Mini pumpkin cheesecakes are an irresistible treat for any holiday gathering. This is also the perfect recipe for your leftover pumpkin puree.
What do you do when you have half a can of leftover pumpkin purée? Make these mini pumpkin cheesecakes of course!
I like plain cheesecake and I like pumpkin pie, but I would not say either one is something that I love. These bourbon pumpkin cheesecakes however I will probably make again and again.
They have the creaminess of a cheesecake with all that great pumpkin spice flavor plus the added subtle tastes of Bourbon and pecans.
So, in case you are still searching for a Thanksgiving dessert, these mini bourbon pumpkin cheesecakes are an elegant option that can be made ahead of time. Just garnish with whip cream and ground pecans before serving. You can also drizzle the mini pumpkin cheesecakes with salted caramel sauce.
The crust is made with graham cracker crumbs mixed with pecans but you can also use gingersnap cookies.
For the filling, be sure your ingredients are at room temperature. They will mix more easily and this is especially important in cheesecakes so that you get a smooth finish. Also, do not confuse pumpkin puree with pumpkin pie filling which has added ingredients. Make sure that you are using pure pumpkin puree.
Where Do You Get a Mini Cheesecake Pan?
A mini cheesecake pan is similar to a muffin pan except the bottoms are removable so you can easily remove the cheesecakes. I picked up one similar to this mini cheesecake pan from Amazon.
If you don't have a mini cheesecake pan, you can also use a mini muffin pan but be sure to use liners as the cheesecake will be difficult to remove. Chill the cheesecakes for at least 1 hour before trying to remove the liners.
Can I Make Mini Pumpkin Cheesecakes Without the Bourbon?
Absolutely! The addition of bourbon is only there for the taste. You can add an extra teaspoon of vanilla extract in its place. Bourbon does not affect how the cheesecake bakes.
Can I Make this Recipe Nut-free?
Sure! Just skip the pecans in the crust. It won't affect the bake of the crust. Of course, you can leave it off as a garnish as well.
How Far in Advance Can I Make Mini Pumpkin Cheesecakes?
If you will be storing them in the refrigerator, you can make them up to 2 days in advance. Leave the whip cream and other garnishes off until you are ready to serve. Chill the cheesecakes for an hour and then wrap them with saran wrap and return them to the refrigerator. You can also freeze them for up to two weeks but be sure they are well wrapped to avoid any freezer burn.
My Cheesecakes Cracked, What Can I Do?
It's unlikely that mini cheesecakes will crack because of their small size. If they do, you have two options. First you can just cover it up with whipped cream or a toasted pecan. Or, if you are leaving them plain you can use my method for fixing cracked cheesecakes.
You may also enjoy these other pumpkin dessert recipes:
Instant Pot Pumpkin Cheesecake
Pumpkin Chocolate Chip Cookies, Soft Baked
Butterscotch Pumpkin Cake Bars
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 low fat cream cheese, ⅓ less fat
- 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 and 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