Mini Pumpkin Cheesecakes with Praline Topping

Creamy, Mini Pumpkin Cheesecakes spiked with bourbon and smothered with buttery pecan praline. The perfect ending to any holiday meal they’re sure to become your new family tradition.

Mini Pumpkin Cheesecake with Bourbon and Pecan Praline topping on a blue and white dish.

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I love a show stopping dessert for the holidays. Whether it be these ridiculously tasty stuffed mushrooms (you gotta make them…I mean, really) or this crazy Death by Chocolate Cake….I would always shoot for the moon.

These Mini Pumpkin Cheesecakes with Praline Topping are no different. They’re a great way to serve dessert for the holidays because everyone can help themselves. Plus, the mini cheesecakes are great for portion control. 

Mini Pumpkin cheesecake on a blue coaster with a pecan praline topping.


A Pumpkin Cheesecake is always a win in my book and I, almost, always make some version every single year. If you’re a pumpkin pie fan and a lover of cheesecake, this will surely be a favorite immediately.

 This Bourbon Pumpkin Cheesecake recipe is blended with pumpkin puree then spiced up with THIS pumpkin pie spice and topped with with these crumbled pecan pralines.  It’s just the right thing to do.

Perched perfectly atop a gingersnap crust, creamy spiced pumpkin cheesecake kissed slightly (ok…maybe like a deeply passionate kiss) with bourbon and then topped with a rich, buttery pecan praline.

A little bit southern and totally worthy of any holiday party.  Or heck, just whip them up because you’re celebrating the new movie line up on Netflix….they’re seriously amazing and so easy.  

You can adjust the amount of bourbon to your liking or leave it out totally but I was really going for a quick peck on the cheek amount of bourbon but my hand tipped a bit too much…and voila…perfection. Don’t mess with a good thing. 🙂

Mini Bourbon Pumpkin Praline Cheesecakes | The Suburban Soapbox


To start, you’ll make your Gingersnap Crust.  It’s just like a graham cracker crust but light spiced and rich with molasses. If you don’t want to use Ginger snap cookies, you can make a crust using graham crackers.

For the crust:

Ginger Snap Cookies – We love to use homemade but store bought is fine.


Unsalted Butter

Kosher salt

For the cheesecakes:

Cream Cheese – Full fat, not low fat or fat free. It will change the consistency of the cheesecake.



Pumpkin Pie spice – We use this one!


Pumpkin Puree – You can use homemade but be sure to drain it for an hour in a cheesecake lined strainer to remove some of the liquid.



For the topping:


Half and Half


baking soda



I know it looks like a lot of ingredients but some of them are a repeat and most you probably already have in your kitchen.

I used a mini cheesecake pan like the one I found here (affiliate link) but you can use a muffin tin with liners if you don’t have a cheesecake pan.

Mini Pumpkin Cheesecakes with a drip on the side.


If you want to make your life easier, you can make your mini cheesecakes up to 3 days in advance and store in the refrigerator until ready to serve.

Want to make one large cheesecake? This Pumpkin Cheesecake with gingersnap crust was created from this same recipe but scaled for a larger cake.

Slice of Pumpkin cheesecake on a decorative plate with a gold fork.


If you like this mini cheesecake recipe, you will also love the OG New York Cheesecake!  It’s creamy and light making it perfect for just about any day of the year!

Or try these easy Salted Caramel Mocha Cheesecakes inspired by everyone’s favorite coffeehouse drink. We also like this Gingerbread Cheesecake, it’s rich and sweet making it perfect for the holidays.




Mini Bourbon Pumpkin Praline Cheesecakes

Feed a crowd with Mini Bourbon Praline Pumpkin Cheesecakes for dessert!
0 from 0 votes
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Baking, Cake, Dessert
Cuisine American
Servings 36 cheesecakes
Calories 133 kcal


  • For the crust:
  • 1 1/2 cups gingersnap cookie crumbs
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter melted
  • 1/8 teaspoon kosher salt
  • For the cheesecake filling:
  • 2 8- ounce packages cream cheese room temperature
  • 3/4 cups sugar
  • 1 1/2 tablespoons all purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 large eggs
  • 1 cup solid pack pumpkin
  • 2 tablespoons bourbon
  • 1 teaspoons vanilla extract
  • For the praline topping:
  • 1 cups granulated sugar
  • 1/2 cup half and half
  • 1 tablespoon salted butter
  • pinch of baking soda
  • 1/2 teaspoon pure vanilla extract
  • 1 cup chopped pecans


