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!
Mini Pumpkin Cheesecakes with Bourbon Pecan Caramel Sauce
Mini Pumpkin Cheesecakes with Bourbon Pecan Caramel Sauce - so simple yet so pretty and delicious. Great for serving a crowd!
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 t vanilla extract
- 2 T bourbon
- 1 cup pecans, chopped
Instructions
- 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.
Things You’ll Need
Matt Robinson says
That sauce! These look so incredibly good, wow.
Kristy Bernardo says
Thanks so much, Matt!
Amy says
These are simply gorgeous. I think I might make these for my family’s Thanksgiving dinner.
Kristy Bernardo says
They’d be perfect for that, Amy!
Rachel from Simple Seasonal says
That Bourbon Pecan Caramel Sauce sounds like it would be amazing drizzled on top of Pumpkin Cheesecake. I also love that these are minis. Yeah for portion control!
Kristy Bernardo says
Thanks, Rachel!
heather says
mini desserts are always the best – especially cheesecake – mini is just the right amount.
Kristy Bernardo says
Agreed, heather!
Kathryn - FoodieGirlChicago says
Wow – these look amazing!! I can think of a lot of things to put that bourbon caramel sauce on. Can’t wait to make these!!
Kristy Bernardo says
Thanks, Foodie Girl!
Manila Spoon says
I already love pumpkin cheesecake but adding that Bourbon Pecan Caramel Sauce makes this over the top delicious! What a show-stopper!
Kristy Bernardo says
Thanks, MS!
Brandon says
Looooooving these flavors Kristy, and your presentation is fantastic! I need to make these cheesecakes ASAP.
Kristy Bernardo says
Thanks so much, Brandon!
Shahad says
Great recipe, thanks for sharing:) As for the Caramel Sauce, can we substitute Bourbon with something else? I can’t have any alcoholic beverages due to religious reasons. Any help is appreciated. Thank you Kristy!
Kristy Bernardo says
Hi Shahad, you can simply leave it out if you’d like, it just won’t have the bourbon flavor but it will still be good!
Sabrina says
I love making mini cheesecakes! They’re the perfect size for a small dessert!
Kristy Bernardo says
Me too, Sabrina, I’m addicted!
Suzanne says
Looks delicious. How many does this make?
Kristy Bernardo says
It makes about 36 minis, give or take. Thanks!
Kristen says
So glad you finally succumbed to fall–because these look killer! That bourbon pecan caramel sauce is screaming to me!
Kristy Bernardo says
Thanks, Kristen!
Christine Serrão says
I’ve never seen mini cheesecake pans. Could you send me a picture of what they look like and where I can find them? Your recipe looks and sounds awesome. Thank you!
Kristy Bernardo says
Of course! Here is the pan that I have and I love it: http://amzn.to/1QqWlXL Hope that helps! Cheers :)
Debbie Gray says
Can the mini cheesecakes be frozen if you leave off the caramel bourbon sauce until you’re ready to serve the cheesecakes?
Kristy Bernardo says
Hi Debbie! I haven’t personally frozen them but I don’t see why they couldn’t be if you add the caramel after!
Marissa says
How many servings does this make? Do you pour the sauce on warm? Or do you need to refrigerate it first?
Kristy Bernardo says
Hi Marissa, It makes about 36 mini cheesecakes. I like to pour the sauce on warm (not hot).
Cris says
Could I use a mini muffin pan? I don’t have a mini cheesecake one.
Kristy Bernardo says
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.
Debbie Gray says
What would the baking time be if I made this recipe as a whole cheesecake rather than the minis?
Kristy says
I haven’t made it as a whole cheesecake so I apologize but I don’t know the answer.
Tammye says
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 says
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 :)