Pumpkin Pecan Mini Cheesecakes

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PREP TIME: 40

BAKE TIME: 22 MIN

TOTAL TIME: 62 MIN

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Let's just say you will go crazy for these cheesecakes!

Ingredients

The Crust

• 3/4 Cup Ginger Snap Crumbs
• 3 Tbsp Unsalted Melted Butter
• 1 Tbsp Sugar

Cheesecake Filling

14oz Room Temp Cream Cheese

1 Cup Granulated Sugar

1/4 Cup Whole Fat Vanilla Yogurt

1 Tbsp Heavy Whipping Cream

2 Large Eggs

3/4 Cup Pumpkin Puree

1 Tsp Vanilla

1 Tsp Cinnamon

1/4 Tsp Pumpkin Spice

1/4 Tsp Ginger

1/8 Tsp Nutmeg

TruWhip (for garnish optional)

Caramel Pecans

1 1/3 Cups Pecan Halves

6 Tbsp Unsalted Butter

1/2 Cup Light Brown Sugar

1/2 Cup Heavy Whipping Cream

1 Tbsp Corn Syrup

1/2 Tsp Vanilla

Pinch of Kosher Salt

1 Tbsp Room Temp Water(Separate)

1 1/2 Tsp Corn Starch(Separate)

Instructions

Make sure all ingredients for the cheesecake are room temp so everything comes together nicely.

1. Preheat oven to 300F and prepare a cupcake pan with foil cupcake liners.
2. Begin by making the crust adding the ginger snap crumbs and sugar into a bowl giving it a mix and adding the butter. Mix until combined it will be a sandy texture.
3. Spread evenly between all 12 cups and press down until is it even. Cover with parchment paper and refrigerate while you make the cheesecake filling.
4. In a mixing bowl using a stand mixer or hand mixer on med-high speed beat cream cheese, sugar and spices for 3-4 minutes until combined and smooth.
5. Add eggs one at a time mixing in slow speed until the eggs are mostly combined than add the pumpkin puree. Beat on med-high speed until combined.
6. Scrape the bottom and sides of the bowl then in a small bowl add the yogurt, heavy whipping cream and vanilla. Mix it and add it to the cream cheese filling on med-high speed until combined scraping the bottom and sides of the bowk as needed so you're making sure the batter is all combined but do not over mix.
7. Remove the crust from the refrigerator and fill each cupcake space all the way full .
8. Bake for 20-23 minutes until just slightly jiggly in the center.
9. Allow to cool completely and then cover in plastic wrap and refrigerate for atleast 4-6 hours.
10. Once the cupcakes are set make the filling.
11. On a pan on medium heat cook the pecans for 2-3 minutes moving them around to toast a bit.
12. Add the butter and allow it to melt.
13. Quickly add the sugar and heavy whipping cream and mix until combined.
14. Add the corn syrup and vanilla and mix until combined.
15. Bring heat to low and allow it to simmer mixing consistently.
16. Once it has thickened a bit add the separate cornstarch to the separate room temp water and mix until combined.
17. Add the mixture to the pecans and mix until combined.
18. Allow it to cook for 2-3 minutes.
19. Remove from the heat and place in a heat safe bowl(VERY IMPORTANT IS A HEAT SAFE BOWL)
20. Allow the mixture to cool.
21. Once you're ready to remove the cheesecakes from the pan. I like to use a sharp icing spatula reaching in one corner and pushing up gently from the bottom. If it gives you a little trouble when the spatula is on the bottom and you have a grip on the bottom give it a gentle twist to the sides then push up!
22. Add pecan topping to each cheesecake.
23. Top the cheesecakes with whipped cream. I have recipes for whipped cream on my website but I love Truwhip.
24. Sprinkle cinnamon.
25. Enjoy!

TIPS

1. You can keep these refrigerated for 5 days and take out your desired amount.
2. Share your pics with me on social media! #sweetmelibakery