Pumpkin Cheesecake with Caramel Pecan Topping: Babycakes Style
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I remember growing up with a ‘play kitchen’ and how excited I was when I progressed to my very own Easy -Bake Oven. Not only did I get to whip up my own little tiny cakes, but I could actually eat them! And I’m pretty sure Mom and Dad assured me they were the best they’d ever had!
And a girl’s baking obsession began………….
I was recently asked if I would like to review Babycakes Cupcake Maker. A grown-up version of the Easy Bake Oven! and the best part………..I didn’t have to cook with a light bulb!
This “two-bite” cupcake maker not only cooks from the top and bottom, allowing you to make foolproof cupcakes and savory treats in no time, but there’s no need for greasing and scrubbing pans or turning on the oven!
If you already have the Babycakes Cupcake Maker on your holiday wishlist, then I think you’re going to want to add the 175 Best Babycakes Cupcake Maker Recipe book to your list! Select Brands brought in Roxanne Wyss and Kathy Moore, small-appliance chefs who develop recipes for the Rival Crock-Pot. The two became obsessed, and started adapting recipes for this new small appliance!
Not only can you find recipes for bite-size cupcakes, cheesecakes, and mini pies, but savory muffins and biscuits as well as appetizers with bases of bread, pie dough, phyllo dough, and wonton wrappers. The book even has After School Snack and Gluten-Free chapters as well!
As it turned out, I had as much fun using this little appliance, at {ahem} 40-something, as I did my Easy-Bake Oven at eight years old.
A quick glance thru 175 recipes, and I knew the Pumpkin Cheesecake with Caramel Pecan Topping had my name on it!
Take a look at how easy it is……..
I lined it with mini cupcake papers, but for many recipes you don’t even need liners at all.
Filled each well with gingersnap crust, and used the pie crust tool (included) to tap crust into the liner
Poured 1-1/2 tablespoons of cheesecake filling on top, closed the Babycakes maker, and baked for about 9 minutes
Refrigerate for three hours.
I then topped them with the caramel pecan topping and a dollop of whipped cream and sprinkled with a little pumpkin pie spice!
Pumpkin Cheesecake with Caramel Pecan Topping (recipe below)
This would make a great holiday gift idea! You can find them both online at the Babycakes store and on Amazon , as well as, Kohl’s stores, Bed Bath and Beyond, and other retailers, including many book stores.
I slightly adapted the recipe in the Babycakes recipe book.
Table of Contents
Pumpkin Cheesecake with Caramel Pecan Topping: Babycakes Style
Summary: Pumpkin, spices and pecans make a winning combination in a gingersnap crust.
Ingredients
Crusts
- 1/2 cup gingersnap crumbs (or graham wafers) 125 mL
- 1 tbsp granulated sugar 15 mL
- 1/4 tsp 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 75 mL (not pie filling)
- 1 tbsp all-purpose flour 15 mL
- 14 tsp ground pumpkin pie spice 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
- 1/2 cup chopped pecans, toasted (see tip, 75 mL at left)
- 1/2 tsp vanilla extract 2 mL
Instructions
- Crusts: In a small bowl, combine ginger snap crumbs, sugar and cinnamon. Stir in butter.
- Place a paper liner in each well. Spoon about 1-1?2 tsp (7 mL) crumb mixture into the bottom of each liner. Use the pie forming tool to tap crust into liner.
- Filling: In a medium bowl, using an electric mixer on medium speed, beat cream cheese for 1 minute or until fluffy. Beat in granulated sugar and brown sugar until smooth. Reduce mixer speed to low and beat in egg and pumpkin until just combined. Beat in flour, pumpkin pie spice and cream just until smooth (do not overbeat). in sugar until stiff peaks form.
- Spoon about 1-1/2 tbsp (22 mL) filling over crust in each liner. Bake for 7 to 9 minutes or until filling is puffed at the edges and softly set at the center. Using a small offset spatula, carefully transfer cheesecakes to a wire rack to cool. Repeat with the remaining crusts and filling. Refrigerate for at least 3 hours, until chilled and set.
- Topping: Place butter in small microwave-safe glass bowl. Microwave on High for 30 to 40 seconds or until melted. Stir in brown sugar and microwave on High for 30 seconds. Stir well. Microwave in 10-second intervals, stirring after each, until sugar is dissolved and mixture is bubbling. Stir in cream until well blended. Microwave on High in 10-second intervals until mixture is bubbling. Stir until smooth. Stir in pecans and vanilla. Let cool for 3 minutes, then spoon topping over each cheesecake. Top with whipped cream, garnish with pumpkin pie spice. Serve immediately, or refrigerate for up to 5 days.
Notes
Toasting Pecans intensifies their flavor.
Do not let cheesecakes stand at room temperature for more than 2 hours. Store in refrigerator.
Use a small offset spatula to lift the cheesecakes from the wells. Be careful not to scrape the coating on the cupcake maker.
