Creamy Pumpkin Cheesecake (with Caramel Pecan Topping!)

There's something about pumpkin cheesecake that just screams fall, and this Pumpkin Cheesecake with Bourbon Pecan Caramel Sauce is a decadent twist on the classic. Rich, creamy pumpkin filling meets a buttery graham cracker crust, then it's all topped with a warm drizzle of homemade bourbon caramel loaded with toasted pecans.

Why You'll Love This Recipe

• It has a perfectly balanced pumpkin spice flavor: This recipe isn't overly sweet and highlights the pumpkin with just the right blend of cinnamon and nutmeg. It's just the thing you need when you're craving fall flavors!
• Two baking options: mini or full-size: Make them as individual cheesecakes for parties and serving a crowd, or bake the filling in a standard 9-inch springform pan for a classic pumpkin cheesecake. Either way, the flavor is incredible.
• That Bourbon Pecan Caramel Sauce!: The homemade caramel adds incredible flavor with just a hint of bourbon. It's very simple to make and really takes this recipe over the top.
• It's a great make-ahead dessert: Pumpkin cheesecake actually tastes better after chilling, which makes it a great option for stress-free holidays!
• It's versatile: Don't want to make the caramel? Swap in whipped cream, candied nuts, chocolate sauce, or even a maple drizzle. It's easy to adapt to your tastes or whatever's in your pantry.

Ingredients

For the Graham Cracker Crust

• 1 sleeve graham crackers, crushed (about 12 full crackers)
• ⅓ cup unsalted butter, melted
• ¼ cup granulated sugar

Note: For a full 9-inch cheesecake, you can slightly increase the crust to 1½ sleeves of graham crackers, 6 tablespoons butter, and ⅓ cup sugar.

For the Pumpkin Cheesecake Filling

• 3 (8-ounce) packages cream cheese, softened
• ½ cup sour cream
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ¾ teaspoon ground cinnamon
• ⅛ teaspoon freshly ground nutmeg

Optional Bourbon Pecan Caramel Sauce

Yes, the caramel sauce is optional, but it's so perfect with the pumpkin cheesecake that you won't regret making it!

• 1½ cups granulated sugar
• ½ cup water
• 1 cup heavy cream
• Pinch of salt
• 1 teaspoon vanilla extract
• 2 tablespoons bourbon
• 1 cup chopped pecans

How to Make Pumpkin Cheesecake (Mini or Full-Size)

Make the Cheesecake

1. Preheat and Prep

• Preheat your oven to 350°F (175°C).
• Lightly grease a mini cheesecake pan or line a 9-inch springform pan with parchment on the bottom and lightly grease the sides.

2. Make the Crust

• In a bowl (or resealable bag), combine the graham cracker crumbs, melted butter, and sugar. Mix well.
• For mini cheesecakes: Add about 1 heaping teaspoon of crust to each well and press down firmly.
• For a full cheesecake: Press the mixture evenly into the bottom of the springform pan and slightly up the sides.
• Bake the crust for 5 minutes, then set aside to cool while you prepare the filling.

3. Make the Cheesecake Filling

• In a large bowl, beat the cream cheese, sour cream, and sugar until smooth and fluffy.
• Add the vanilla extract and eggs and mix until just combined.
• Scoop out about 1 cup of the plain cheesecake batter and set aside (this becomes the swirl layer).
• To the remaining batter, add the pumpkin puree, cinnamon, and nutmeg. Mix until fully incorporated.

5. Assemble and Bake

For mini cheesecakes:

• Add a spoonful of the reserved plain batter to each crust.
• Fill the rest of each well with the pumpkin cheesecake mixture.
• Bake for 13-15 minutes, or until centers are just set.
• Cool for 10 minutes, then remove and chill fully before topping.

For a full cheesecake:

• Pour the pumpkin batter over the crust in the springform pan.
• Dollop the reserved plain batter on top and gently swirl with a knife or toothpick.
• Bake for 50-60 minutes, or until the center is just slightly jiggly.
• Let it cool at room temperature for 1 hour, then chill in the fridge for at least 4 hours or overnight.

Make the Bourbon Pecan Caramel Sauce

• In a heavy-bottomed saucepan, combine 1½ cups sugar and ½ cup water over medium-high heat.
• Without stirring, allow the sugar to dissolve and bubble. Swirl the pan occasionally until the mixture turns a deep amber color (about 10-12 minutes).
• Remove from the heat. Slowly whisk in 1 cup heavy cream (be careful as it will bubble up vigorously).
• Stir in a pinch of salt, 1 teaspoon vanilla, and 2 tablespoons bourbon (optional but delicious).
• Mix in 1 cup chopped pecans, or reserve them for sprinkling on top of the cheesecake.
• Let the sauce cool slightly before using, or store in a jar in the fridge for up to a week.

