Pumpkin Pecan Cheesecake Pots

by Melissa on November 29, 2011

I hope everyone had a wonderful Thanksgiving, I know I did! I was lucky enough to host this year, and one of my favorite things about hosting is that I get to plan most of the menu! My favorite part of the day? Dessert of course. It has been well documented on this blog that I do not like to bake pies. So, other than my favorite pecan pie, I left the pie baking to the experts (my mother-in-law and sister-in-law!). But I still wanted to contribute something pumpkin, enter these Pumpkin Pecan Cheesecake Pots.

I could have made any number of pumpkin-y things (pumpkin whoopie pies, pumpkin cake truffles, a pumpkin roll, pumpkin snickerdoodles, pumpkin cupcakes, just to name a few), but I loved the look and sound of these little desserts. A pumpkin cheesecake mixture is layered with toasted graham cracker crumbs, pecans and maple whipped cream. These were a huge hit on Thanksgiving day, and may just make another appearance at Christmas. :)

A note about the serving dishes, I used these dessert cups that I found at Bed, Bath and Beyond, and just did one layer. I got eight servings out of the recipe, but the original poster doubled up the layers in a different kind of dessert cup and got four servings. Just something to keep in mind when you are planning what to serve these in!

Pumpkin Pecan Cheesecake Pots

  • 1 cup graham cracker crumbs (or gingersnap cookie crumbs)
  • 1 tablespoon butter, melted
  • 8 oz. cream cheese
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 3/4 cup cold whipping cream, divided
  • 1 teaspoon vanilla extract
  • 14 ounces pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon xanthan gum (optional – a natural thickener)
  • 1/2 cup chopped pecans
  • 4 teaspoons real maple syrup
  • 4 whole pecan halves

Melt the butter in a small saute pan over medium heat, add the cracker crumbs and toast for 3-5 minutes, or until lightly browned.

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugars, 1/4 cup whipping cream and vanilla. Beat on medium speed until smooth. Add the pumpkin puree, spices and xanthan gum and mix well.

Divide the toasted graham cracker crumbs between your dessert bowls (you may not use all of them), top the cracker crumbs with the chopped pecans and gently push into the bottom of the bowls.

Transfer the pumpkin cheesecake mixture into a piping bag, or a large ziploc bag with the corner snipped off. Gently pipe into the dessert bowls on top of the graham cracker crumbs.

To make the maple whipped cream, pour the whipping cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high until soft peaks form, add the maple syrup and continue to beat until firm. Pipe or spoon the maple whipped cream onto the pumpkin cheesecake and garnish with whole pecans. Refrigerate for 1 hour or until firm.

Source: Adapted from Good Life Eats.

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{ 16 comments… read them below or add one }

Rachel @ Baked by Rachel November 29, 2011 at 1:07 pm

I love that these are in smaller individual servings. Very cute! :)


Melissa November 29, 2011 at 1:27 pm

Yes! I love the little dishes and can’t wait to make something else in them!


Emma Goulstone February 1, 2012 at 10:11 pm

Could you tell me where the little cups were purchased. I am thinking of doing something like this as the desserts for my wedding. Thanks :)


Melissa February 2, 2012 at 7:43 am

I linked to the dessert cups at Bed, Bath and Beyond in the paragraph before the recipe. :)


Amy @ The Nifty Foodie November 29, 2011 at 1:31 pm

OMGosh! These are simply adorable! What a cute idea!


Melissa November 29, 2011 at 3:31 pm

I love mini desserts, and I am seriously contemplating buying another set of the dishes so I can make a whole assortment!


Rebekah November 29, 2011 at 2:24 pm

Xanthan Gum can be found at the regular grocery store? What’s another natural thickener option?


Melissa November 29, 2011 at 3:33 pm

Yes, it is usually in the organic or gluten free section. It is expensive though and optional for this recipe, so I wouldn’t buy it just for this. I don’t know of a substitute for it, but the cheesecake should be fine without it!


Marty November 29, 2011 at 4:12 pm

Individually portioned desserts are always so much cuter! Love this idea and the combination of flavors. I could even see this being turned into a trifle, with gingerbread or spice cake as the part between the mousse filling. Yum! Thanks for the great recipe.


Melissa December 1, 2011 at 8:53 am

I have seen trifles like that and they look so good!


jessy November 29, 2011 at 6:34 pm

Oh my goodness! These are beautiful and look so tasty. I love the idea of individual desserts. Built in portion control! :)


Melissa December 1, 2011 at 8:55 am

Unless you think “Oh, they’re so little, what’s one more?”!


Nic@diningwithastud November 29, 2011 at 7:24 pm

Oh my, these look delicious!!!


Jessica December 1, 2011 at 1:59 am

My mouth is watering! These look soooooo delicious, Melissa!


Dana December 1, 2011 at 3:06 pm

These are so adorable an sound ridiculously delicious! Who needs pie when you have these?


Jolene (www.everydayfoodie.ca) December 4, 2011 at 11:11 am

Those are so cute!! I have little dishes that would be perfect for making those little cheesecake pots. Thanks for sharing!


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