mini pumpkin cheesecake with praline topping

★★★★★ 2
Lakelubber avatar
By Jeanne Bridges
from 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".

★★★★★ 2
serves 12
prep time 25 Min
cook time 25 Min
method Bake

Ingredients For mini pumpkin cheesecake with praline topping

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

  • 1
    Pre-heat oven to 325. Spray the wells of a 12 cup miniature cheesecake pan with nonstick cooking spray.
  • 2
    Combine crust ingredients and mix well.
  • 3
    Divide the crumb mixture evenly into each of the cups and press firmly into the bottoms.
  • 4
    In a small bowl, combine the pumpkin, cinnamon, and pumkin pie spice, and then set aside.
  • 5
    Using slow speed, beat the cream cheese until smooth.
  • 6
    Add the sugars and continue beating until smooth and creamy, scraping the sides as needed.
  • 7
    Add the pumpkin mixture and mix until blended.
  • 8
    Add the egg and egg white and beat on slow just until well blended.
  • 9
    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.
  • 10
    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.
  • 11
    To make the topping, combine all ingredients in a small saucepan and bring to a boil.
  • 12
    Reduce heat and simmer for 5 minutes.
  • 13
    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.
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