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Creamy Pumpkin Cheesecake

Creamy Pumpkin Cheesecake That Melts in Your Mouth

Indulge in the Creamy Pumpkin Cheesecake, featuring a buttery crust and bourbon caramel sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 16 oz Cream Cheese Softened
  • 1 cup Sour Cream
  • 1 cup Sugar Keto-friendly sweeteners for lower-carb version
  • 1 cup Pumpkin Puree Canned or homemade
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Nutmeg
  • 3 large Eggs Room temperature
For the Crust
  • 1 pkg Graham Crackers Gluten-free option if needed
  • 5 tbsp Butter Melted, unsalted
For the Bourbon Pecan Caramel Sauce
  • 1 cup Heavy Cream
  • 1/2 cup Bourbon Can be omitted
  • 1 cup Pecans Chopped for sauce and topping

Equipment

  • Mini cheesecake pan
  • Mixing bowls
  • Electric mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a mini cheesecake pan.
  2. Mix crushed graham crackers, melted butter, and sugar; press into the base of mini cheesecake pan.
  3. Beat cream cheese, sour cream, and sugar until fluffy; add eggs one at a time, mix until smooth.
  4. Reserve 1 cup of the filling, then mix pumpkin puree, cinnamon, and nutmeg into the remaining filling.
  5. Spoon a layer of reserved batter onto each crust, fill with pumpkin filling and bake for 13-15 minutes.
  6. Let cheesecakes cool for 10 minutes, then chill in the refrigerator for at least 2 hours.
  7. Make caramel by combining sugar and water, then whisk in heavy cream, bourbon, and chopped pecans.
  8. Serve cheesecakes drizzled with bourbon pecan caramel sauce and topped with toasted pecans.

Nutrition

Serving: 1mini cheesecakeCalories: 300kcalCarbohydrates: 22gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 750IUCalcium: 100mgIron: 1mg

Notes

These mini cheesecakes can be made gluten-free or keto-friendly. Be mindful of the baking time to avoid cracks. Consider a water bath for even baking.

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