mini pumpkin cheesecake with praline topping
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.
Ingredients
- CRUST
- 1/3 cup graham cracker crumbs
- 1/4 cup ground pecans
- 2 tablespoons brown sugar, light
- 2 tablespoons butter, melted
- FILLING
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 8 ounces cream cheese, room temperature
- 1/4 cup brown sugar, light
- 2 tablespoons sugar
- 1 large egg
- 1 large egg white
- TOPPING
- 1/2 stick butter
- 1/2 cup dark brown sugar
- 1/2 cup heavy cream
- 1/2 cup pecans, chopped
How To Make mini pumpkin cheesecake with praline topping
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Step 1Pre-heat oven to 325. Spray the wells of a 12 cup miniature cheesecake pan with nonstick cooking spray. -
Step 2Combine crust ingredients and mix well.
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Step 3Divide the crumb mixture evenly into each of the cups and press firmly into the bottoms.
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Step 4In a small bowl, combine the pumpkin, cinnamon, and pumkin pie spice, and then set aside.
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Step 5Using slow speed, beat the cream cheese until smooth.
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Step 6Add the sugars and continue beating until smooth and creamy, scraping the sides as needed.
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Step 7Add the pumpkin mixture and mix until blended.
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Step 8Add the egg and egg white and beat on slow just until well blended.
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Step 9Spoon 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.
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Step 10Bake 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.
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Step 11To make the topping, combine all ingredients in a small saucepan and bring to a boil.
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Step 12Reduce heat and simmer for 5 minutes.
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Step 13After 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
