Mini Pumpkin Cheesecakes with Bourbon Pecan Caramel Sauce – so simple yet so pretty and delicious! Great for serving a crowd.
I have finally succumbed to fall. I’ve been loving the cooler weather, it’s great for getting outside and enjoying the fresh air! There’s just nothing like a crisp fall day. I’ve enthusiastically pulled out thick sweaters and switched on the heater. But I have avoided making pumpkin anything…until now. These Mini Pumpkin Cheesecakes with Bourbon Pecan Caramel Sauce were worth the wait!
I always seem to gravitate toward mini-sizes when it comes to desserts. My Best-Ever Mini Cheesecakes have been a HUGE hit (how can they not be when they’ve got a fresh raspberry center and such cute heart toppers?) and I’ve made countless versions over the years. But mini pumpkin cheesecakes are something new.
Don’t you just love the two layers and the warm, thick sauce gliding down the side?
I chose to make these mini pumpkin cheesecakes not too sweet so that the caramel sauce wouldn’t push them over the sweet edge. Once the sauce is poured on, the flavors come together perfectly and the pecans add a welcome texture. They’re so pretty with the double layer and it’s SO simple to do. You could always pick up a jar of caramel sauce, too, if you’re in a hurry or just not into it (this sauce from Trader Joe’s is pretty good).
You’ll enjoy these cheesecakes however you choose to make them! Happy Fall, y’all…hope you’re enjoying it as much as I am!
For the crust
- 1 sleeve graham crackers, crushed into crumbs (about 12 crackers)
- 1/3 cup melted butter
- 1/4 cup sugar
For the filling
- 3 8- oz packages cream cheese, softened to room temperature
- 1/2 cup sour cream
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
- 1 cup pumpkin puree
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon freshly ground nutmeg
- freshly whipped cream, for serving
For the Bourbon Pecan Caramel Sauce
- 1 1/2 cups sugar
- 1/2 cup water
- 1 cup heavy cream
- pinch of salt
- 1 t vanilla extract
- 2 T bourbon
- 1 cup pecans, chopped
- Preheat oven to 350F. Lightly grease mini-cheesecake pan.
- Mix together graham cracker crumbs, melted butter and sugar (I just use a ziploc baggie and smush it around until it's mixed thoroughly).
- 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.
- In a mixing bowl, beat cream cheese, sour cream and sugar until well mixed. Add eggs and vanilla; beat until light and fluffy. Remove a cup of batter and reserve.
- Add pumpkin puree, cinnamon and nutmeg to batter left in bowl; mix thoroughly.
- 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.
- 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 caramel sauce:
- Pour sugar and water into a large saucepan over medium-high heat. DO NOT STIR. Swirl the pan occasionally and cook until the color changes to a dark amber. 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). Allow sauce to cool then pour into a jar and refrigerate.
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