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Mini Pumpkin Cheesecake Recipe

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

Mini Pumpkin Cheesecakes with Bourbon Pecan Caramel Sauce - 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 Cheesecakes with Bourbon Pecan Caramel Sauce - so simple yet so pretty and delicious! Great for serving a crowd!

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!

Mini Pumpkin Cheesecakes with Bourbon Pecan Caramel Sauce - so simple yet so pretty and delicious! Great for serving a crowd!

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!


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


  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.


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

More delicious cheesecake recipes:

Kristy Bernardo
Latest posts by Kristy Bernardo (see all)

Debbie Gray

Tuesday 30th of October 2018

What would the baking time be if I made this recipe as a whole cheesecake rather than the minis?


Wednesday 26th of June 2019

I haven't made it as a whole cheesecake so I apologize but I don't know the answer.


Monday 2nd of October 2017

Could I use a mini muffin pan? I don't have a mini cheesecake one.

Kristy Bernardo

Monday 2nd of October 2017

Hi Cris, I don't recommend it. They'd be extremely difficult to remove from the pan. A cheesecake pan will have removable bottoms that allow you to push the cheesecake out, from the bottom to the top.


Friday 2nd of December 2016

Hello, I love making mini cheesecakes and these are delicious! One problem I usually have is that after they are out of the oven the middle sinks and cracks a bit. Usually, I just fill the space with something and it is not noticeable. I am not sure if I am overfilling the pan or not getting enough air out of the batter before baking. Do you have any ideas? Thank you so much for the recipe!

Kristy Bernardo

Tuesday 6th of December 2016

Hi Tammye, they will sink a tiny bit but it shouldn't be that noticeable. You can try pulling them from the oven a bit sooner (that will help with cracking). Let me know if that works, I'd be happy to troubleshoot more with you. Cheers :)


Tuesday 8th of November 2016

How many servings does this make? Do you pour the sauce on warm? Or do you need to refrigerate it first?

Kristy Bernardo

Friday 11th of November 2016

Hi Marissa, It makes about 36 mini cheesecakes. I like to pour the sauce on warm (not hot).

Debbie Gray

Friday 14th of October 2016

Can the mini cheesecakes be frozen if you leave off the caramel bourbon sauce until you're ready to serve the cheesecakes?

Kristy Bernardo

Friday 14th of October 2016

Hi Debbie! I haven't personally frozen them but I don't see why they couldn't be if you add the caramel after!

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