Mini Bourbon Pumpkin Praline Cheesecakes
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins

Feed a crowd with Mini Bourbon Praline Pumpkin Cheesecakes for dessert!

Course: Baking, Cake, Dessert
Cuisine: American
Keyword: Pumpkin Cheesecake
Servings: 36 cheesecakes
Calories: 133 kcal
Author: Kellie
  • 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
  1. Preheat oven to 325 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. When the cheesecakes are cool, remove them from the pan and place on a wire rack.
  6. 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.)
  7. Chill the cheesecakes until ready to serve. Can be made up to 24 hours in advance.
Nutrition Facts
Mini Bourbon Pumpkin Praline Cheesecakes
Amount Per Serving (1 g)
Calories 133 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 23mg8%
Sodium 65mg3%
Potassium 61mg2%
Carbohydrates 15g5%
Fiber 0g0%
Sugar 11g12%
Protein 1g2%
Vitamin A 1240IU25%
Vitamin C 0.4mg0%
Calcium 22mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.