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Delicious Pumpkin Pecan Mini Cheesecakes

Delicious Pumpkin Pecan Mini Cheesecakes are rich and creamy with a hint of pumpkin spice and the crunch of pecans, making them perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 250 kcal

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Electric Mixer

Ingredients
  

Crust Ingredients

  • 1 cup Graham Cracker Crumbs Crushed finely to form the base.
  • 4 tablespoons Unsalted Butter Melted for binding the crust.

Filling Ingredients

  • 1 cup Pumpkin Puree Use pure pumpkin puree, not pie filling.
  • 1 cup Granulated Sugar For sweetening the filling.
  • 16 ounces Cream Cheese Softened and at room temperature.
  • 2 large Eggs Lightly whisked before adding.
  • 1/2 cup Pecan Pieces Chopped and toasted for flavor.
  • 1 teaspoon Ground Cinnamon For warmth and flavor.
  • 1/2 teaspoon Ground Nutmeg Enhances the aromatic qualities.
  • 1/4 teaspoon Salt Balances the sweetness.

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • Prepare your muffin tin by lining it with paper liners or greasing it lightly.
  • In a medium mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Stir until the crumbs are fully coated.
  • Scoop the crumb mixture into the bottom of each muffin cup and press down firmly to create an even layer.
  • Bake the crusts for about 10 minutes to set them.
  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  • Add the granulated sugar and mix until well combined.
  • Add the pumpkin puree, eggs, ground cinnamon, ground nutmeg, and salt. Beat until smooth.
  • Fold in the chopped pecans gently using a spatula.
  • Spoon the pumpkin cheesecake filling over the crust in each muffin cup, filling them to about three-quarters full.
  • Bake for 20-25 minutes until the edges are set and the center is slightly jiggly.
  • Turn off the oven and leave the cheesecakes inside for an additional 10 minutes.
  • Remove the muffin tin from the oven and allow it to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
  • Carefully remove the mini cheesecakes from the muffin tin by peeling away the paper liners.
  • Top each cheesecake with whipped cream and a sprinkle of chopped pecans before serving.

Notes

These mini cheesecakes can be served warm or chilled and are perfect for gatherings.
Keyword Easy