  • Preheat oven to 325 degrees.
  • In a small bowl, mix together the cookie crumbs, cinnamon, butter and salt until moistened. Divide the mixture evenly among the wells of a mini cheesecake pan and press down firmly. Bake for 8-10 minutes or until set. Remove from the oven and allow to cool to room temperature.
  • Using an electric mixer, beat the cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Add eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Divide the mixture evenly among the wells of the cheesecake pan filling to just below the top of the pan.
  • Bake the cheesecakes for 20 minutes until the edges are firm but the center is still jiggly. Transfer the pan to a cooling rack and allow to cool to room temperature. When cool transfer to the refrigerator and chill overnight.
  • When the cheesecakes are cool, remove them from the pan and place on a wire rack.
  • In a large saucepan over medium high heat, combine the sugar, half and half, butter, baking soda and vanilla. Stir the mixture until boiling and the sugar has disolved completely. Turn the heat to medium low and continue stiring until the mixture reaches 238 – 241 degrees on a candy thermometer or soft ball stage. (The mixture will begin to take on a light caramel color.) Stir in the pecans and remove from the heat. Stir the mixture until it begins to thicken and becomes creamy. Using a spoon drop heaping tablespoons of praline mixture onto the top of each cheesecake and allow to cool. Mixture will harden when cool. (If the praline mixture seizes because it cooled too quickly, add more half and half one tablespoon at a time until the mixture becomes creamy again.)
  • Chill the cheesecakes until ready to serve. Can be made up to 24 hours in advance.


Serving: 1gCalories: 133kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 3gCholesterol: 23mgSodium: 65mgPotassium: 61mgFiber: 0gSugar: 11gVitamin A: 1240IUVitamin C: 0.4mgCalcium: 22mgIron: 0.6mg
Keyword Pumpkin Cheesecake
Tried this recipe?Let us know how it was!


39 comments on “Mini Pumpkin Cheesecakes with Praline Topping”

  1. These look just too good! The mini sizes are perfect for when you want to indulge in the perfect rich dessert.

  2. I am addicted to cheesecake anything! Its a good thing these are mini sized or I’d be in trouble!

  3. I love these mini cheesecakes!!! totally going to try this recipe! love!!!

  4. My three favorites – pumpkin, praline and cheesecake all in one sweet little dessert, how perfect! Kellie, these desserts are lovely and perfect for the holidays!

  5. I love everything about this dessert!! Adding this to my to-make list right now!

  6. This looks crazy delicious! I agree, perfect for a party / family gathering! Pinned onto my Pumpkin board 🙂

  7. Holy Hannah! The flavors in these mini cheesecakes sound out of this rock! Love the pumpkin then the praline and then the bourbon sauce!!! Party in the mouth for sure!

  8. I pinned this recipe to my Thanksgiving board and really want to try it. They look SO good and so perfect for a holiday dessert.

  9. These are too stinkin’ cute! And dang do they look good! Had me at pumpkin…then praline…and finally cheesecake! Love this!

  10. Pingback: Currently Crushing On. | How Sweet It Is

  11. Oh, this is so perfect! I love everything about these mini cheesecakes! Thanks for sharing! 🙂

  12. These mini cheesecakes look absolutely amazing! And that praline topping… oh my goodness, YES! 🙂

  13. Looks fantastic! Can we make it into one big cheesecake? Do not have mini pan

    • You definitely can! Use a 9 inch springform pan and bake for 50-60 minutes until the edges are firm and the center is still jiggly. Chill overnight.

  14. These look delectable! I’m so excited to make the for a fall treat soon!

  15. Oh my goodness. How many fails should I list?! Glad I am not the only one! But so happy to hear this pumpkin cheesecake worked out because bourbon, desserts and the holidays should always be together!

  16. I can’t even handle how delicious these look, and they are so cute, too! MUST MAKE!

  17. I LOVE your blog!! the simplicity of it really lets your food and pictures do the talking, I’m a big fan! I subscribed immediately. Can’t wait to make these!!

  18. Can’t wait to make these for TDay. Will let you know! Thanks for the recipe.

  19. oh my… such a beauty 😀 love it!

  20. Do you chill them in the pan overnight? Or remove them from the pan prior to chilling in the fridge

  21. Your photos are amazing!
    They make me hungry just looking at ’em!

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