Feed a crowd with Mini Bourbon Praline Pumpkin Cheesecakes for dessert!
Course: Baking, Cake, Dessert
Keyword: Pumpkin Cheesecake
For the crust:
1 1/2cupsgingersnap cookie crumbs
For the cheesecake filling:
2 8-ouncepackages cream cheeseroom temperature
1 1/2tablespoonsall purpose flour
2teaspoonspumpkin pie spice
1cupsolid pack pumpkin
For the praline topping:
1/2cuphalf and half
pinchof baking soda
1/2teaspoonpure vanilla extract
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.