Tips Perfect Cheesecake

• Use room temperature ingredients: Cold cream cheese or eggs can create a lumpy batter. Let all your dairy ingredients come to room temp for a silky-smooth texture.
• Don't overmix the batter: Mix it just until it's combined, especially after adding the eggs. Overmixing can cause cracks as the cheesecake bakes and cools.
• Use a water bath (for full-size cheesecake): A water bath helps the cheesecake bake evenly and reduces cracking. Wrap the outside of your springform pan in foil, then place it in a larger pan filled with hot water about halfway up the sides.
• Watch for the wobble: Cheesecake is done when the center is set but still slightly jiggly. It will firm up as it cools.
• Chill completely before slicing: For clean slices and the best texture, refrigerate the cheesecake for at least 4 hours or overnight before serving.

Storage, Freezing & Make-Ahead

Storing Leftovers

Pumpkin cheesecake should always be stored in the refrigerator. Cover the cheesecake tightly with plastic wrap or transfer individual slices to an airtight container. It will keep well for 3 to 4 days in the fridge.

Freezing

Cheesecake freezes beautifully. For best results:

• Chill the cheesecake completely in the fridge first.
• Wrap individual slices or the entire cheesecake (without toppings) in plastic wrap, then in foil.
• Place in a freezer-safe container or zip-top bag.
• Freeze for up to 3 months.
• Thaw overnight in the fridge before serving. Add toppings just before serving for the best texture.

Make-Ahead Tips

Pumpkin cheesecake is a perfect make-ahead dessert:

• Full cheesecake: Bake up to 2 days in advance, cover, and refrigerate until ready to serve.
• Mini cheesecakes: Store in the fridge (or freeze if needed), and top with caramel sauce just before serving.
• Caramel sauce: Make up to a week in advance. Store it in a jar in the fridge and reheat it gently before drizzling.

Frequently Asked Questions

Here are a few of my other favorite recipes in case you love cheesecake as much as I do! This pumpkin tres leches cake is perfect for the holidays, and you can never go wrong with pumpkin pie cake! For a little twist, my cinnamon sugar cheesecake recipe is a fun mashup of creamy cheesecake and cinnamon-sugar pastry - think churro meets cheesecake. And this carrot cake recipe is the best I've ever had and is a must-try. Try them all and let me know your favorite!

Continue to Content

Pumpkin Cheesecake with Bourbon Pecan Caramel Sauce

Yield: 24 mini cheesecakes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Mini Pumpkin Cheesecakes with Bourbon Pecan Caramel Sauce - so simple yet so pretty and delicious. An easy fall dessert to serve to a crowd!

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Ingredients

For the crust

• 1 sleeve graham crackers, crushed into crumbs (about 12 crackers)
• ⅓ cup melted butter
• ¼ cup sugar

For the filling

• 3 8- oz packages cream cheese, softened to room temperature
• ½ cup sour cream
• ¾ cup sugar
• 1 teaspoon vanilla extract
• 2 eggs, room temperature
• 1 cup pumpkin puree
• ¾ teaspoon ground cinnamon
• ⅛ teaspoon freshly ground nutmeg
• freshly whipped cream, for serving

For the Bourbon Pecan Caramel Sauce

• 1 ½ cups sugar
• ½ cup water
• 1 cup heavy cream
• pinch of salt
• 1 teaspoon vanilla extract
• 2 tablespoons bourbon
• 1 cup pecans, chopped

Instructions

1. Preheat oven to 350F. Lightly grease mini-cheesecake pan.
2. Mix together graham cracker crumbs, melted butter and sugar (I just use a ziploc baggie and smush it around until it's mixed thoroughly).
3. Place a heaping teaspoon of cookie mixture (more or less, depending on how much you like crust) in each cheesecake well. Press down with tamper.
4. In a mixing bowl, beat cream cheese, sour cream and sugar until well mixed. Add eggs and vanilla; beat until light and fluffy.
5. Remove a cup of batter and reserve.
6. Add pumpkin puree, cinnamon and nutmeg to batter left in bowl; mix thoroughly.
7. Place a teaspoon of reserved batter on top of crust in each well. Fill with the rest of the batter. Bake for 13-15 minutes. Cool for 10 minutes then remove each cheesecake from its well. Cool completely, then chill completely in refrigerator.
8. Place cheesecakes on a serving platter.Top each cheesecake with a few pecans then drizzle over caramel sauce. Top with freshly whipped cream, if desired.

To Make The Bourbon Pecan Caramel Sauce     

1. Pour sugar and water into a large saucepan over medium-high heat. DO NOT STIR.
2. Swirl the pan occasionally and cook until the color changes to a dark amber.
3. Turn off the heat and whisk in remaining ingredients. (Pecans can be stirred into the sauce at this point or topped separately on cheesecakes with sauce poured over).
4. Allow sauce to cool then pour into a jar and refrigerate.

Notes

Recipe changes to make a full cheesecake:

• Increase the crust to 1½ sleeves of graham crackers, 6 tablespoons butter, and ⅓ cup sugar.
• Pour the pumpkin batter over the crust in the springform pan.
• Dollop the reserved plain batter on top and gently swirl with a knife or toothpick.
• Bake for 50–60 minutes, or until the center is just slightly jiggly.
• Let it cool at room temperature for 1 hour, then chill in the fridge for at least 4 hours or overnight.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 447Total Fat: 28gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 92mgSodium: 138mgCarbohydrates: 48gFiber: 2gSugar: 45gProtein: 4g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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