmeg
→ Caramel Pecan Topping
15 -
1 tablespoon water at room temperature
16 -
6 tablespoons unsalted butter
17 -
1½ teaspoons cornstarch
18 -
½ cup packed light brown sugar
19 -
½ cup heavy cream
20 -
1⅓ cups pecan halves
21 -
½ teaspoon pure vanilla
22 -
Pinch of salt
23 -
1 tablespoon corn syrup
→ For Garnish
24 -
Ground cinnamon for a sprinkle
25 -
TruWhip or freshly whipped cream
# Instructions:
01 -
Heat your oven to 300°F. Line a 12-slot muffin pan with foil liners.
02 -
Mix cookie crumbs and sugar in a medium-sized bowl. Add in melted butter and stir until clumpy like wet sand. Split between the 12 muffin cups evenly, pressing down firmly to create flat layers. Chill in the fridge after covering with parchment paper.
03 -
Use a mixer (stand or handheld) to beat cream cheese, sugar, cinnamon, nutmeg, pumpkin spice, and ginger together. Go for about 3-4 minutes on medium-high speed until totally smooth.
04 -
Crack in eggs one by one, mixing slowly until just blended. Drop in pumpkin and beat again briefly, scraping the bowl whenever needed.
05 -
In another small bowl, stir yogurt, cream, and vanilla together. Add it to the main cream cheese mix, gently beating until it's fully mixed in. Don't go overboard on the mixing!
06 -
Pull the crusts out of the fridge and pour in the filling until each cup is topped off. Bake for 20-23 minutes until the middle wiggles just a tiny bit. Let them cool completely on your countertop.
07 -
When they're cool, wrap the tray with plastic and chill in the fridge for 4-6 hours, or even leave them there overnight to set completely.
08 -
On medium heat, toss pecans into a saucepan and toast them for a few minutes, stirring so they don't scorch.
09 -
Melt butter in the same pan with pecans, then stir in brown sugar and cream. While stirring, add salt, corn syrup, and vanilla. Lower the heat and let it bubble gently while you keep mixing it.
10 -
Make a cornstarch slurry by combining cornstarch and water in a small dish. Stir the slurry right into the simmering caramel, cooking for another couple of minutes until it thickens up. Move to a bowl and let it cool.
11 -
To take out the cheesecakes, slide a small offset spatula under a corner of the foil liner and gently lift and twist if needed.
12 -
Spoon the cooled caramel pecan topping on each little cheesecake. Add a big dollop of whipped cream and a sprinkle of cinnamon.
13 -
Keep them cold. Store extras in an airtight container in the fridge for up to 5 days.
# Notes:
01 -
For a silky texture, make sure all your ingredients for the filling are room temp.
02 -
Caramel topping can be made the day before. Reheat gently for easier spreading.
03 -
These are great for gatherings! They're easy to prep ahead and already portioned.
04 -
Not a fan of super sweet? Drop the sugar to ¾ cup in the filling.