Baby Bourbon Pecan Pumpkin Cheesecakes
By: Linda Bonwill - World Class Cooking
WHEN LIFE GIVES YOU PUMPKINS, MAKE PIE
Fall into these luscious Baby Bourbon Pecan Pumpkin Cheesecakes. It's an indulgence of seasonal flavors and the comfort of warmth.
The foundation of these cheesecakes begins with a simple buttery crust made with graham crackers, complimented by the nutty richness of pecans. It is enhanced with a splash of Bourbon Pecan Pie flavored coffee. The filling combines the velvety smoothness of cream cheese and the sweetness of pure pumpkin. While the spices boost, additional coffee adds to the autumnal flavors.To top it all off, a decadent caramel pecan sauce is drizzled over the cheesecake. The sauce is also infused with the deep, comforting flavors of coffee and the crunch of pecans provides the perfect finishing touch.
So go ahead and give this dessert a try. It is so gourd!
Featured Product: Bourbon Pecan Pie 8oz ground coffee
Crust Ingredients
- 6ozs graham crackers, crushed fin
- 1/4 cup pecans
- 4 TBSP butter melted
- 2 TBSP Bourbon Pecan Pie coffee, brewed
- 1/4 tsp cinnamon
Crust Instructions
- Pulse all the ingredients in a food processor. Divide the crumbs into 8 separate (greased) 6-inch mini springform pans (approx. 1/4 cup). Or a greased 9-inch springform pan. Press the crumbs into the bottom portion of the pan. Bake in a pre-heated 350 degrees for 10 mins or until golden brown
Pie Filling Ingredients
- 15oz can pumpkin (pure, not pie filling)
- 16ozs cream cheese, room temperature
- 1 1/2 cups sugar, granulated
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 5 eggs, room temperature
- 3/4 cup heavy cream
- 1/4 cup Bourbon Pecan Pie Coffee, brewed
- 2 tsp vanilla
Pie Filling Instructions
- Add all the pie filling ingredients to a larger food processor (you can also use a blender or hand mixer).
Mix thoroughly. Divide the batter into the 8 pans. (Use a small measuring cup and add the batter in small batches to divide it easily into equal parts). Bake at 350 degrees for approximately 45 minutes or until done. (To test for doneness, insert a toothpick in the center of the pie. The pie is done when the toothpick comes out clean). Let the pie(s) cool completely before removing the springform outer ring.
Caramel Sauce Ingredients
- 8 TBSP butter
- 1/4 cup Bourbon Pecan Pie Coffee, brewed
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1 cup pecans
Caramel Sauce Instructions
- To make the Caramel Pecan Sauce, Add all the ingredients (except pecans) to a medium-size pan. Heat on medium-high, stirring until the sauce comes to a boil. Reduce the temperature and simmer until the desired thickness, approx. 10 mins. Stir in the pecans.