Mini Pumpkin Cheesecake with Praline Topping
Mini Pumpkin Cheesecake with Praline Topping
by Jeanne Bridges from Chapin, SC
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.
Ingredients
- 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 pumpkin (not pumpkin 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 lg egg
- 1 lg egg white
- TOPPING
- 1/2 stick butter
- 1/2 c dark brown sugar
- 1/2 c heavy cream
- 1/2 c pecans, chopped
See directions for mini pumpkin cheesecake with praline topping
Just A Pinch Recipes is a coming-together of hometown cooks and the timeless, proven recipes that pass through generations. The old-fashioned recipe swap now extends to blue-ribbon cooks across the map… each bringing their own unique flavor to the table: from mom’s Georgia peach pie to that creamy Wisconsin cheese soup you look forward to every winter.
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