Mini Granola Pumpkin Cheesecakes with Salted Caramel Pecans

Bye bye apples…..helllllooooo pumpkins!

I was going to finish off September with more apple recipes but I can’t resist baking with pumpkins. These Mini Granola Pumpkin Cheesecakes with Salted Caramel Pecans is my first of many.  Hope you enjoy baking with pumpkins!

Mini Pumpkin Cheesecakes with Salted Caramel Pecans | A Sweet Baker

Every month I always look forward to baking something that incorporates different products from Life Made Delicious.  This month I used their Nature Valley Crunchy Granola Bars to make an amazing crust for these mini pumpkin cheesecakes.  I never thought of using granola bars as a crust but now that I’ve tried it I know it won’t be the last.

Mini Pumpkin Cheesecakes with Salted Caramel Pecans | A Sweet Baker

Mini Pumpkin Cheesecakes with Salted Caramel Pecans | A Sweet Baker

I also used my Salted Caramel recipe from my Apple Pie Chimichangas that I made a couple of weeks ago to drown the toasted pecans in.  I must say, it was the perfect topping since these mini cheesecakes are not too sweet so the topping gives it the little sweetness that you’re craving.

These mini sized cheesecakes are the perfect size serving, because if you’re anything like me the bigger the piece the better!  So, with these, it’s forced portion control.  Perfect!

Mini Pumpkin Cheesecakes with Salted Caramel Pecans | A Sweet Baker

Mini Pumpkin Cheesecakes with Salted Caramel Pecans | A Sweet Baker


Mini Granola Pumpkin Cheesecakes with Salted Caramel Pecans

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 50 minutes

Yield: 18-20 mini cheesecakes

Mini pumpkin cheesecakes on top of a granola bar crust and topped with salted caramel pecans. A perfect dessert for the Fall season!


    For the Cheesecakes:
  • 1 box Nature Valley Crunchy Oats 'n Honey granola bars
  • 1/4 cup butter, melted
  • 2 packages cream cheese, room temperature
  • 1 cup pure pumpkin puree
  • 3/4 cup sugar
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cloves
  • 3 eggs
  • For the Salted Caramel Pecans:
  • 1/3 cup Salted Caramel Sauce. See recipe here or use your favorite store-bought one.
  • 1/2 cup chopped toasted pecans.


For the Cheesecakes:
Preheat oven to 350 F.
Line 18-20 muffin cups with foil liners and set aside.
Using a food processor or a ziplock bag with a rolling pin, crush 8 granola bars until crumbly.
In a small bowl, combine the granola bars crumbs with the melted butter.
Evenly distribute the crumb mixture into the bottom of the muffin cups and press down to form a crust. I used the bottom of a small glass to press the granola mixture evenly on the bottom.
In a stand mixer with your whisk attachment, add the cream cheese and pumpkin puree. Whisk on medium until well blended, scraping down the sides of the bowls when needed.
While mixer is on low, add in the sugar, vanilla, cinnamon, ginger, nutmeg and cloves until all ingredients are well combined.
Add in the eggs, one at a time until fully incorporated.
Using a 1/4 measuring cup, pour batter on top of prepared granola crusts.
Bake in preheated oven for 25 minutes.
Remove from oven and let cheesecakes cool in the tins for 15 minutes before removing.
After 15 minutes remove from muffins tins and allow to cool completely.
Refrigerate for at least one hour before serving.
For the Salted Caramel Pecans:
Place pecans on an oven-safe dish and broil in your oven for about 4-5 minutes or until pecans are lightly toasted. While broiling you will want to watch the pecans the whole time as they will burn easily.
Once pecans are toasted, pour them into a non-stick frying pan with the 1/3 cup of salted caramel sauce.
On medium-low heat toss pecans in the salted caramel sauce until heated and well coated.
Pour 1 Tbsp. of pecan mixture over each cheesecake before serving.


* Total time includes 1 hour refrigeration time.

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Recipe adapted from Life Made Delicious

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  1. What a great idea to use granola for the crust! You know how I love pumpkin, these have to get added to my fall baking list!

  2. Oh my word, Liz! This looks and sounds absolutely delicious!!! YUM!

  3. Jamie Dietrich says:

    Your most recent food photos are scrumptious, and calorie free. Well done.

  4. I DO ENJOY BAKING WITH PUMPKINS HOW DID YOU KNOW?! ;) Heehee. Salted caramel pecans – as if I couldn’t enjoy this pumpkin cheesecake more, you add salted caramel pecans. YOU, my friend, are a genius!

  5. Wow! This is a stunner. I bet the flavours are great. Pinned!

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