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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.

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 - 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?

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

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 - 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. 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

  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. Remove a cup of batter and reserve.
  5. Add pumpkin puree, cinnamon and nutmeg to batter left in bowl; mix thoroughly.
  6. 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.
  7. 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:

  1. 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.

More delicious cheesecake recipes:

Kristy Bernardo
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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?

Kristy

Wednesday 26th of June 2019

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

Cris

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.

Marissa

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!

Pumpkin Pie Cake • The Wicked Noodle

Sunday 2nd of October 2016

[…] really changed my tune though; it’s worth taking the plunge. Normally I’m making my Mini Pumpkin Cheesecakes with Bourbon Pecan Caramel Sauce this time of year. Sometimes the easy road is also the most delicious […]

Tammye

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!

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