These mini bourbon pumpkin cheesecakes have a spiced pecan graham crust and just the right amount of bourbon. They're an elegant make-ahead dessert for Thanksgiving and holiday gatherings.
If you want a holiday dessert that feels more sophisticated than pumpkin pie, these mini bourbon pumpkin cheesecakes are it. Each one is a single serving of creamy pumpkin spice cheesecake, set on a pecan graham crust, with a splash of bourbon that adds warmth and depth without taking over.
The bourbon is what sets these apart from every other mini pumpkin cheesecake out there. It adds a subtle background note that's not too boozy and it complements the brown sugar and toasted pecans. If you'd rather leave it out, there's a simple swap below, but I really do think it's worth keeping here.
Because they're mini, they're perfect for a crowd and easy to make ahead. Bake them a day or two before Thanksgiving, chill them, and finish with whipped cream and ground pecans right before serving. A drizzle of salted caramel sauce never hurts either, and they're a great way to use up that half can of pumpkin puree left over from another recipe.
A Few Notes on the Ingredients
The crust is a simple mix of graham cracker crumbs, finely ground pecans, sugar, and melted butter. The pecans set it apart from a plain graham crust, adding a toasted, nutty flavor that pairs naturally with the bourbon.
For the filling, use pure pumpkin puree, not pumpkin pie filling, which already has sugar and spices mixed in. Full-fat cream cheese gives the creamiest result, so bring it to room temperature before you start.
Brown sugar, cinnamon, nutmeg, and allspice build the pumpkin spice flavor, and the bourbon rounds it out. Prefer to skip it? Swap in an extra teaspoon of vanilla.
To finish, the cheesecakes get a swirl of sweetened whipped cream and a sprinkle of ground pecans.
Tips for the Best Mini Cheesecakes
- Once you add the eggs, mix just until combined. Overmixing beats in air, which is the main reason cheesecakes crack or bake up puffy instead of dense and creamy.
- Pull them from the oven when the centers are set but still slightly jiggly. They'll firm up as they cool, and a few minutes too long is what dries them out.
- Let the pan chill for at least an hour before unmolding. Cold cheesecakes hold their shape and release cleanly, where warm ones tend to stick and tear.
Frequently Asked Questions
Where Do You Get a Mini Cheesecake Pan?
A mini cheesecake pan looks like a muffin pan but has removable bottoms, so each cheesecake pops out cleanly. I use one similar to this mini cheesecake pan from Amazon.
No pan? Line a standard muffin pan with liners instead, and chill the cheesecakes for at least an hour before peeling the liners away so they don't tear.
Can I Use a Gingersnap Crust?
Yes. Swap the graham cracker crumbs for crushed gingersnap cookies for a spicier, gingery crust. Keep the ground pecans and everything else the same. It's a natural match for the bourbon and warm spices in the filling.
Can I Make These Without the Bourbon?
The bourbon is what gives these their subtle warmth and sets them apart from a standard mini pumpkin cheesecake, so I'd keep it if you can. If you'd rather leave it out, replace it with an extra teaspoon of vanilla. It won't change how the cheesecakes bake.
Can I Make This Recipe Nut-Free?
Sure. Skip the pecans in the crust and leave them off as a garnish. Neither change affects how the crust bakes.
How Far in Advance Can I Make These?
Up to two days ahead if you're refrigerating them. Chill the cheesecakes for an hour, then wrap them well and return them to the fridge, holding the whipped cream and garnishes until you're ready to serve. You can also freeze them for up to two weeks, well wrapped to prevent freezer burn.
My Cheesecakes Cracked, What Can I Do?
Minis rarely crack because they're so small, but if one does, you have two easy options. Cover it with whipped cream or a toasted pecan, or use my method for fixing cracked cheesecakes.
You may also enjoy these recipes:
- Instant Pot Pumpkin Cheesecake
- Instant Pot Bailey's Cheesecake
- Irish Cream Cheesecake Brownies
- Caramel Walnut Pumpkin Pie
- Crustless Pumpkin Pie
Mini Pumpkin Cheesecakes
This is the perfect recipe for your leftover pumpkin puree. Mini bourbon pumpkin cheesecakes are an irresistible treat for any holiday gathering. Adapted from Cooking Light
Ingredients
For the crust
- 1 cup Graham cracker crumbs
- 2 Tbs finely ground pecans
- 2 Tbs sugar
- pinch of salt
- 2 Tbs melted butter
For the filling
- 8 oz cream cheese, room temperature (⅓ less fat also works)
- ½ cup sugar
- ¼ cup brown sugar
- 7 oz pumpkin
- 2 eggs
- 2 Tbs Bourbon
- 2 teaspoon vanilla
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
For the finish
- ½ cup heavy cream
- 2 Tbs confectioners sugar
- 1-2 Tbs ground pecans
Instructions
For the crust
- Preheat the oven to 350 F and prepare the cheesecake pan by coating with a nonstick cooking spray. Mix together the first four ingredients. Add the melted butter and mix with a fork until evenly moist. Press about two tablespoons of the mixture into the bottoms of a mini cheesecake pan. Bake for about 5-8 minutes or until slightly browned. Allow to cool completely
For the filling
- Using an electric mixer combine the cream cheese, sugar and brown sugar and mix until completely combined. Add the pumpkin first and then eggs one at a time until combined. Add in the remaining ingredients and mix until smooth. Pour the batter into the cups evenly and bake at 350 F for about 20 minutes or until the cheesecakes are set. Allow them to cool. If possible, let the entire pan chill in the refrigerator for at least 1 hour before carefully removing each cake from the pan.
