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. 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 :
- CRUST
- 1/3 cup(s) graham cracker crumbs
- 1/4 cup(s) ground pecans
- 2 tablespoon(s) brown sugar, light
- 2 tablespoon(s) butter, melted
- FILLING
- 1/2 cup(s) canned pumpkin (not pumpkin pie mix)
- 1/2 teaspoon(s) cinnamon
- 1/2 teaspoon(s) pumpkin pie spice
- 8 ounce(s) cream cheese, room temperature
- 1/4 cup(s) brown sugar, light
- 2 tablespoon(s) sugar
- 1 large egg
- 1 large egg white
- TOPPING
- 1/2 stick(s) butter
- 1/2 cup(s) dark brown sugar
- 1/2 cup(s) heavy cream
- 1/2 cup(s) pecans, chopped
Intructions :
- Pre-heat oven to 325. Spray the wells of a 12 cup miniature cheesecake pan with nonstick 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 a 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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Keyword : recipe-American-Cakes-Bake