Ingredients

How to make it

  • Make crust:
  • Lightly butter a mini muffin tin (mine are 24 per tin, use 2 if only 12 per tin)
  • Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom of each mini tin (I use bottom of shot glass to press it down nicely) then chill crusts, 1 hour.
  • Make filling and bake cheesecake:
  • Put oven rack in middle position and Preheat oven to 350°F.
  • Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.
  • Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
  • Pour filling into each crust, smoothing top Bake until center is just set, 15-20 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)
  • Make topping:
  • Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecakes and bake 5 minutes.
  • Cool cheesecakes completely in pan on rack, about 2 hours.
  • Chill, covered, until cold, at least 4 hours. Remove from tinsand bring to room temperature before serving.
  • Cooks' note:
  • Baked cheesecake can be chilled, covered, up to 2 days.

Reviews & Comments 6

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    " It was excellent "
    DIZ3 ate it and said...
    These are perfect for the holidays! They have a wonderful pumpkin (with a hint of bourbon) flavor that is only enhanced by the crunchy butter pecan crust. Love the light, creamy, airy texture of the cheesecake! I baked them for 15 min. and they looked done, but they really could have gone the full 20 min. I should note that I used a standard size muffin pan. Thank you, Luisa, for another fabulous recipe!!

    See more in IMI Review 10/26/16: Mini Pumpkin Bourbon Cheesecakes
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  • CherylsCookingNow 2 years ago
    I made this today and they turned out good. I didn't have any bourbon so I used pumpkin pie spice in the filling. The filling didn't firm up. It browned and I removed from the oven. I should had lowered the temperature and covered with foil and baked a little longer. After cooling, I removed one and it crumbled. The taste was good. I think I'd make this again and up the spices. All I could taste was pumpkin and the creaminess of the cream cheese. Thanks for sharing your recipe.
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  • sosousme 6 years ago
    Sounds perfect. I love putting nuts in my crust too. I have a dinner party coming up, now I think I know what to make for dessert!
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  • NPMarie 6 years ago
    Great idea for Thanksgiving! Beautiful post Luisa:)
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    " It was excellent "
    slugboy123 ate it and said...
    these were amazing
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  • PongoUSA 6 years ago
    That sounds lovely. Especially like the idea of the mini muffin forms. I think I'm going to try to convert it into a german style "Käsekuchen " with Quark and shortbread crust. The wife doesn't like the cremecheese cheesecakes ....
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  • 22566 6 years ago
    Yes...uh huh...of course!!
    How in heavens name can one go wrong with placing all this in a grammy crust after a vist to the pumpkin' patch? Pecans,bourbon,sugar,bourbon,butter,bourbon,cinnamon,bourbon,couple of other spices,bourbon,cream cheese,bourbon,organic sour cream...
    ~and~
    Oh,did I mention Bourbon? :o)
    Great sounding recipe.
    Thank-you
    Kind Regards
    Joyce
    P.S. Bourbon is NEVER 'Optional' :o)
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