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 15 minutesminutes
Cook Time 18 minutesminutes
Total Time 33 minutesminutes
Servings 18
Calories 165kcal
Author Erica
Ingredients
Pumpkin Cheesecake
⅓cupgraham 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!