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...
Provided by Jeanne Bridges
Categories Other Desserts
Time 50m
Number Of Ingredients 19
Steps:
- 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.
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Maher Haroon
[email protected]Overall, I thought these cheesecakes were pretty good. I would definitely make them again.
Shrouk Salah
[email protected]These cheesecakes are a bit too sweet for my taste, but I still enjoyed them.
debstarofficial
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed these cheesecakes. The praline topping is amazing!
MUSTAFA ATTAI
[email protected]These cheesecakes are a bit pricey to make, but they're worth it for a special occasion.
Nuka Princess
[email protected]I'm not sure if I did something wrong, but my cheesecakes didn't turn out as smooth as I would have liked.
Oscar Nkhoma
[email protected]The praline topping is the star of the show.
Jose Reyna
[email protected]These cheesecakes are so rich and creamy. I love them!
Jessica Mkhungo
[email protected]I'm going to try making these cheesecakes with a different type of fruit topping next time.
Larry crowder
[email protected]These cheesecakes would be perfect for a fall party.
Adekunle Abdulgafar omobolaji
[email protected]I made these cheesecakes gluten-free by using a gluten-free graham cracker crust. They were still delicious!
Chandan Chaudhary
[email protected]I had to use a different type of cream cheese because I couldn't find the one the recipe called for. The cheesecakes still turned out great.
moieseng kgomo
[email protected]These cheesecakes took a bit longer to bake than the recipe said.
Jamal Fareed
[email protected]The cheesecakes are a bit runny.
Bridget Nalwadda
[email protected]The crust is a little too thick for my liking.
Tebogo Andile
[email protected]These cheesecakes are a bit too sweet for my taste.
MUDASSAR 0001
[email protected]I'm not a big fan of pumpkin, but I loved these cheesecakes! The praline topping really makes them.
Life Lifepubg
[email protected]These cheesecakes are so easy to make and they taste amazing! The pumpkin flavor is perfect for fall.
Marajul Islam
[email protected]I made these mini pumpkin cheesecakes for a party and they were a huge hit! The praline topping is so delicious and adds a nice crunch. I will definitely be making these again.