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Pumpkin Pecan Cheesecake Pots
You guys love pumpkin recipes, don’t you? The Pumpkin Pie Oatmeal from last year is still so popular and the Pumpkin Cinnamon Rolls from this year were a huge hit. So, shall we continue with another new pumpkin recipe? This time – Pumpkin Cheesecake Pots. Remember the Raspberry Cheesecake Pots I made this summer? Yes, this recipe is almost exactly like that, but pumpkin instead. And it’s definitely just as easy.
Aren’t they pretty? With the Raspberry Cheesecake Pots I put all the graham cracker crumbs on the bottom. This time I experimented with more of a parfait style layering. Both ways are delicious, but I think I like it this way better since it spreads out the crumbs more with the cheesecake. I also added some pecans because I really love pecans and pumpkin together.
I love recipes like this that are so simple to prepare yet always seem to impress people. It’s such a pretty presentation and the flavors are excellent. Pumpkin Cheesecake Pots would be a great addition to the fall table for dessert. Maybe something new to try this year for Thanksgiving. We always like to add one or two new recipes to our usual Thanksgiving Menu.
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Pumpkin Pecan Cheesecake Pots
adapted from Raspberry Cheesecake Pots
Ingredients:
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 garnishDirections:
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.





Hello! I'm Katie Goodman, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.



These look absolutely DELICIOUS! I think I’ll make them tonight for some people we’re having over for dinner. Thanks for the great idea!
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They’re so cute! Love these.
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Wow Katie! These are beautiful. I think I just found the perfect dessert for Thanksgiving this year.
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Wow! Those looks so delicious and elegant!
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So cute! They look like those small “shot” desserts that PF Changs and Applebees serve. Cute!
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Can I fastfwd 6 months to fall on our side so I can indulge in one (or a couple of) these?
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These are beautiful, and sound super tasty! They are going on my “Make right now!” list! Thanks!
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This is so similar to the Gingerbread Pumpkin trifle that I make for each thanksgiving. Looks delicious.
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Those look delicious. I’m going to have to make some.
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Oh these are to die for!! I am on a real pumpkin kick right now, must be the fall air!
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I love it! The presentation is beautiful! It makes me want to go out and buy lots of little glass cups to serve everything in! What a great recipe for a fall dinner party.
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Wow these look absolutely delicious. I want one now!
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I love how you adapted the original recipe to fit the season. The perfect Fall dessert.
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Pumpkin is mighty tasty this time of the year and these would be perfect for a Thanksgiving treat.
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These look and sound SO yummy!!!
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What a darling dessert! Love the layering idea..looks like a *must* make a.s.a.p.!
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They do look yummy and sound easy but in all the comments I have seen no one has tried them. Like to hear from someone who has tasted them.
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Katie replied: — September 29th, 2010 @ 4:21 PM
That’s probably because I just posted the recipe this morning and no one has had a chance to make them yet.
They look DIVINE! I’ll bookmark this one. I love pumpkin. At a farmers market the other day I tried pumpkin hummus and loved it!
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Katie replied: — September 29th, 2010 @ 6:15 PM
OOoooh Pumpkin Hummus sounds awesome! I am really into pumpkin lately too. I just made a new cookie recipe today with pumpkin in it. Miss you guys! Give Kimball a kiss from us.
Also, Katie, where do you buy xantham gum?
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Katie replied: — September 29th, 2010 @ 6:14 PM
I was able to find it at Smith’s in their organic/health food section. The brand I picked up was Bob’s Red Mill. It isn’t necessary per se – I didn’t use it in the raspberry version, but I did like the way it thickened the cheesecake up a little bit more.
I would love that for breakfast right now pleast.
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Delicious!
I love the orbs you used in your picture too
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These look so good! Great fall dessert!
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This rocks! Love your post! Just tweeted about it!
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These look amazing! Perfect for a small dinner party or halved for a quiet dinner at home. Flagged already. Thanks!
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these look so impressive and scrumptious! i’ve been on a pumpkin craze lately, so i’m dying to try this out!
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a clever adpation…such a versatile dessert recipe…my mind is wandering to other fruit applications! cheers kari
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You can never have too many pumpkin recipes! I really like how the crumbs are layered (versus all at the bottom). can’t wait to make this!
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Those look insanely good.
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These are absolutely adorable – just found you via Brown Eyed Baker and glad I did!
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So, yes, of course I would love this, cheesecake, pumpkin-that’s a winning combo!
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I just discovered you as well through the Brown Eyed Baker. I am so loving your website. In fact, I am making this dessert for my book group tomorrow evening! I need 12 of them, so I will be tripling it though.
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Oh my gosh, just got done making these for supper tonight. Haven’t served them yet, just scraped out the extra from the food processor and tried it – AMAZING! Proceeded to lick out the food processor like an animal (don’t worry, I took out the blade!) Can’t wait to eat them tonight!
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Such pretty presentation! The look tasty, and perfect for thanksgiving.
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I made these at Thanksgiving and they were a huge hit! I used maple sweetened whipped cream, and everyone loved them. Thank you so much for sharing the recipe!
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