MINI PUMPKIN CHEESECAKE WITH PRALINE TOPPING

Mini Pumpkin Cheesecake with Praline Topping image

Provided by Jeanne Bridges

Time 50m

Number Of Ingredients 19

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

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.