For the finish
- Whip the cream and sugar to stiff peaks and use a large star tip to pipe the cream onto each cheesecake. Sprinkle some ground pecans over each cheesecake for garnish.
Nutrition Information:
Yield: 12 Serving Size: 1 cheesecakeAmount Per Serving: Calories: 215Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 191mgCarbohydrates: 24gFiber: 1gSugar: 19gProtein: 4g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.
Sheetal Ghelani says
I can't wait to make these! I love pumpkin cheesecake--one of my all time favorite desserts. Question--where do you get mini-cheesecake pans? Are they tiny springform pans?
Suzanne Dossous says
WOW!
Paula says
So pretty! The swirl of whipped cream and ground pecans finish them off beautifully.
Sonia{7spice} says
I want this now! I've been thinking to have my mini-cheesecake pan since long time. This is another recipe to try for sure. They are so cute and lovely. Pics are so clear and nice! :)
Susan says
They're so cute. Like little bites of Thanksgiving. I am very tempted to make these.
naomi says
YUM! and even better they are mini! These look and sound fantastic!
Prerna@IndianSimmer says
Oh my gosh, This looks HEAVENLY!! Anything with bourbon.. Count me in :-)
Great recipe Urvashee!
Mandy says
I have the same question as Sheetal... What is a mini-cheesecake pan??? Or are you just using a mini muffin pan? Thanks :)
Mandy says
Oh wait... Never mind... I found out what a mini cheesecake pan is!
http://astore.amazon.com/thotsioffi-20/detail/B0006IW02M
Dusti says
These look beautiful! Have you tried making them without the bourbon? Wondering if that would work...
Dessarts says
Dusti- I have not tried it but it should not change it much if you want to eliminate it.
Amarie says
Thanks for posting this recipe. I made them for a recent party and they were a hit! Can't wait to make them for Thanksgiving. Dusti, I made them without the bourbon (I put in an extra teaspoon of vanilla extract instead) and they tasted great.
Murphy says
Are you able to make this two days ahead? Also, it is for a large group, do you know if it's alright if I double the recipe? Anyways, looks great, I look forward to making this!
Dessarts says
Murphy,
Thanks! I think making it 2 days ahead should not be a problem as long as they are wrapped and stored in the refrigerator. However, I would wait until you serve it to add the whip cream topping. I have not doubled the recipe but I do not see why it should not work.
Murphy says
Thank you dessarts, you were right, it worked great, and more importantly, was delicious!
Laurie says
My niece made these for our Canadian Thanksgiving and I had 4 of them! I could not help myself, they are THAT delicious! I have never had anything so very delicious in my entire life of 55 years and I have had a whole lot of desserts!
Make them and you will be astounded at the compliments. The ones my niece made were without the alcohol but either way I am sure they would be just as good.
I had her send me the recipie and I plan to make some of these myself. I just hope I can share them before eating them all. I hope they freeze well.
:) Laurie
Andria says
Thank you for posting this recipe! I made these for a Halloween party and Thanksgiving and they were consistently a hit! I also made them by substituting applesauce in place of the pumpkin for an apple spice taste and those came out delicious as well:-)
Dessarts says
It's my pleasure Andria. I'm glad it work for you and thanks for leaving the feedback about applesauce. It sounds delicious. I'll have to remember to try that out at some point.
Rachel says
If I want to make it a regular size cheesecake, are the ingredients and cook time the same?
Felicia Winnett says
I just wanted you to be aware that a Facebook page called Southern Eats & Sweets is using your single mini image as their own on their page. It was posted Dec. 15, 2013. Just a heads up.
Urvashee says
Felicia, Thank you for the heads up. Unfortunately, these things happen. :( I could not find it so they hopefully they took it down.
April says
Do I have to make these in a mini cheesecake pan or could I do it in a cupcake pan with cupcake liners? Would it effect the taste, texture or bake time?
Urvashee says
Hi April. I don't think it would affect taste or texture. The outside won't have as smooth of an appearance and I'm not sure if it will lose shape as you tear away the liners. You can try it and if its a problem then try to smooth it out with the backside of an offset spatula. The bake time should not vary by much- just keep an eye on it. Hope this helps.
Amy says
Thank you for this recipe. I love this. Making this for the second time tonight. I didn't have a mini cheesecake pan so I used cupcake liners and a muffin pan. I also doubled the recipe. I check it at 15 minutes to see if it sets because the cupcake size somewhat cooks faster. They are perfect and keep there shape just fine. Got requested to make them for our huge thanksgiving get together. Tip: Anytime I make any kind of cheesecake I put a pan of water in the bottom rack of the oven. Makes the cheesecake keep its moisture and prevents cracks.
Urvashee says
Thanks Amy, I'm glad the cupcake liners worked out for you. Thanks for tip!
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Amy says
Do I have to use reduced fat cream cheese? Thanks
Urvashee says
No you can use full fat too