Mini Bourbon Pumpkin Praline Cheesecakes with Gingersnap Crust
Individual cheesecakes featuring a spiced gingersnap crust, smooth bourbon-spiked pumpkin filling, and a rich pecan praline topping. The warm spices of pumpkin pie blend beautifully with the bourbon's depth, while the homemade praline adds textural contrast and caramel sweetness. Perfect for fall entertaining or holiday gatherings when you want an elegant dessert that's portion-controlled and impressive. The mini format makes them ideal for parties, and they can be made a day ahead for stress-free hosting.
Ingredients
- 1 ½ cups gingersnap cookie crumbsgraham cracker crumbs1:1
Different flavor profile
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
- ⅛ teaspoon kosher salt
- 2 8-ounce packages cream cheese, room temperature
- ¾ cups sugar
- 1 ½ tablespoons all purpose flour
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 1 cup solid pack pumpkin
- 2 tablespoons bourbon
- 1 teaspoons vanilla extract
- 1 cups granulated sugar
- ½ cup half and half
- 1 tablespoon salted butter
- 1 pinch baking soda
- ½ teaspoon pure vanilla extract
- 1 cup chopped pecans
Instructions
- 1
Preheat oven to 325 degrees
- 2
Mix together cookie crumbs, cinnamon, melted butter and salt until moistened
- 3
Divide mixture evenly among mini cheesecake pan wells and press down firmly
- 4
Bake crusts for 8-10 minutes until set, then cool to room temperature
- 5
Beat cream cheese and sugar with electric mixer until smooth
- 6
Beat in flour and pumpkin pie spice
- 7
Add eggs one at a time, beating after each addition
- 8
Beat in pumpkin, bourbon and vanilla extract
- 9
Divide filling evenly among pan wells, filling just below the top
- 10
Bake cheesecakes for 20 minutes until edges are firm but center is jiggly
- 11
Cool to room temperature on wire rack, then refrigerate overnight
- 12
Remove cooled cheesecakes from pan and place on wire rack
- 13
Combine sugar, half and half, butter, baking soda and vanilla in large saucepan over medium high heat
- 14
Stir until boiling and sugar dissolves completely
- 15
Reduce heat to medium low and stir until mixture reaches 238-241 degrees or soft ball stage
- 16
Stir in chopped pecans and remove from heat
- 17
Continue stirring until mixture thickens and becomes creamy
- 18
Drop heaping tablespoons of praline mixture onto each cheesecake
- 19
Allow praline to cool and harden
- 20
Chill until ready to serve
Tips
Use a candy thermometer for precise praline temperature - soft ball stage is crucial for proper texture and prevents crystallization.
If praline mixture seizes from cooling too quickly, add half and half one tablespoon at a time while stirring to restore creaminess.
Let cheesecakes cool completely before removing from pan to prevent cracking and ensure clean release.
Good to Know
Refrigerate covered for up to 3 days. Praline may soften slightly but will still taste delicious.
Can be made up to 24 hours in advance. Add praline topping day of serving for best texture.
Serve chilled directly from refrigerator. Allow praline to come to room temperature for 10 minutes for easier cutting if needed.
Common Mistakes
Don't overbake cheesecakes or they'll crack - centers should still jiggle slightly when done.
Avoid stirring praline too vigorously once it reaches temperature to prevent crystallization.
Don't rush cooling process or cheesecakes may sink or crack from temperature shock.
Substitutions
FAQ
Can I make these without a mini cheesecake pan?
Yes, use a regular muffin tin lined with paper liners, but adjust baking time to 15-18 minutes and watch for doneness.
What if I don't have a candy thermometer for the praline?
Test for soft ball stage by dropping a small amount into cold water - it should form a soft ball that flattens when removed.
How long will these keep in the refrigerator?
Store covered for up to 3 days. The praline may soften slightly but flavor remains excellent throughout storage period.