Pecan Praline Mini Cheesecakes Recipes

SOUTHERN PECAN PRALINE CHEESECAKE RECIPE

Steps:

• Preheat the oven to 350 degrees. F.

PECAN PRALINE MINI CHEESECAKES

Steps:

• To Make the Mini Cheesecakes
• Preheat oven to 325 Degrees Fahrenheit
• Grease the crevices of a mini cheesecake pan OR line a cupcake tin with liners
• In a food processor or blender, place the graham crackers and grind them until they become a fine powder. Add the melted butter and blend until combined
• Place about 1 teaspoon of the cracker crumbs into each crevice of the pan. Press down with your fingers or a small shot glass to ensure that the crumbs distribute evenly onto the pan
• Meanwhile, cream the cream cheese and sugar using a mixer for 3-4 minutes. Scrape down the sides of the bowl with a spatula
• Add the vanilla to the mix
• Add the egg and mix until the mixture becomes creamy
• Pour the cheesecake mixture into the pans filling them halfway up
• Bake in the oven for 20-25 minutes or until mixture sets but center still jiggles (mine took about 24 minutes)
• Remove from the oven and cool on a cookie rack for 10 minutes
• Place the pan in the fridge to chill for about 2 hours
• To Make the Pecan Praline
• In a heavy bottomed saucepan, mix the sugars, butter, salt, corn syrup, condensed milk and pecans over medium heat. Insert candy thermometer and cook until the caramel reaches the soft ball stage, around 235 Degrees F. Keep mixing constantly to prevent the mixture from burning
• Remove from heat and add the vanilla extract
• Carefully add a spoonful of Pecan Praline on top of each cheesecake
• Place the mini cheesecakes in the fridge to chill for 20-30 minutes
• For Chantilly Cream
• In the mixer, add the cream and mix until soft peaks form
• Add the sugar and vanilla and mix until the cream becomes stiff
• Assembly
• Add the cream on top of the cheesecakes using a spoon, a spatula or a piping bag fitted with a tip
• Top with a pecan half
• Enjoy!

MINI CHOCOLATE-PECAN-CARAMEL CHEESECAKES

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 24-cup muffin tin with cupcake liners.
• Pulse the graham crackers in a food processor until fine crumbs form. Add the butter and sugar, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up.
• For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and 3 tablespoons of the salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly.
• Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours.
• For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly.
• Place about 1 tablespoon ganache on top of each cheesecake. Sprinkle the top with the pecan pieces and mini chocolate chips. Drizzle with the remaining 1/4 cup plus 1 tablespoon caramel and freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months.
• Allow to thaw at room temperature for 30 minutes before serving.

PECAN PRALINE CHEESECAKE

Steps:

• CRUST
• Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
• . Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
• . Bake the crust for 10 minutes, then set aside to cool.
• . Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside. CHEESECAKE FILLING
• p id="instruction-step-6″>5. Reduce oven temperature to 300°F (148°C). 6.
• In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 7.
• Add the sour cream and vanilla extract and mix on low speed until well combined. 8.
• Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. 9.
• Gently stir in the toasted pecans. 10
• Pour the cheesecake batter into the crust. 11
• Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 12
• Bake for 1 hour 15 minutes. The center should be set, but still jiggly. 13
• Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 14
• Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 15
• Remove the cheesecake from the oven and water bath wrapping and refrigerate until cool and firm, 5-6 hours or overnight. TOPPING
• id="instruction-step-17″>16. When you're ready to make the topping, add everything but the pecans, salt and vanilla extract to a medium pot and heat over medium-low heat until the butter and brown sugar is melted. 17
• When the sugar has melted, turn the heat up to medium. When it begins to foam and boil, stir constantly until it reaches 220 degrees, about 2 minutes. Don't cook it too long (past 220 degrees) or the topping may end up too firm. 18
• Remove from heat and stir in the pecans, salt and vanilla extract. 19
• Stir vigorously and continuously with your spatula for about 1 minute 20
• Set aside and allow to cool to room temperature, then add to the top of the cheesecake and spread evenly. 21
• Serve immediately or refrigerate until ready to serve. The topping will firm up in the fridge, but you will still be able to cut through it easily.

