Mini Pumpkin Cheesecakes with Pecan Crust
Ingredients
The Pecan Crust
-
2
cups
pecans
-
2
tablespoons
unsalted butter
-
2
tablespoons
raw honey
-
½
teaspoon
ground cinnamon
-
pinch
salt
The Pumpkin Cheesecake Filling
-
2
(8oz) packages
cream cheese
-
¾
cup
brown sugar
-
1
teaspoon
vanilla extract
-
1
cup
pumpkin puree
-
3
eggs
-
1
teaspoon
ground cinnamon
-
½
teaspoon
nutmeg
-
¼
teaspoon
cardamom
Instructions
- Preheat the oven to 325°F and prepare five 4x4 mini cheesecake springform pans on a baking sheet.
- In a food processor, finely chop the pecans, then add melted butter, honey, cinnamon, and salt. Blend until mixed.
- Distribute the pecan crust evenly among the pans and press it down firmly at the bottom.
- Bake the crust for 5 minutes and then set aside.
- In a stand mixer, combine cream cheese, brown sugar, and vanilla extract, whisking until smooth.
- Add pumpkin puree, eggs, cinnamon, nutmeg, and cardamom to the mixture and blend until light and fluffy.
- Pour the cheesecake filling evenly over the baked pecan crusts in the pans.
- Bake the cheesecakes for 35 minutes, then turn off the oven and leave the door open for 1 hour to cool.
- Transfer the cheesecakes to the refrigerator to cool completely.
Nutrition Facts (estimated)
Servings
5
Calories
261
Total fat
20g
Total carbohydrates
18g
Total protein
5g
Sodium
137mg
Cholesterol
67mg
You might also like