Categorized:

  • Cake & Cupcakes
  • Desserts
  • Halloween
  • Pies and Cheesecakes
  • Thanksgiving

Tagged:

  • brown sugar
  • butter
  • cinnamon
  • cream
  • cream cheese
  • eggs
  • flour
  • ginger
  • graham crackers
  • nutmeg
  • pumpkin
  • sugar
  • vanilla extract
Mini Pumpkin Cheesecakes with Salted Caramel Sauce - 1

Mini Pumpkin Cheesecakes {with Salted Caramel Sauce}

Ingredients

Crust

  • 1 3/4 cup (220g) finely crushed graham crackers (about 14 full sheets)
  • 2 Tbsp (28g) granulated sugar
  • 6 Tbsp (86g) salted butter, melted

Filling

  • 1 cup (215g) packed light-brown sugar
  • 6 Tbsp (75g) granulated sugar
  • 3 Tbsp (30g) all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 3 (8 oz) pkgs. cream cheese, well softened
  • 4 large eggs
  • 1 1/2 cups (362g) canned pumpkin puree
  • 1 tsp vanilla extract
  • 1/4 cup (60ml) heavy cream
  • 1 Homemade caramel sauce, see notes*
  • Flaked sea salt, such as Maldon**
  • Chopped pecans or lightly sweetened whipped cream (optional)

Instructions

  • For the crust: Preheat oven to 325 degrees. In a mixing bowl, whisk together crushed graham crackers with 2 Tbsp granulated sugar.
  • Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each.
  • Firmly press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
  • For the filling: In a medium mixing bowl, whisk together brown sugar, granulated sugar, flour, cinnamon, nutmeg, ginger and cloves until no clumps of sugar remain (break up any little clumps with your fingertips).
  • Add cream cheese to a large mixing bowl, pour sugar mixture over cream cheese and using an electric hand mixer set on low speed, blend together until smooth, about 30 seconds.
  • Mix in eggs one at a time. Blend in pumpkin and vanilla, then mix in heavy cream.
  • Tap bowl forcefully against countertop to release some of the excess air bubbles, about 30 times. Divide mixture over graham cracker crust in muffin liners, adding about 1/4 cup to each cup and filling nearly full.
  • Bake in preheated oven until nearly set (no longer very jiggly), about 20 - 25 minutes.
  • Remove from oven and allow to cool on a wire rack at room temperature, 30 minutes, then transfer to refrigerator and chill 3 hours until set.
  • Top with caramel sauce and a pinch of sea salt just before serving. Add pecans or whipped cream if desired. Store (caramel and cheesecakes separate) in refrigerator in an airtight container.

Notes

  • *Salted Caramel Sauce Recipe here .
  • **Alternately you can mix in 3/4 - 1 tsp fine sea salt with the sugar/water mixture when making the caramel rather then topping them with sea salt.
  • Caramel sauce and toppings not included in nutrition.

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