Description
These Mini Pumpkin Cheesecakes will be the hit of Thanksgiving and everyone’s new favorite fall dessert! They combine both lusciously creamy, warmly spiced pumpkin cheesecake with tantalizingly sweet and crunchy brown sugar pecan praline topping, all crowned with pillowy whipped cream. These mini pumpkin cheesecakes are also fabulous because they are easier to make than traditional cheesecake (no water bath or cracking), feed a crowd (they make 24), are fun to serve (and eat!) and they are make ahead friendly which eliminates all of that last-minute stress/hassle. You can even add the adorable whipped cream topping ahead of time with my trick for stabilized whipped cream. In this Min Pumpkin Cheesecake post, I’ve included step by step photos, tips and tricks and everything you need to know to make these Mini Pumpkin Cheesecakes the hit of the season, even if you’ve never made cheesecake before!
Ingredients
- 1/2 cup (8 TBS) unsalted butter
- 14 full sheets graham crackers ( finely crushed (1 3/4 cups))
- 1/4 cup packed light brown sugar
- 3 8 oz. pkgs. cream cheese (24 ounces total), (softened)
- 1 cup granulated sugar
- 3 large eggs (at room temperature)
- 1 egg yolk (at room temperature)
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 1/2 cup sour cream (at room temperature)
- 1 1/2 cups pumpkin puree
- 2 teaspoons ground cinnamon
- 1/2 tsp EACH ground cloves, ground nutmeg, ground ginger
- 2 cups raw, unsalted pecans (finely chopped)
- 2/3 cup packed dark brown sugar ((may sub light))
- 2 tablespoon dark corn syrup ((may sub light))
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 tablespoon granulated sugar
- 1 1/2 teaspoons unflavored gelatin
- 2 tablespoons water
- 1 1/2 cups cold heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Crust
- Pecan Praline Topping
- Cheesecake filling
- Bake
- Cool
- Stabilized Whipped Cream
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American