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Pumpkin Pecan Cheesecake Pots

Dessert, Fall Recipes, Holiday Recipes, Puddings and Custards, Seasonal Recipes, Thanksgiving Recipes | 37 comments

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.

Pumpkin Cheesecake Pots

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.

Pumpkin Pie Cheesecake Pots

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.

Pumpkin Cheesecake Dessert

Pumpkin Pecan Cheesecake Pots

Print Save Recipe

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 garnish

Directions:

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.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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37
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    maggy@threemanycooks - September 29, 2010 @ 7:04 am

    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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  • 2
    Lori @ RecipeGirl - September 29, 2010 @ 7:11 am

    They’re so cute! Love these.

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  • 3
    Heather - September 29, 2010 @ 7:11 am

    Wow Katie! These are beautiful. I think I just found the perfect dessert for Thanksgiving this year.

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  • 4
    Shannon - September 29, 2010 @ 7:12 am

    Wow! Those looks so delicious and elegant!

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  • 5
    Traci - September 29, 2010 @ 7:43 am

    So cute! They look like those small “shot” desserts that PF Changs and Applebees serve. Cute!

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  • 6
    Marisa - September 29, 2010 @ 7:51 am

    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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  • 7
    Double Dipped Life - September 29, 2010 @ 7:56 am

    These are beautiful, and sound super tasty! They are going on my “Make right now!” list! Thanks!

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  • 8
    Andrea (@ Puppy Dog Tales) - September 29, 2010 @ 8:29 am

    This is so similar to the Gingerbread Pumpkin trifle that I make for each thanksgiving. Looks delicious. :)

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  • 9
    Celeste - September 29, 2010 @ 9:21 am

    Those look delicious. I’m going to have to make some.

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  • 10
    Brittany - September 29, 2010 @ 9:41 am

    Oh these are to die for!! I am on a real pumpkin kick right now, must be the fall air!

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  • 11
    Jenn from Much to My Delight - September 29, 2010 @ 10:15 am

    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.

    [Reply]

  • 12
    Chicago Cuisine Critique - September 29, 2010 @ 11:32 am

    Wow these look absolutely delicious. I want one now! :)

    [Reply]

  • 13
    Laura - September 29, 2010 @ 12:17 pm

    I love how you adapted the original recipe to fit the season. The perfect Fall dessert.

    [Reply]

  • 14
    Amy from She Wears Many Hats - September 29, 2010 @ 12:32 pm

    Pumpkin is mighty tasty this time of the year and these would be perfect for a Thanksgiving treat.

    [Reply]

  • 15
    Jennifer @ Maple n Cornbread - September 29, 2010 @ 1:16 pm

    These look and sound SO yummy!!!

    [Reply]

  • 16
    Wenderly - September 29, 2010 @ 2:39 pm

    What a darling dessert! Love the layering idea..looks like a *must* make a.s.a.p.!

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  • 17
    Joan Field - September 29, 2010 @ 3:34 pm

    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.

    [Reply]

    • Katie Goodman

      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.

  • 18
    Ashley - September 29, 2010 @ 5:00 pm

    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!

    [Reply]

    • Katie Goodman

      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.

  • 19
    Ashley - September 29, 2010 @ 5:01 pm

    Also, Katie, where do you buy xantham gum?

    [Reply]

    • Katie Goodman

      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.

  • 20
    Angela@spinachtiger - September 30, 2010 @ 6:10 am

    I would love that for breakfast right now pleast.

    [Reply]

  • 21
    Kristen - September 30, 2010 @ 7:53 am

    Delicious!
    I love the orbs you used in your picture too :)

    [Reply]

  • 22
    Maria - September 30, 2010 @ 7:57 am

    These look so good! Great fall dessert!

    [Reply]

  • 23
    Alison @ Ingredients Inc. - September 30, 2010 @ 8:47 am

    This rocks! Love your post! Just tweeted about it!

    [Reply]

  • 24
    Sharlene - September 30, 2010 @ 9:52 am

    These look amazing! Perfect for a small dinner party or halved for a quiet dinner at home. Flagged already. Thanks!

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  • 25
    the blissful baker - September 30, 2010 @ 12:18 pm

    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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  • 26
    make my day - September 30, 2010 @ 11:04 pm

    a clever adpation…such a versatile dessert recipe…my mind is wandering to other fruit applications! cheers kari

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  • 27
    Kelli @ The Corner Kitchen - October 01, 2010 @ 8:33 am

    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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  • 28
    peabody - October 02, 2010 @ 1:38 pm

    Those look insanely good.

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  • 29
    Sarah from 20somethingcupcakes - October 03, 2010 @ 5:18 pm

    These are absolutely adorable – just found you via Brown Eyed Baker and glad I did!

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  • 30
    naomi - October 05, 2010 @ 9:17 am

    So, yes, of course I would love this, cheesecake, pumpkin-that’s a winning combo!

    [Reply]

  • 31
    Heather - October 06, 2010 @ 11:22 am

    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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  • 32
    Roxanne - October 08, 2010 @ 3:52 pm

    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!

    [Reply]

  • 33
    Caitlin - November 02, 2010 @ 1:00 pm

    Such pretty presentation! The look tasty, and perfect for thanksgiving.

    [Reply]

  • 34
    Melissa - November 29, 2011 @ 10:57 am

    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!

    [Reply]

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