- 1/2cup (8 TBS) unsalted butter
- 14 full sheets graham crackers finely crushed (1 3/4 cups)
- 1/4cup packed light brown sugar
- 3 8 oz. pkgs. Cream Cheesesoftened
- 1cup granulated sugar
- 3 large eggsat room temperature
- 1 egg yolkat room temperature
- 2teaspoons lemon juice
- 2teaspoons vanilla extract
- 1/2cup sour creamat room temperature
- 1 1/2cups pumpkin puree
- 2teaspoons ground cinnamon
- 1/2tsp EACH ground cloves, ground nutmeg, ground ginger
- 2cups raw, unsalted pecansfinely chopped
- 2/3cup packed dark brown sugar(may sub light)
- 2tablespoon dark corn syrup(may sub light)
- 2teaspoons vanilla extract
- 1/4teaspoon salt
- 2tablespoon granulated sugar
Stabilized Whipped Cream (optional)
- 1 1/2teaspoons unflavored gelatin
- 2tablespoons water
- 1 1/2cups cold heavy whipping cream
- 1/3cup Powdered sugar
- 1teaspoon vanilla extract
Preheat oven to 325 degrees F. Line two REGULAR SIZE muffin tins with cupcake liners and spray with cooking spray; set aside.
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.
Pecan Praline Topping
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.)
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.
With mixer still running, add the eggs one at a time, then the egg yolk, mixing just until the yellow disappears after each egg.
Add the sour cream, lemon juice and vanilla and mix until well incorporated.
Add the pumpkin puree cinnamon, cloves, nutmeg, and ginger and mix just until combined.
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.
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.)
Return muffin tins to the oven and bake an additional 5-10 minutes, until nearly set (no longer very jiggly in the middle).
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).
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
Stabilized Whipped Cream
Add unflavored gelatin to a microwave safe bowl then pour the cold water over top; let stand for 5 minutes.
Transfer the gelatin mixture to the microwave and microwave for 10 seconds. Stir the mixture, then set aside to cool.
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.
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.