Fall baking just got a major upgrade with these Pumpkin Pecan Mini Cheesecakes! These delightful little treats combine the warm, spiced flavors of pumpkin with the rich creaminess of cheesecake and the satisfying crunch of toasted pecans. They’re the perfect balance of seasonal flavors in an adorable, portion-controlled package.
What makes these mini cheesecakes special is how they capture autumn’s essence in every bite. The graham cracker crust provides the perfect foundation for the silky pumpkin cheesecake filling, while the caramelized pecan topping adds a delicious finishing touch that will have everyone reaching for seconds.
Why You’ll Love This
- Perfect individual portions mean no messy slicing or serving issues
- Make-ahead friendly – prepare a day in advance for stress-free entertaining
- Less intimidating than a full cheesecake with no water bath required
- Customizable toppings let everyone add their personal touch
- Impressive presentation despite being surprisingly simple to make
Ingredients
- ¾ cup ginger snap cookie crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 14 ounces cream cheese, room temperature
- 1 cup granulated sugar
- ¼ cup whole fat vanilla yogurt
- 1 tablespoon heavy whipping cream
- 2 large eggs, room temperature
- ¾ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1⅓ cups pecan halves
- 6 tablespoons unsalted butter
- ½ cup light brown sugar, packed
- ½ cup heavy whipping cream
- 1 tablespoon corn syrup
- ½ teaspoon vanilla extract
- Pinch of kosher salt
- 1 tablespoon room temperature water
- 1½ teaspoons cornstarch
- TruWhip or homemade whipped cream
- Ground cinnamon for sprinkling
Instructions
- Preheat oven to 300°F. Line a standard 12-cup muffin tin with foil cupcake liners.
- In a medium bowl, combine ginger snap crumbs and sugar. Add melted butter and mix until the mixture resembles wet sand. Divide evenly among the 12 cups, pressing down firmly to create a flat base. Cover with parchment paper and refrigerate while preparing the filling.
- In a large mixing bowl using a stand mixer or hand mixer, beat cream cheese, sugar, cinnamon, pumpkin pie spice, ginger, and nutmeg on medium-high speed for 3-4 minutes until smooth and well combined.
- Add eggs one at a time, mixing on low speed until just combined. Add pumpkin puree and beat on medium-high speed until incorporated, scraping down the sides of the bowl as needed.
- In a small bowl, combine yogurt, heavy cream, and vanilla. Add to the cream cheese mixture and beat on medium-high speed until fully incorporated, scraping the bottom and sides of the bowl to ensure everything is evenly mixed. Do not overmix.
- Remove the crusts from the refrigerator. Fill each cup to the top with the cheesecake batter. Bake for 20-23 minutes until centers are just slightly jiggly. Allow to cool completely at room temperature.
- Once cooled, cover with plastic wrap and refrigerate for at least 4-6 hours or overnight until fully set.
- In a medium saucepan over medium heat, toast the pecans for 2-3 minutes, stirring frequently to prevent burning.
- Add butter to the toasted pecans and allow it to melt. Quickly add brown sugar and heavy cream, stirring until combined. Add corn syrup, vanilla, and salt, mixing until incorporated. Reduce heat to low and allow to simmer, stirring consistently.
- In a small bowl, mix cornstarch with room temperature water until dissolved. Add this mixture to the simmering caramel and pecans, stirring constantly. Cook for 2-3 more minutes until thickened. Remove from heat and transfer to a heat-safe bowl to cool.
- To remove cheesecakes from the muffin tin, use a sharp offset spatula to gently lift from one corner, working under the foil liner. If needed, give a gentle twist while pushing up from the bottom.
- Top each mini cheesecake with cooled caramel pecan mixture. Add a dollop of TruWhip or whipped cream on top and sprinkle with a little cinnamon.
- Serve chilled. Store leftovers covered in the refrigerator for up to 5 days.
Tips & Variations
- For a gluten-free option, substitute the graham cracker crumbs with gluten-free cookies or a nut-based crust
- Add a tablespoon of bourbon to the pecan topping for a sophisticated adult version
- Swap pecans for walnuts or a mixture of your favorite nuts
- For extra decadence, drizzle with caramel sauce just before serving
- Make sure all refrigerated ingredients are at room temperature for the smoothest cheesecake texture
- To prevent cracks, avoid overmixing after adding the egg
Serving Suggestions
These mini cheesecakes are delightful on their own, but for a truly special dessert experience, serve them with a dollop of freshly whipped cream and a light dusting of cinnamon. For a coffee shop-worthy presentation, pair with a hot spiced latte or chai tea.
For a festive holiday dessert table, arrange these mini cheesecakes on a tiered stand alongside other bite-sized treats like chocolate truffles or shortbread cookies. The variety of textures and flavors will delight your guests!
Notes
- Store in an airtight container in the refrigerator for up to 3 days
- These mini cheesecakes can be frozen for up to 1 month – thaw overnight in the refrigerator
- The cheesecakes are done when the edges are set but the centers still have a slight jiggle
- Allow cheesecakes to cool completely before refrigerating to prevent condensation
FAQs
Can I make these without the pecan topping?
Absolutely! The pumpkin cheesecake base is delicious on its own, or you could substitute with a streusel topping or simply dust with cinnamon sugar.
How do I know when the mini cheesecakes are done baking?
The edges should be set but the centers should still have a slight jiggle. They will continue to set as they cool.
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree, as pumpkin pie filling already contains spices and sweeteners that would alter the recipe’s balance of flavors.
Can I make these in a mini cheesecake pan instead of a muffin tin?
Yes! If you have a specialized mini cheesecake pan with removable bottoms, they work perfectly for this recipe and make for easy removal.
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