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Homemade pumpkin mini cheesecakes with pecans

Cheese. Cake. Pumpkin.

If you find three more delightful words then I will bake and personally deliver one of these bad boys to your house.

There are two ways you can go about this recipe, buy some pre-made pumpkin dough or make it from scratch.

If you plan to make the pumpkin cookie dough then here’s what you need to do. Once the cookie dough is made then you’ll be set and smug to follow the rest of the recipe.


A pack of Pillsbury Pumpkin Cookies or your very own pumpkin cookie dough
Cupcake holders
1 egg
1/2 teaspoon of vanilla extract
1/2 teaspoon of pumpkin spice
225 grams of cream cheese (Philadelphia is what I use)
50 grams (1/4 cup) of brown sugar
About 20 to 25 pecan nuts
Baking tray


Preheat your oven to 175ºC (350ºF).
Cut the pumpkin cookie dough balls in half and press them into the cupcake liners and bake them on the oven while you make the cheesecake mixture (about 5 to 10 minutes).
Place the cream cheese in a bowl and stir until smooth. Mix in the vanilla extract, pumpkin spice and egg. Stir until smooth.
Mix in the sugar.
Remove the cookie dough from the oven and put a large dollop of the cheesecake mixture on top of half the biscuits.
Place a half-baked pumpkin cookie dough on top of the cheesecake mix.
Cook until slightly brown.
Take the pecan nuts and place them on top of the mini-cheese cakes.

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