Mini Pumpkin Cheesecakes with Caramel Pecan Topping

Pumpkin, spices and pecans make a winning combination. In fact, with this much flavor, you’ll want to make these often.
 
Adapted from "175 Best Babycakes Cupcake Maker Recipes: Easy Recipes for Bite-Size Cupcakes, Cheesecakes, Mini Pies and More!" by Kathy Moore, published by Robert Rose Press. Images by Colin Erricson.
 

Makes 16 to 18 cheesecakes
Ingredients & Tools:
 
Crusts
1⁄2 cup graham wafer crumbs (125 mL at left)

1 tbsp granulated sugar (15 mL)
1⁄4 tsp ground cinnamon (1 mL)
2 tbsp butter, melted (30 mL)
 
Filling
8 oz cream cheese, softened (250 g)
1⁄4 cup granulated sugar (60 mL)
2 tbsp packed brown sugar (30 mL)
1 egg, at room temperature (1)
1⁄3 cup canned pumpkin purée, not pie filling(75 mL)
1 tbsp all-purpose flour (15 mL)
1⁄4 tsp ground cinnamon (1 mL)
1 tbsp heavy or whipping (35%) cream (15 mL)
 
Topping
1 tbsp butter (15 mL)
1⁄4 cup packed brown sugar (60 mL)
2 tbsp heavy or whipping (35%) cream (30 mL)
1⁄3 cup chopped pecans, toasted (75 mL)
1⁄2 tsp vanilla extract (2 mL)

Source: ,Amazon.com: 175 Best Babycakes Cupcake Maker Recipes: Easy...

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