Mini Pumpkin Cakes With Praline Sauce Recipes

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.

MINI PUMPKIN CAKES

Steps:

• In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fold in walnuts. Spoon by 1/2 cupfuls into 12 greased miniature fluted tube pans. Bake at 350° until set, about 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the confectioners' sugar, water and maple flavoring until smooth; tint orange with red and yellow food coloring. Place wire racks with cakes over waxed paper. Spoon half of the glaze evenly over tops and sides of cakes, letting excess drip off. Let stand until glaze is set. Repeat with remaining glaze. , In a small bowl, beat confectioners' sugar and water until smooth; tint green. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round pastry tip. Fill bag with green frosting. Pipe vines on the pumpkins. For stem, insert a Tootsie Roll piece in the center of each pumpkin.