PECAN PRALINE CHEESECAKE

Steps:

• To make the praline: Preheat the oven to 325 °F. Spread 1 1/4 cups chopped pecans on a rimmed baking sheet and toast for 10 minutes. Grease another rimmed baking sheet with butter, oil, or cooking spray. In a large saucepan, melt 1 stick of butter over medium heat. Stir in 1 cup brown sugar and 1 tablespoon water. Increase the heat to medium-high and cook at a rapid boil for 7 minutes. Add the baking soda and warm pecans and swirl the pan to incorporate them (do not stir). Take care while you're swirling the pan, as the mixture will spatter a bit. When the bubbling has subsided, swirl in 1 teaspoon vanilla. Pour the mixture out onto the prepared baking sheet and use a small buttered spatula (preferably offset) to spread the mixture in as thin a layer as possible. Let cool before chopping.
• Preheat the oven to 350 °F.
• To make the crust: In a medium bowl, combine gingersnap crumbs, 3 tablespoons brown sugar, 1/2 cup chopped pecans and 6 tablespoons melted butter, until they form an evenly moist, crumbly mixture. Press the mixture evenly onto the bottom and just slightly up the sides of a 9-inch springform pan. Bake until the crust is fragrant and firm, 9 to 10 minutes. Set aside to cool. Leave the oven on but reduce temperature to 325 °F.
• To make the filling: In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat the cream cheese at low speed until smooth and creamy, 3 to 5 minutes. Gradually add 1/2 cup brown sugar, 3/4 cup granulated sugar and the salt and continue beating until very smooth and no lumps remain, about 10 minutes. Be sure to scrape down the sides of the bowl occasionally to incorporate all the sugar into the cream cheese.
• In a small bowl, whisk together the eggs, 3/4 cup heavy cream and 1 teaspoon vanilla. With the mixer going, gradually stream the egg mixture into the cream cheese mixture, beating well and scraping down the sides of the bowl until smooth and creamy, 2 to 3 minutes longer. Using a rubber spatula, fold in 1 cup of the prepared praline. Pour the filling into the crust and smooth the top.
• Bake until the edges of the cheesecake are set but the center still jiggles, 40 to 45 minutes. Let the cheesecake cool completely at room temperature before covering with plastic wrap and refrigerating for at least 8 hours or overnight.
• When you're ready to serve the cheesecake, make the topping: In the bowl of an electric mixer fitted with whisk attachment, or using a handheld mixer, whip 3/4 cup heavy cream, sour cream, and 2 tablespoons granulated sugar at medium-high speed until medium peaks form. Using a rubber spatula, fold in the ½ cup prepared praline. Spread over the surface of the cheesecake. Get yourself a hot, dry knife (heat under hot running water, then wipe dry with a towel) and cut out wedges to serve up.

MINI PECAN PIE CHEESECAKES

Steps:

• Grease a 12-cup muffin tin generously with melted butter, including the entire top of the pan.
• Dust a flat work surface with flour. Unroll 1 pie crust at a time, refrigerating the other while you work. Cut into 4 circles using a 4-inch round cookie cutter. Roll dough scraps into a ball; roll out and cut out 1 more circle. Repeat with the remaining crust to yield 10 circles total.
• Place dough circles into the muffin cups, working quickly, by pressing down centers and ensuring dough is in full contact with the sides. Smooth down the top edges so the mini pie shells are uniform and even with the top of each cup. Refrigerate until ready to use.
• Beat cream cheese, 1/2 cup brown sugar, 1 egg, 1 tablespoon bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt in a bowl using an electric mixer until cheesecake mixture is well combined and no lumps remain, scraping down sides of the bowl as necessary.
• Whisk corn syrup, 1/3 cup brown sugar, 1 egg, 1 tablespoon bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt together in a separate bowl to make the pecan pie filling.
• Preheat oven to 350 degrees F (175 degrees C). Move oven rack to the lowest part of the oven.
• Fill the chilled crusts 2/3-full with the cheesecake mixture using an ice cream scoop with a lever. Knock the bottom of the muffin tin onto the counter to expel air bubbles. Top each pie with 1 tablespoon chopped pecans; fill to the top with pecan pie filling. Garnish the center of each pie with a pecan half.
• Bake on the lowest rack in the preheated oven until puffed and golden, about 40 minutes. Cool on a wire rack for at least 2 hours.

PRALINE PECAN CHEESECAKE

Steps:

• For Nut Crust:
• Heat oven to 400°F. Double wrap a greased 9-inch springform pan in foil to prevent water from leaking into the crust.
• Place all the crust ingredients in a mixing bowl and blend thoroughly.
• Press the mixture onto the bottom of the prepared pan.
• Bake 6 min. or until the crust is a light golden brown.
• Let cool completely before filling.
• For Cheesecake Filling:
• Heat oven to 350°F.
• Add enough hot water to baking pan to fill to 3/4-inch depth. Place it on the middle rack of the oven.
• In a large bowl, beat together the cream cheese until light and creamy. Add the sugar and flour and keep mixing until smooth.
• Add the eggs, one at a time, until well combined but do not over mix.
• Add 1 Tbsp. maple syrup and the chopped pecans and mix everything with a spatula.
• Spread the mixture onto the prepared crust, smooth top using a spatula. Place the cheesecake in the oven and bake it for 1 hour and 10 min. or until the outside of the cake is set and the inside jiggles slightly.
• Allow the cheesecake to cool at room temperature.
• Decorate the top with the pecan halves and brush it with the other Tbsp. of maple syrup.
• Place in the refrigerator and cool overnight.