Mini Pumpkin Bourbon Cheesecakes
From luisascatering 11 years ago
- n/a to make
- Serves 24
just took my fav pumpkin cheesecake recipe and converted it to mini size. great for after a big holiday meal when you are stuffed and just want a little something sweet. Enjoy!
Ingredients
- For crust shopping list
- 3/4 cup graham cracker crumbs shopping list
- 1/2 cup pecans, finely chopped shopping list
- 1/4 cup packed light brown sugar shopping list
- 1/4 cup fine granulated sugar shopping list
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled shopping list
- For filling shopping list
- 1 1/2 cups canned organic pumpkin puree shopping list
- 3 large eggs shopping list
- 1/2 cup packed light brown sugar shopping list
- 2 tablespoons heavy cream shopping list
- 1 teaspoon vanilla shopping list
- 1 tablespoon bourbon (optional) shopping list
- 1/2 cup granulated sugar shopping list
- 1 tablespoon cornstarch shopping list
- 1 1/2 teaspoons cinnamon shopping list
- 1/2 teaspoon freshly grated nutmeg shopping list
- 1/2 teaspoon ground ginger shopping list
- 1/2 teaspoon sea salt shopping list
- 3 (8-ounce) packages cream cheese, at room temperature shopping list
- For topping shopping list
- 2 cups organic sour cream shopping list
- 2 tablespoons fine granulated sugar shopping list
- 1 tablespoon bourbon liqueur or bourbon (optional) shopping list
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.
The Rating
Reviewed by 2 people-
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 l...more
DIZ3
in loved it
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these were amazing
slugboy123
in river oaks loved it
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