Mini Pumpkin Pecan Cheesecakes

These adorable Mini Pumpkin Pecan Cheesecakes make indulgence nearly guilt-free! Tart-sized pumpkin cheesecakes topped with a praline pecan sauce and whipped cream are a seasonal two-bite treat!

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Calories 244kcal

Author Erica

Ingredients

Pumpkin Cheesecake

1/3 cup graham cracker crumbs crushed
1 tablespoon brown sugar
1 tablespoon unsalted butter melted
8 ounces cream cheese full or low fat, room temperature
6 ounces pumpkin puree
1 egg room temperature
1/4 cup sour cream room temperature
1/4 cup granulated sugar
2 teaspoons all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract

Praline Pecan Sauce

6 tablespoons unsalted butter
1/3 cup brown sugar packed
1/4 cup heavy cream
1/2 teaspoon vanilla extract
Pinch kosher salt
1/2 cup pecan halves toasted
Whipped cream for serving

Instructions

Pumpkin Cheesecake

Preheat oven to 350 degrees. Spray a tart or mini muffin pan with non-stick spray and set aside.
In a small bowl, combine graham cracker crumbs, brown sugar, and melted butter. Stir together well with a fork, then place about 1½-2 teaspoon crumbs in each tart cavity. Press down to flatten bottom. Set aside.
With an electric mixer, beat cream cheese in a large bowl until smooth. Blend in remaining ingredients, mixing until well combined. Spoon a heaping Tablespoon of cheesecake mixture into each tart cavity over crusts.
Bake on lowest oven shelf for 18-20 minutes, until cheesecakes are set. Remove from oven and allow to cool to room temperature before removing from pan and refrigerating.

Praline Pecan Sauce

Melt butter and brown sugar in a small saucepan set over medium heat. Stir in cream, vanilla, and salt and bring to a low boil. Reduce heat and simmer 3-5 minutes until thickened. Remove from heat and stir in toasted pecans.
Spoon praline sauce over cheesecakes, then top with a dollop of whipped cream. Enjoy!

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