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
Keyword mini pumpkin cheesecake
Prep Time 15minutes
Cook Time 18minutes
Total Time 33minutes
Servings 18
Calories 165kcal
Author Erica
Ingredients
Pumpkin Cheesecake
1/3cupgraham cracker crumbscrushed
1tablespoonbrown sugar
1tablespoonunsalted buttermelted
8ouncescream cheesefull or low fat, room temperature
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!