Let me tell you about the dessert that completely changed my autumn entertaining game! Last year, I was scrambling to find the perfect dessert for our annual harvest party – something that screamed fall but wouldn’t leave me stuck in the kitchen while my guests were having fun. That’s when these pumpkin pecan cheesecake cups came into my life, and honestly, they’ve been my go-to ever since.
What I love most about these little beauties is how they combine all the best parts of fall into one perfect bite. You get that rich, creamy cheesecake texture with warm pumpkin spice, a buttery graham cracker crust, and those gorgeous candied pecans on top that add the most satisfying crunch. Plus, they’re individual portions, which means no messy slicing and everyone gets their own perfect little treat!
These cups are fancy enough for your holiday table but simple enough for a cozy weekend baking session. Trust me, once you make these, they’ll become your signature fall dessert too.
Table of Contents
Recipe Overview
These pumpkin pecan cheesecake cups are everything you want in a fall dessert – creamy, spiced, and absolutely gorgeous. Each cup features a classic graham cracker crust, silky pumpkin cheesecake filling loaded with warm spices, and a crown of caramelized pecans that’ll make your guests think you’re a pastry chef.
The beauty of this recipe is that it looks incredibly sophisticated but is actually quite forgiving. The individual cup format means no worrying about perfect slices, and you can make them a day ahead (which actually makes them even better!).
Difficulty Level: Intermediate
Total Time: 4 hours (including chilling time)
Active Prep: 45 minutes
Serves: 12 cups
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs (about 12 crackers)
- ⅓ cup melted butter
- 3 tablespoons granulated sugar
- Pinch of salt
For the Cheesecake Filling:
- 16 oz cream cheese, room temperature (this is crucial!)
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- Pinch of salt
For the Pecan Topping:
- 1 cup pecan halves
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 1 tablespoon heavy cream
- Pinch of salt
Pro tip: Make sure your cream cheese and eggs are at room temperature – this prevents lumps and creates that silky smooth texture we’re after. I always take them out about 2 hours before baking!
Cooking Method
Preparing the Crust (15 minutes)
- Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners. I love using the pretty fall-colored ones if I can find them!
- Make the crust mixture by combining graham cracker crumbs, melted butter, sugar, and salt in a medium bowl. Mix until it feels like wet sand – you should be able to squeeze it and have it hold together.
- Press the crust into the bottom of each liner using the back of a spoon or a small measuring cup. You want it firmly packed but not so hard that it becomes tough. Here’s the secret: press down with gentle, even pressure and give each cup a little twist – this creates the perfect foundation!
- Bake the crusts for 8 minutes until they’re just set and lightly golden. Don’t worry if they puff up slightly – they’ll settle as they cool.
Making the Cheesecake Filling (20 minutes)
- Beat the cream cheese in a large bowl with an electric mixer until it’s completely smooth and fluffy – about 3 minutes. This step is where patience pays off! Any lumps now will show up in your final cups.
- Add the pumpkin puree and both sugars, beating until well combined. The mixture should be beautifully orange and completely smooth.
- Beat in the eggs one at a time, mixing just until incorporated after each addition. Don’t overbeat once the eggs are in – this can cause cracks later.
- Mix in the vanilla and all your spices until just combined. Take a moment to smell this mixture – it’s pure fall magic! The combination of cinnamon, nutmeg, ginger, and cloves creates that perfect pumpkin pie spice blend.
Assembly and Baking (25 minutes)
- Divide the filling evenly among the prepared crusts, filling each about ¾ full. I like to use a large spoon and work my way around the tin – it keeps portions nice and even.
- Bake for 18-20 minutes until the centers are almost set but still have a slight jiggle. They’ll continue cooking from residual heat, so don’t overbake! The tops should look set around the edges with just a tiny bit of movement in the center.
- Cool completely at room temperature, then refrigerate for at least 3 hours or overnight. This chilling time is non-negotiable – it’s what gives you that perfect cheesecake texture!
Preparing the Pecan Topping (10 minutes)
- Make the candied pecans while the cheesecakes chill. In a small skillet over medium heat, melt the butter and stir in brown sugar, cream, and salt.
- Add the pecans and stir constantly for 3-4 minutes until they’re coated and the mixture is bubbling and fragrant. The kitchen will smell absolutely incredible!
- Spread on parchment to cool completely. They’ll get beautifully crunchy as they cool – try not to eat them all before topping your cups!
Final Assembly
- Top each cup with the candied pecans just before serving. I like to break some into smaller pieces and leave others whole for visual interest.
Chef’s Tips & Variations
Storage secrets: These cups actually taste better the next day! Store them covered in the refrigerator for up to 4 days. The flavors meld together beautifully overnight.
Make-ahead magic: You can prepare these completely up to 2 days ahead, but add the pecan topping just before serving to maintain that perfect crunch.
Crust variations: Try using gingersnap cookies or vanilla wafers instead of graham crackers for a different flavor profile. Pecans in the crust are amazing too – just pulse ¼ cup with the crackers!
Flavor twists: Add a tablespoon of bourbon or rum to the filling for an adult version, or try maple syrup instead of some of the granulated sugar for deeper fall flavors.
Texture tip: For ultra-smooth filling, press the mixture through a fine-mesh sieve before filling the cups. It’s an extra step, but it creates restaurant-quality results!
Serving suggestions: These are perfect with a dollop of whipped cream, a drizzle of caramel sauce, or even a small scoop of vanilla ice cream. For special occasions, I sometimes dust them with a tiny bit of cinnamon sugar.
Pro tip for leftovers: If you have any candied pecans left over (though that’s rarely a problem!), they’re incredible on oatmeal, yogurt, or just eaten straight from the container.
Final Thoughts
These pumpkin pecan cheesecake cups have become such a staple in my fall baking rotation, and I know they’ll become one of yours too. There’s something so satisfying about creating individual desserts that look this elegant but are actually quite achievable in your own kitchen.
The combination of creamy pumpkin cheesecake and crunchy candied pecans is absolutely divine, and the fact that you can make them ahead makes them perfect for entertaining. Whether you’re hosting Thanksgiving dinner, bringing something to a potluck, or just want to treat your family to something special, these cups deliver every single time.
Don’t be intimidated if you’ve never made cheesecake before – the individual format is actually more forgiving than a whole cheesecake, and the results are just as impressive. You’ve got this! Give them a try this weekend, and I bet you’ll be making them all season long. Serve them alongside some warm apple cider or a cup of coffee, and you’ll have the perfect autumn evening treat that captures all the cozy flavors of the seaso