Favorite Fall Flavors: Turn 3 Classic Pies Into Cheesecakes

Transform these 3 classic pie recipes into mini cheesecakes for a treat the whole family will love.

The harvested flavors of fall are in the air! Everyone loves a fall pie, but why not surprise your family and friends with a new take on apple, pumpkin and pecan desserts? May we present: fall cheesecakes inspired by classic pies.

Ingredients

Topping
1 apple, peeled and coarsely chopped
2 teaspoons freshly squeezed lemon juice
1 tablespoon plus 1½ teaspoons sugar
¾ teaspoon ground cinnamon

Crust
⅔ cups flour
4 tablespoons butter
3 tablespoons sugar
½ teaspoon vanilla extract

Filling
12 ounces cream cheese, at room temperature
¾ cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract

Instructions

1. Place rack in the middle of the oven. Heat the oven to 350 F. Line a standard cupcake pan with paper liners
2. Topping: In a small bowl, toss the apples, lemon juice, sugar and cinnamon to combine. Set aside
3. Crust: In a mixer, beat the flour, butter, sugar and vanilla to combine
4. Roll and shape the crust into a 12-inch log. Divide the log into (12) 1-inch pieces. Evenly pat each piece into the bottom of each cupcake mold. Prick dough and bake until base just begins to pull away from the edge, 9 to 11 minutes. Cool 10 minutes
5. Filling: In a large bowl, beat the cream cheese until smooth, scraping down the side of the bowl as needed. Add the sugar and beat only to combine. Add eggs, one at a time, beating only to combine. Add vanilla and beat only to combine. Fill each liner to the top with about ⅓ cup batter
6. Top the cheesecake batter with evenly divided amounts of the apple mixture
7. Bake until the cakes are just domed, 23 to 28 minutes. Cool completely on a rack

Ingredients

Crust
½ cup pecans
¼ cup unsalted butter
½ cup graham cracker crumbs
¼ cup sugar

Filling
1 pound cream cheese, at room temperature
½ cup brown sugar
¼ cup granulated sugar
1 tablespoon plus 1½ teaspoons flour
¾ teaspoon ground ginger
½ teaspoon ground cinnamon
2 large eggs, at room temperature
1 15-oz can pumpkin puree
¼ cup heavy cream
¾ teaspoon vanilla extract

Topping
1 cup sour cream
⅓ cup brown sugar

Instructions

1. Place rack in the middle of the oven. Heat the oven to 350 F. Line 16 wells of a standard cupcake pan with paper liners
2. Crust: In a small resealable plastic bag, using a rolling pin, crush the pecans. In a small pot over medium heat, melt the butter. Stir in graham cracker crumbs, pecans and sugar to combine. Pat one rounded tablespoon of crumbs over the bottom of each cupcake liner. Bake until the pecans are fragrant, 5 to 7 minutes
3. Filling: In a large bowl, beat the cream cheese until smooth, scraping down the side of the bowl as needed. Add the brown and granulated sugars, beating just until combined. In a small bowl, whisk the flour, ginger, cinnamon and flour to combine; add to cream cheese mixture and beat until just combined. Add eggs, one at a time, beating only to combine. Add pumpkin puree, cream and vanilla, and beat just to combine. Fill each liner to the top with about ⅓ cup batter
4. Bake until the cakes are just domed, 18 to 23 minutes. Cool completely on a rack
5. Topping: Top each cheesecake with 1 tablespoon sour cream and about 1 teaspoon brown sugar

Tip: For an alternative topping, try classic whipped cream with a pinch of cinnamon.

Ingredients

Crust
1 frozen pie shell, thawed

Cheesecake Layer
6 ounces cream cheese, at room temperature
⅓ cup sugar
1 large egg, at room temperature
½ teaspoon vanilla extract

Pecan Layer
¾ cup pecans, toasted*
⅔ cup light corn syrup
⅔ cup light brown sugar
3 large eggs, at room temperature whisked to combine
3 tablespoons unsalted butter, melted
½ teaspoon vanilla extract

Tip: Heat the oven to 350 F. On a cookie sheet, toast the pecans until fragrant, 6 to 8 minutes.

Instructions

1. Place rack in the middle of the oven. Preheat the oven to the temperature indicated on the pie crust package. Line a standard cupcake pan with paper liners. Set aside to cool
2. Crust: Using a 2½-inch biscuit cutter, cut 12 rounds from the pie dough. Place one in each cupcake liner. Dock the rounds with a fork. Bake according to package directions
3. Cheesecake Layer: Heat the oven to 350 F. In a large bowl, beat the cream cheese until smooth, scraping down the side of the bowl as needed. Add the sugar and beat only to combine. Add the egg and vanilla, beating only to combine. Dollop a rounded tablespoon of filling in each liner
4. Pecan Layer: Evenly divide pecans over the cheesecake batter. In a medium bowl, whisk the corn syrup, brown sugar, eggs, butter and vanilla to combine. Pour mixture over the pecans
5. Bake until the cakes are just domed, about 20 minutes. Cool completely on a rack

Tip: To get rid of tough baked-on messes, use Cascade Complete ActionPacs for a powerful clean without the prewash.