Enjoy this recipe for Mini Pumpkin Cheesecakes With Caramel, Chocolate Ganache & Pecans
Makes 48
Crust
- 10 ounces graham crackers (18 whole crackers), broken into large pieces or approx. 4 cups crumbs
- 6 tablespoons granulated sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 12 tablespoons unsalted butter, melted
Filling
- 2/3 cups granulated sugar (9 1/3 ounces)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon allspice
- ¼ teaspoon table salt
- ½ of a 15 oz can pumpkin
- 3/4 pounds cream cheese (1 ½ 8 oz bricks), left to soften at room temperature, about 30 minutes
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons lemon juice from 1 lemon
- 3 large eggs, left at room temperature, about 30 minutes
- 1/2 cup heavy cream
Caramel
- Ghirardelli Caramel (or homemade)
- Ganache
- 12 oz mini semi-sweet chips
- 1 cup heavy whipping cream
- Pecans
- 48 pecan halves toasted
- OR
- Maldon Flaked Sea Salt (optional)
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Preheat oven to 350 degrees and line four, 12-cup muffin tin with paper liners. Set aside.
Crust
Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses.
Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Add 1 Tbsp of graham cracker crumbs to each muffin cup. Using the bottom of a shot glass, press the crust into an even
layer in each cup. Set aside.
Pumpkin Cheesecake
Whisk sugar, spices, and salt in small bowl; set aside. Dry canned pumpkin by lining a baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper
towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel.
In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.
Divide batter in each of the lined mini muffin cups (fill ¾ full). Bake 18 - 20 minutes. Set on rack to cool. Then, chill in the fridge at least 4 hours, or ideally overnight.
Ganache
About 1 hour before serving your cheesecakes, make the ganache.
Heat heavy whipping cream in saucepan on low until JUST SIMMERING. Remove immediately and whisk in
chocolate until it becomes glossy. Cool on rack.
Assembly
Add a dollop of caramel sauce on top of each cooled cheesecake.
Next, add a dollop of ganache on top of the caramel. If you are adept at using a piping back, using a medium
round tip, pipe a dollop on ganache in center.
Press a pecan in the center of the ganache on each cheesecake. If you prefer, skip the pecan and sprinkle caramel with a pinch of flaked sea salt.
Chill cheesecakes for 30 minutes or so before serving (this helps the ganache set up quicker).
Keep leftovers in an airtight container in the refrigerator.
About 1 hour before serving your cheesecakes, make the ganache.
Heat heavy whipping cream in saucepan on low until JUST SIMMERING. Remove immediately and whisk in chocolate until it becomes glossy. Cool on rack.