Disclaimer: I was given a Babycakes Cupcake Maker and recipe book for this post. All views, opinions, and love of sweets are all my own.
Tidymom is a participant in the amazon services llc associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.
There really is nothing like a classic cheesecake with fresh strawberry sauce. But then I go and hear about the chocolate-peanut butter or mocha varieties, and I go a little weak in the knees. Still, I think in the end I’ll always go back to the original.
I “like” Plugged Into Cooking on FB. 🙂
I love anything with peanut butter. Peanut butter cupcakes, cheesecakes…you name it. I would do some amazing peanut butter desserts with the Babycakes Cupcake Maker!
I also ‘liked’ the “Plugged Into Cooking” facebook page. WHOA!!!!
I love plain old chocolate cupcakes with white icing – boring but delicious.
I love peanut butter cup cupcakes with chocolate frosting. Thanks for the chance to enter.
I am a facebook fan of Plugged Into Cooking. Thanks for the chance to enter.
I lOVE Red Velvet cupcakes!!
anything that has chocolate in it or on it
right now i love all things pumpkin!
i like plugged into cooking on facebook!
OH MY! My MOST favorite cheese cake is New York Style, drizzled with caramel and topped with pecan halves. Now, if I could make this FASTER in the BabyCakes Cupcake Maker…my husband would fall in love with me all over again! ♥
OH! and I have Tweet’d: I want to win a Babycakes Cupcake Maker and Recipe book from @SelectBrands & @TidyMom http://ow.ly/7mrsB
Now hand over the machine and book and no one will get hurt! 😉 Just kidding…NOT!!!
Thank you so much for sharing this nifty machine on your blog…now I just HAVE to have one! (wink)
P.S. I also liked the Plugged into Cooking FB page 🙂
Cupcakes? Chocolate. Definitely. Maybe with peanut butter. 🙂
Cheesecake? Plain with strawberries or cherries. Or chocolate cheesecake with cherries. Yum. 🙂
All things pumpkin with a side of Pumpkin Cheesecake … my mouth is watering over these NEW FAVORITES of mine.
Oh how I love cheescake but to choose? Either pumpkin or rasberry.
Cheesecake: key lime, turtle, chocolate, just plain original cheesecake!
My favorite cheescake is just a simple plain one that is rich and creamy.
My Favorite is Pumpkin Cheesecake, YUM!
I love dark chocolate!
I like Plugged Into Baking on FB
I mean Plugged into Cooking
I “liked” the Plugged into Cooking!
I twitted this giveaway!
I lke plugged into cooking on facebook
My favorite Cheesecake flavor is Chocolate Coconut *swoon* seriously drool worthy!!! Or Or Or – a sea salted caramel cheesecake – YUMMMMMMMMMMMMMMMM just sayin 🙂
I am totally Plugged Into Cooking and loving it too! “like on FB” (Cj Sch…..) 🙂
Any kind of cheesecake I dearly love. And there are so many different choices, it would be hard to pick just one! Luv them all!
Tweet Tweet went the birdie….
https://twitter.com/#!/LiveLaughLoveCj/status/133989621657894912
What a great idea for a 2 bite cupcake. With everyone wanting to cut back this makes a great dessert without over indulging.
Right now, I am loving some Red Velvet cupcakes!!!
Pumpkin cheesecake or tiramisu cupcakes!
I would have to go with Red Velvet! What a cool gadget!
Carrot cake is my favorite;
i Liked on fb…..I think your pumpkin looks irresistable
I’m a sucker for devil’s food cake and I really want to try one with pumpkin or caramel flavored frosting!
I like Plugged Into Cooking on FB
And I tweeted about the giveaway: https://twitter.com/#!/FantasticalSR/status/134027071394545664
My favorite flavor is caramel with browned butter icing.
I love love LOVE chocolate cheesecake! It’s my absolute favorite!!! It would be so awesome to have one of these, in case we don’t win, where can we get them?
I am a facebook fan.
‘Like’ ‘Plugged into Cooking’ on facebook!
I love caramel apple cheesecake.
Turtle Cheescake is a favorite. And Red Velvet Cupcakes. Yummm!
Chocolate Cheesecake with chocolate ganache. A girl can never have too much chocolate! I “like” plugged into cooking on face book too.
turtle cheesecake!
I love chocolate cupcakes. Thanks for the giveaway!
I liked Plugged Into Cooking on Facebook. Thanks!
I love all types of cheesecake. Thanks for the chance to win!
I love chocolate marble cheesecake. But, truth be known, EVERY flavor of cheesecake is my favorite! The babycakes cupcake maker is cute as can be! I would love to have one to bake with my granddaughters.
I love chocolate, but I love anything with pumpkin and pecan at this time of year. These types of appliances are perfect for someone with celiac disease on the gluten free diet. What a great invention!!