No Bake Salted Pecan Pumpkin Cheesecake

Steps

• 1

  Preheat oven to 400°F. Spread out pecans in an even layer on a baking sheet. Toast for about 5-7 minutes until fragrant. Remove from oven.
• 2

  Reserve about 8 pecans to top the cheesecakes if desired. Then crumble the rest by hand or in a food processor. Toss together the crumbled pecans with the melted butter, brown sugar and sea salt until combined. Then portion the pecan crust evenly into your serving dishes or ramekins, and press down lightly to flatten. (I used about 2 tablespoons per serving dish.)
• 3

  To make the filling, use a food processor or electric mixer to whip the cream cheese until smooth. Add in the pumpkin puree, yogurt, sugars, cinnamon, nutmeg and cloves, and continue mixing until smooth. (Although a few little lumps are ok!)
• 4

  Fold in 2 cups of the whipped cream by hand, combining until smooth. Then use a pastry bag or a spoon to portion the filling evenly into your serving dishes.
• 5

  Top with the remaining whipped cream, and if desired, your reserved pecans. Serve immediately, or refrigerate up to 2 hours.