Dessertscarlsbadcravings5.0
Pumpkin Spice Cheesecake Bites
These Mini Pumpkin Cheesecakes will be the hit of Thanksgiving and everyone’s new favorite fall dessert! They combine both lusciously creamy, warmly spiced pumpkin cheesecake with tantalizingly sweet and crunchy brown sugar pecan praline topping, all crowned with pillowy whipped cream. These mini pumpkin cheesecakes are also fabulous because they are easier to make than traditional cheesecake (no water bath or cracking), feed a crowd (they make 24), are fun to serve (and eat!) and they are make ahead friendly which eliminates all of that last-minute stress/hassle. You can even add the adorable whipped cream topping ahead of time with my trick for stabilized whipped cream. In this Min Pumpkin Cheesecake post, I’ve included step by step photos, tips and tricks and everything you need to know to make these Mini Pumpkin Cheesecakes the hit of the season, even if you’ve never made cheesecake before!
👥 24 Servings⏱️ Prep & Cook: 1h 44m⏳ Prep: 45 min🔥 Cook: 35 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- microwave
- mixing bowl
- whisk
📝 Preparation Steps
1
Crust
2
Preheat oven to 325 degrees F. Line two REGULAR SIZE muffin tins with cupcake liners and spray with cooking spray; set aside.
3
Melt butter in a large microwave safe bowl. Add finely ground graham crackers and sugar and stir until well combined. Evenly divide mixture between cupcake liners, about 1 1/2 tablespoon each. Firmly press the crumbs down on the bottom. Bake at 325 degrees F for ⏱️ 5 minutes. Remove and set aside to cool while you make the praline topping and cheesecake filling.
4
Pecan Praline Topping
5
Add pecans, brown sugar and salt to a bowl and stir until evenly combined. Add corn syrup and vanilla and mix until evenly combined; set aside. (You’ll top the praline with the granulated sugar later.)
granulated sugar2 tablespoon
6
Cheesecake filling
7
Add cream cheese and sugar to the bowl of an electric mixer fitted with the paddle attachment (may use hand electric mixer) and beat on medium speed ⏱️ 4 minutes, scraping down the sides of the bowl occasionally.
8
With mixer still running, add the eggs one at a time, then the egg yolk, mixing just until the yellow disappears after each egg.
large eggs (at room temperature)3egg yolk (at room temperature)1
9
Add the sour cream, lemon juice and vanilla and mix until well incorporated.
lemon juice2 teaspoons
10
Add the pumpkin puree cinnamon, cloves, nutmeg, and ginger and mix just until combined.
ground cinnamon2 teaspoons
11
Bake
12
Evenly distribute the filling between the 24 cupcake liners, about ¼ cup. Don’t fill the liners all the way up to the top (leave ¼-½-inch) because they will puff when baked. You may have a little extra cheesecake filling.
cup (8 TBS) unsalted butter1/2cup packed light brown sugar1/4cup sour cream (at room temperature)1/2cups pumpkin puree1 1/2cup packed dark brown sugar (may sub light)2/3cups cold heavy whipping cream1 1/2cup powdered sugar1/3
13
Bake cheesecakes in preheated oven for ⏱️ 20 minutes. After ⏱️ 20 minutes, remove muffin tins from the oven and sprinkle praline topping evenly over each cheesecake, gently patting it down with your hands. Evenly divide and sprinkle praline with 2 tablespoons granulated sugar. (If your cheesecakes have puffed up too much to add the topping, wait a couple minutes and they will deflate.)
granulated sugar2 tablespoon
14
Return muffin tins to the oven and bake an additional ⏱️ 5-10 minutes, until nearly set (no longer very jiggly in the middle).
15
Cool
16
Remove muffin tins from oven and allow to cool on a wire rack at room temperature for ⏱️ 90 minutes (no less!), then cover and transfer to refrigerator and chill at least ⏱️ 3 hours (best if 24).
17
You can pipe the stabilized whipped cream onto the room temperature cheesecakes before you pop them into the fridge or any time after that. The beauty of stabilized whipped cream is it will hold its shape indefinitely. If using regular whipped cream, top just before serving
18
Stabilized Whipped Cream
19
Add unflavored gelatin to a microwave safe bowl then pour the cold water over top; let stand for ⏱️ 5 minutes.
water2 tablespoons
20
Transfer the gelatin mixture to the microwave and microwave for ⏱️ 10 seconds. Stir the mixture, then set aside to cool.
21
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, combine the heavy cream, powdered sugar, and vanilla extract. Whip the mixture just until it forms soft peaks.
vanilla extract1 teaspoon
22
Turn the mixer to low and slowly pour in the gelatin mixture. Mix until well combined then increase the speed to medium and continue mixing until stiff peaks form. Pipe onto the mini cheesecakes.
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