These Mini Pumpkin Pecan Praline Cheesecakes are nothing short of AMAZING! Your family and friends will think you toiled over this decadent dessert for hours! But they’re really pretty easy to put together! Read on to find out how!
I’m so excited to share this recipe with you! I know it’s been a few weeks since my last post, but there are some exciting things going on here at Cornfed Creations! We’ve been very busy and I can hardly wait to share the reasons why….
But I digress, so let’s get back to the recipe at hand. I’m like many other folks who love the comforting and ‘Fall’ flavor of pumpkin. When paired with the crunchy pecan praline that tops these yummy cheesecakes, well, let’s just say the taste is absolutely over the top!
Something else I really like about these Mini Pumpkin Pecan Praline Cheesecakes is that they are large enough to give you all the flavor and texture that’s packed inside, but small enough to keep the guilt of over indulging at bay (when you just have one, which is hard to do). Lol
If you have a food processor, utilizing it during the steps of this recipe really makes the process that much easier and quicker. The crust can be completed, start to finish, in the work bowl of a food processor. Combining the gingersnap cookies and pecans along with the sugar, spices and melted butter makes it a snap to put together!
When ready, add enough crumb mixture to cover the bottom of lined muffin tins. Then, using a spoon (or in my case, the back of an ice cream scoop), press the crumb mixture down evenly over the bottom of the muffin tins. Then set aside.
Now, it’s time to work on the filling for Mini Pumpkin Pecan Praline Cheesecakes! The filling, too, can be completely put together in the work bowl of a food processor. I suggest that the cream cheese be processed and blended first. Then add the remaining ingredients and blend all together.
Filling each muffin tin, as shown above, allows enough filling for 18 Mini Pumpkin Pecan Praline Cheesecakes!
Baking takes approximately 30 minutes or until the cheesecakes are just set. I mix the pecan praline topping together while the cheesecakes are baking. This process may seem a little intimidating, but really, it’s not that difficult :). Here’s how:
Prepare a sheet pan by coating with a thin layer of butter, then line with parchment paper. Next, mix the brown and granulated sugars together with the cream and stir together until to comes to a rolling boil. Allow it to boil for 2-3 minutes, then stir in the butter, cinnamon, pecans and vanilla. Cook and stir until the temp reaches between 260 and 275 on a candy thermometer. Remove from heat and pour onto the prepared sheet pan. Allow to cool completely. Then crumble and add to top of baked cheesecakes.
Mini Pumpkin Pecan Praline Cheesecakes are simple, easy and decadently delicious! Give this recipe a try! I’m sure you’ll be glad that you did! And please, be sure to drop me a line, with your opinion! I’d love to hear from you!! 🙂
Lisa - Cornfed Creations
Yields 18 mini cheesecakes
Quick, easy & decadent
30 minPrep Time
40 minCook Time
1 hr, 10 Total Time
Save RecipeIngredients
Instructions
- Preheat oven to 350’F; set aside. Line muffin tins and set aside.
- For the crust,in the work bowl of a food processor, add gingersnap cookies and pecans. Process until both are finely ground. Add the brown sugar and cinnamon to cookie crumb mixture and process briefly to combine. Then add melted butter to mixture and process briefly until well combined. To the muffin tins, add enough cookie crumb mixture to cover the bottom of each liner. Press mixture into liners to make the crust; set aside.
- For the filling, in the work bowl of a food processor, briefly process the softened cream cheese. Then add the sour cream and process until combined well. Add eggs, brown sugar, pumpkin flavoring, cream, pumpkin and cinnamon. Process together until all ingredients are well combined. Pour filling into muffin tins. Filling level should be just under the top of the liner. Bake for 30 minutes or until filling is just set. Allow to cool.
- For the praline topping, grease a sheet pan and line with parchment paper; set aside. In a heavy sauce pan, combine brown and granulated sugars with heavy cream. Over medium heat, cook and stir together until mixture comes to a rolling boil. Boil for 2 to 3 minutes, and then stir in the butter, cinnamon, pecans and vanilla. Continue to cook and stir until temperature of the mixture reaches between 260’-275’F. Pour onto prepared pan and allow to cool. Once cooled, crumble praline topping and add about a tablespoon to the top of each mini cheesecake. Chill until ready to serve. Makes 18 mini cheesecakes.
Notes
Using a food processor cuts down on the prep time!
If you love these recipes, check out my Cornfed Creations Cookbook ! It features over 100 different recipes for quick and easy meal fixin’s.