Day 26 - Mini Pumpkin Cheesecakes with Caramel & Pecans

              Mini Pumpkin Cheesecake
               with Caramel & Pecans
Crust:
1/4 cup finely chopped pecans
1/2 cup graham cracker crumbs
3/4 cup finely chopped vanilla 
      wafers
1/4 tsp ground cinnamon
1 Tbsp Brown Sugar
4 Tbsp Butter or Margarine


Filling:
1 1/2 lbs (3-8 oz pkgs) cream
       cheese
1 1/4 cup sugar
4 large eggs
1/2 cup sour cream
1 cup raw pumpkin, cooked 
   and pureed
2 tsp vanilla extract
1 tsp pumpkin pie spice
1/4 tsp ground cloves


Topping:
1/4 cup caramel sauce
1/8 cup chopped pecans


For Crust: Preheat oven to
325 degrees F. Finely grind
cookies, pecan, sugar and
cinnamon in processor or
blender. Add melted butter
and blend until completely
mixed. Press crust mixture
into pre-greased cupcake 
pans. 
I like the silicone muffin pans
because they are really easy
to get the fragile cheesecakes
out of without breaking them. 
This one, 
by Wilson, 

would 
make the 
cutest Christmas 
tree cheesecakes for the 
holidays. Just put crust
filling in the trunk area,
and sprinkle with 
cinnamon and nuts!


CheeseCake Directions:
Using electric mixer, beat
cream cheese and sugar in
a large bowl until creamy.
Add pumpkin, sour cream, 
pumpkin pie spice, ground 
cloves and beat until well
combined. Add eggs, one
at a time, and beat just 
until combined.
Pour filling into crust, almost
to top, and bake at 325 for 
50-60 minutes, or until tester
comes out clean.
Transfer cheesecakes to rack
and cool for 10 minutes. 
Invert on plate, and quickly 
stand right side up. Spoon
caramel sauce into the center
of each cake. Be liberal and
allow it to goo down the side.
Sprinkle with chopped pecans.
Oooey, gooey and yummy!

May also be made
crustless!