Pumpkin Pie Cheesecakes with Bourbon Whipped Cream and Salted Caramel

Individual Pumpkin Pie Cheesecakes topped with Bourbon Whipped Cream and Salted Caramel are a special fall treat.

For the Crust
2 tablespoons unsalted butter, melted
3/4 cups gluten free graham cracker or cookie crumbs
1/2 tsp. pumpkin pie spice mix

For the Cheesecake
8 ounces cream cheese, softened at room temperature
1/2 cup brown sugar, packed
1 cup pumpkin puree (not pumpkin pie filling)
3 eggs
1 tsp. pumpkin pie spice mix
1/4 tsp. salt

For the Caramel Sauce
1/2 cup sugar
1/4 cup water
3 tablespoons salted butter, cubed and at room temperature
1/4 cup heavy whipping cream
Sea salt

For the Bourbon Whipped Cream
1 cup heavy whipping cream, cold
2 tablespoons powdered sugar
1 tablespoon bourbon

View the full recipe at Floating Kitchen →