Mini Bourbon Pumpkin Praline Cheesecakes Recipes

MINI BOURBON PUMPKIN PRALINE CHEESECAKES

Steps:

• Preheat oven to 325 degrees.
• In a small bowl, mix together the cookie crumbs, cinnamon, butter and salt until moistened. Divide the mixture evenly among the wells of a mini cheesecake pan and press down firmly. Bake for 8-10 minutes or until set. Remove from the oven and allow to cool to room temperature.
• Using an electric mixer, beat the cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Add eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Divide the mixture evenly among the wells of the cheesecake pan filling to just below the top of the pan.
• Bake the cheesecakes for 20 minutes until the edges are firm but the center is still jiggly. Transfer the pan to a cooling rack and allow to cool to room temperature. When cool transfer to the refrigerator and chill overnight.
• When the cheesecakes are cool, remove them from the pan and place on a wire rack.
• In a large saucepan over medium high heat, combine the sugar, half and half, butter, baking soda and vanilla. Stir the mixture until boiling and the sugar has disolved completely. Turn the heat to medium low and continue stiring until the mixture reaches 238 - 241 degrees on a candy thermometer or soft ball stage. (The mixture will begin to take on a light caramel color.) Stir in the pecans and remove from the heat. Stir the mixture until it begins to thicken and becomes creamy. Using a spoon drop heaping tablespoons of praline mixture onto the top of each cheesecake and allow to cool. Mixture will harden when cool. (If the praline mixture seizes because it cooled too quickly, add more half and half one tablespoon at a time until the mixture becomes creamy again.)
• Chill the cheesecakes until ready to serve. Can be made up to 24 hours in advance.

MINI PUMPKIN CHEESECAKE WITH PRALINE TOPPING

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.