Real Recipes From Real Home Cooks ®

mini pumpkin cheesecake with praline topping

(3 ratings)
Blue Ribbon Recipe by
Jeanne Bridges
Chapin, SC

This recipe uses the mini cheesecake pan. I love cheesecake and have had so much fun using these pans, but it was hard finding recipes for them at first. For this one, I combined portions of several other recipes and then continued to tweak it until it was just right. I made a lot of these cheesecakes between Thanksgiving and Christmas. They are the perfect size for parties, gatherings, or any time you want "just a few bites".

Blue Ribbon Recipe

These pumpkin cheesecakes are scrumptious little beauties. The brown sugar pecan crust is a wonderful complement to the fall spices in the pumpkin cheesecake filling. On top is a delicious praline pecan glaze. One bite of these individually portioned cheesecakes and you'll be in heaven. They'll be the talk of your holiday party.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 12 serving(s)
prep time 25 Min
cook time 25 Min
method Bake

Ingredients For mini pumpkin cheesecake with praline topping

  • 1/3 c
    graham cracker crumbs
  • 1/4 c
    ground pecans
  • 2 Tbsp
    brown sugar, light
  • 2 Tbsp
    butter, melted
  • 1/2 c
    canned pumpkin (not pumpkin pie mix)
  • 1/2 tsp
  • 1/2 tsp
    pumpkin pie spice
  • 8 oz
    cream cheese, room temperature
  • 1/4 c
    brown sugar, light
  • 2 Tbsp
  • 1 lg
  • 1 lg
    egg white
  • 1/2 stick
  • 1/2 c
    dark brown sugar
  • 1/2 c
    heavy cream
  • 1/2 c
    pecans, chopped

How To Make mini pumpkin cheesecake with praline topping

  • Spraying cupcake tin with nonstick spray.
    Pre-heat oven to 325. Spray the wells of a 12 cup miniature cheesecake pan with nonstick cooking spray.
  • Crust ingredients in a bowl.
    Combine crust ingredients and mix well.
  • Pressing crust into cupcake tins.
    Divide the crumb mixture evenly into each of the cups and press firmly into the bottoms.
  • Pumpkin, cinnamon, and pumkin pie spice combined.
    In a small bowl, combine the pumpkin, cinnamon, and pumkin pie spice, and then set aside.
  • Beating cream cheese until smooth.
    Using slow speed, beat the cream cheese until smooth.
  • Adding sugars to the cream cheese.
    Add the sugars and continue beating until smooth and creamy, scraping the sides as needed.
  • Mixing in the pumpkin.
    Add the pumpkin mixture and mix until blended.
  • Adding an egg and egg white.
    Add the egg and egg white and beat on slow just until well blended.
  • Batter poured over crust.
    Spoon this mixture over the crusts, dividing it evenly among the 12 cups. Tap the pan lightly on the counter a few times to remove large air bubbles and to make sure cups are filled evenly.
  • Baking the mini pumpkin cheesecakes.
    Bake for approximately 23-24 minutes or until filling is set. Allow cheesecakes to cool completely and then remove them from the pan. Refrigerate for several hours before removing the bottom disks from the cheesecakes.
  • Topping ingredients in a saucepan.
    To make the topping, combine all ingredients in a small saucepan and bring to a boil.
  • Simmering the praline topping.
    Reduce heat and simmer for 5 minutes.
  • Spooning the topping over the cooled pumpkin cheesecake.
    After the mixture has cooled slightly, spoon a small amount onto the tops of the cooled cheesecakes. Any leftover topping can be stored in the refrigerator and used for ice cream, etc.