Thursday, October 07, 2010

Recipe Day: Pumpkin Pecan Cheesecake Pots

These little pots of goodness are layered with graham cracker crumbs, pecans and pumpkin infused cheesecake batter.  And then topped with some light whipped cream for a dessert perfect for a fall dinner party with friends.  These are easy to make and can be done ahead of time as well.


1 cup graham cracker or gingersnap cookie crumbs
1 T. butter, melted
8 oz. cream cheese
1/4 cup granulated sugar
1/2 cup brown sugar
1/4 cup whipping cream
1 teaspoon vanilla extract
14 ounces pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon cloves
1/8 teaspoon cardamom
1/8 teaspoon xantham gum (optional - a natural thickener)
1/2 cup chopped pecans
4 whole pecan halves
sweetened whipped cream for garnish


Preheat oven to 350º (I used the toaster oven). Crush the graham crackers or gingersnaps to create crumbs. Add melted butter, stir well to combined. Spread on baking sheet. Toast in the oven 3 – 5 minutes until crumbs start to brown. Cool.
Process the cream cheese, sugars, cream and vanilla in a food processor until smooth. Add the pumpkin puree, cinnamon, allspice, cloves, cardamom, and xantham gum. Process until smooth.
Spoon a half of the graham cracker crumbs into four 1/2 cup-capacity dishes, layer on a few chopped pecans. Divide half of the cheesecake mixture evenly between the dishes and top with the remaining graham cracker or gingersnap crumbs and then more pecans. Divide the remaining cheesecake mixture between the dishes.
Garnish with whipped cream and pecans. Refrigerate for 1 hour or until firm. Serves 4.

Recipe and photos from Good Life Eats.

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