Skinny Mini Pumpkin Cheesecake with Pecan Crust
Joyful Healthy Eats
Joyful Healthy Eats
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  • 5.0 from 1 reviews Skinny Mini Pumpkin Cheesecakes with Pecan Crust Print Prep time 10 mins Cook time 1 hour 40 mins Total time 1 hour 50 mins Author: Krista Recipe type: Dessert, Gluten Free, Holiday Serves:
  • 5 mini cheesecakes Ingredients Pecan Crust: 2 cups pecans 2 tablespoons unsalted butter, melted 2 tablespoons raw honey ½ teaspoon ground cinnamon pinch of salt Pumpkin Cheesecake: 2 (8oz) packages of cream cheese, softened ¾ cup brown sugar 1 teaspoon vanilla extract 1 cup pumpkin puree 3 eggs, room temperature 1 teaspoon ground cinnamon ½ teaspoon nutmeg ¼ teaspoon cardamom Instructions Preheat oven to 325. Place five 4x4 mini cheesecake springform pans on a baking sheet. Add pecans to a food processor (or blender) chop until finely diced. To the food processor with nuts, add in butter, honey, ½ teaspoon of cinnamon and a pinch of salt. Blend until everything is mixed and the "crust" holds together a bit. Evenly distribute pecan crust among five springform pans. Press the crust down on the bottom of the pan, do not go up the sides. Bake crust for 5 minutes. Remove and let sit. In a stand mixer using the whisk attachment, add cream cheese, brown sugar, and vanilla extract. Whisk until the cream cheese is smooth (no lumps). Next add in pumpkin puree, eggs, ground cinnamon, nutmeg and cardamom. Blend until all ingredients are mixed and the cheesecake mixture is light and fluffy. About 4-5 minutes. Evenly distribute pumpkin cheesecake among the mini springrform pans on top of baked pecan crust. Bake cheesecake for 35 minutes. Leaving the cheesecakes in place, turn off the oven, and leave the door open for 1 hour. Remove the cheesecakes from the oven and place in the refrigerator to cool. Nutrition Information Serving size: ⅓ slice of a mini cheesecake Calories: 261 Fat: 20 g Carbohydrates: 18 g Sugar: 14 g Sodium: 137 mg Protein: 5 g Cholesterol: 67 mg 3.5.3208



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