Mini Pumpkin Cheesecake with Praline Topping

1
Jeanne Bridges

By
@Lakelubber

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".

Rating:

★★★★★ 2 votes

Comments:
Serves:
12
Prep:
25 Min
Cook:
25 Min

Ingredients

  • 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 pumkin (not pumkin 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 large
    egg
  • 1
    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

Step-by-Step

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

Printable Recipe Card

About Mini Pumpkin Cheesecake with Praline Topping





Show 14 Comments & Reviews

Strawberry Recipes You Need To Make This Summer

Strawberry Recipes You Need to Make This Summer

Kitchen Crew

There are many surprising health benefits of strawberries . They are loaded with Vitamin C which helps support a healthy immune system. Their anti-inflammatory and antioxidant benefits can help protect...

15 Coffee Break-worthy Coffee Cake Recipes

15 Coffee Break-Worthy Coffee Cake Recipes

Kitchen Crew @JustaPinch

Acceptable as a breakfast treat or a light dessert, no one can pass up a piece of coffee cake. Brew an extra pot of coffee today, because we've found 15...

Easy Homemade Buttercream Frosting Recipe

Easy Homemade Buttercream Frosting Recipe

Kitchen Crew @JustaPinch

Store-bought frosting is convenient and easy but making homemade buttercream icing is just as simple and super tasty. Thick and dense with a silky texture, this American buttercream recipe is...