Pumpkin Cream Cheese Bites with Praline Topping

Products Used

Ingredients

For mini crusts, preheat oven to 325°F.
Spray a mini muffin pan with baking spray.
In a medium bowl, mix crushed graham crackers and butter. Add 1/2 tablespoon of mixture to each cavity of a mini muffin pan and press mixture down tightly with the h back of a spoon.
Bake in preheated oven for 5 minutes. Remove and let cool.
Prepare pumpkin cheesecake: In a stand mixer, cream together soft cream cheese and both sugars until smooth.
Mix in egg.
Remove bowl from mixer, add pumpkin, spices, and vanilla. Carefully mix by hand until combined.
Spoon one tablespoon of pumpkin cheesecake mixture into each mini crust.
Bake pumpkin cheesecakes bites for 15 minutes.
Remove from oven and allow to cool on a rack at room temperature.
Place mini cheesecakes in a refrigerator overnight.
When ready to serve, preheat oven to 350°F.
Toast pecan halves for eight minutes.
When cool, chop toasted pecans into small pieces.
In a small saucepan, bring all topping ingredients to a boil except pecans.
Boil for three minutes, watching to make sure it doesn’t boil over. Remove from heat and stir in pecans.
Allow mixture to cool for 10 minutes.
While topping is cooling, remove cheesecake bites from refrigerator. Use a small paring knife to run around edges of cheesecakes and remove from mini muffin pan.
Place on serving tray. Once topping has cooled for 10 minutes, top mini cheesecake bites with 1/2 tablespoon of topping mixture.