Mini Pumpkin Cheesecake with Praline Topping
By
Jeanne Bridges
@Lakelubber
1
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".
Ingredients
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CRUST
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1/3 cgraham cracker crumbs
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1/4 cground pecans
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2 Tbspbrown sugar, light
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2 Tbspbutter, melted
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FILLING
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1/2 ccanned pumkin (not pumkin pie mix)
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1/2 tspcinnamon
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1/2 tsppumpkin pie spice
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8 ozcream cheese, room temperature
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1/4 cbrown sugar, light
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2 Tbspsugar
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1 largeegg
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1egg white
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TOPPING
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1/2 stickbutter
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1/2 cdark brown sugar
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1/2 cheavy cream
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1/2 cpecans, chopped
How to Make Mini Pumpkin Cheesecake with Praline Topping
- 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.
- 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.
- 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.
About Mini Pumpkin Cheesecake with Praline Topping
Course/Dish: Cakes Other Desserts
