Pumpkin Pecan Mini Cheesecakes (Print Version)

# Ingredients:

→ Ginger Snap Crust

01 - ¾ cup ginger snap cookie crumbs
02 - 3 tablespoons unsalted butter, melted
03 - 1 tablespoon granulated sugar

→ Pumpkin Cheesecake Filling

04 - 14 ounces cream cheese, room temperature
05 - 1 cup granulated sugar
06 - ¼ cup whole fat vanilla yogurt
07 - 1 tablespoon heavy whipping cream
08 - 2 large eggs, room temperature
09 - ¾ cup pumpkin puree
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon ground cinnamon
12 - ¼ teaspoon pumpkin pie spice
13 - ¼ teaspoon ground ginger
14 - ⅛ teaspoon ground nutmeg

→ Caramel Pecan Topping

15 - 1⅓ cups pecan halves
16 - 6 tablespoons unsalted butter
17 - ½ cup light brown sugar, packed
18 - ½ cup heavy whipping cream
19 - 1 tablespoon corn syrup
20 - ½ teaspoon vanilla extract
21 - Pinch of kosher salt
22 - 1 tablespoon room temperature water
23 - 1½ teaspoons cornstarch

→ For Garnish

24 - TruWhip or homemade whipped cream
25 - Ground cinnamon for sprinkling

# Instructions:

01 - Preheat oven to 300°F. Line a standard 12-cup muffin tin with foil cupcake liners.
02 - 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.
03 - 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.
04 - 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.
05 - 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.
06 - 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.
07 - Once cooled, cover with plastic wrap and refrigerate for at least 4-6 hours or overnight until fully set.
08 - In a medium saucepan over medium heat, toast the pecans for 2-3 minutes, stirring frequently to prevent burning.
09 - 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.
10 - 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.
11 - 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.
12 - 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.
13 - Serve chilled. Store leftovers covered in the refrigerator for up to 5 days.

# Notes:

01 - Ensure all cheesecake ingredients are at room temperature for the smoothest texture.
02 - The caramel pecan topping can be made a day ahead and gently rewarmed to soften before topping the cheesecakes.
03 - These mini cheesecakes are perfect for holiday gatherings as they can be made ahead and are individually portioned.
04 - For a less sweet version, reduce the sugar in the cheesecake filling to ¾ cup.

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