Mini Pumpkin Cheesecake Recipe

Mini Pumpkin Cheesecakes – so simple yet so pretty and delicious! Great for serving a crowd.

Mini Pumpkin Cheesecake is a very simple recipe and is a good dessert for a small group. Mini cheesecakes are a popular indulgence for a good reason: the size makes it easy to give in to temptation without overdoing it. And for those who aren’t interested in portion sizes that day, mini cheesecakes are fun and portable–why stop at just one?

The recipe below is designed so these pumpkin cheesecakes would not be too sweet and toppings can be added. This recipe adds bourbon pecan caramel sauce but feel free to add any topping you like.

Mini Pumpkin Cheesecake Topping Ideas

• Whipped Cream or Honey Whipped Cream
• Meringue
• Caramel or Vanilla Ice Cream
• Baked Apples
• Pecan Praline
• Dark or Milk Chocolate
• Fudge Sauce
• Maple Syrup
• Honey
• Candied Nuts
• Berries e.g. cranberries
• Cookies
• Decorate with Candy e.g. candy corn, candy cane, candy bars

Bourbon Pecan Caramel Sauce

The way this recipe is designed, it uses the easier method of making caramel–sugar and water. The all sugar version is called “dry” caramel, the sugar and water method is “wet” caramel. The wet variety we use here takes a bit longer to cook, but the results are worth it. And while we’re on the subject of caramel sauce, there are two basic ways to make caramel: one is to simply melt sugar–easy to do, but also easy to burn.

Once the sauce is poured on, the flavors begin to blend and the pecans add a nice, crunchy texture. This dessert is very pretty with a double pecan layer (in the sauce and on top of it) and it’s very simple to do. If you are in a hurry you can use pre-purchased caramel sauce in place of making the wet caramel from scratch.

How to Store Leftover Mini Pumpkin Cheesecakes

In general, you can store cheesecake for three to four days. It’s best to use an airtight container. Store your cheesecakes in the fridge until about a half hour before serving time. It’s best to let them get closer to room temperature before serving. They can also be stored in airtight containers in the freezer for up to 3 months.

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!

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Mini Pumpkin Cheesecakes 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)
• 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 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

Experiment with nutmeg, cinnamon, Cajun spice, cayenne, chile, or even vanilla flavor in the pie filling.

More delicious cheesecake recipes:

• Mini Cheesecakes with Chocolate-Stuffed Raspberries
• Sopapilla Cheesecake Bars
• Peppermint Cheesecake Bites
• Grilled Pineapple No-Bake Cheesecakes
• Lemon Instant Pot Cheesecake
• Pumpkin Instant Pot Cheesecake with a Granola Crust

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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