Pumpkin Pecan Cheesecake Pots

By lauramae

I love recipes like this Pumpkin Pecan Cheesecake Pots, that are so simple to prepare yet always seem to impress people. It’s such a pretty presentation and the flavors are excellent.

Ingredients

• 1 cup graham cracker or gingersnap cookie crumbs
• 1 tablespoon butter, melted
• 8 ounces 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

Details

Servings 4
Adapted from goodlifeeats.com

Preparation

Step 1

Preheat oven to 350º F.

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.