Description
Salted Caramel Pumpkin Cheesecakes are rich, creamy mini desserts that blend the warm spices of fall with smooth pumpkin filling, crunchy gingersnap crust, and a luscious salted caramel pecan topping. They’re perfect for holiday gatherings or cozy evenings at home.
Ingredients
Scale
- 1 and 1/4 cups gingersnap cookie crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
- 12 ounces full-fat brick cream cheese, softened to room temperature
- 1/2 cup pumpkin puree
- 1 large egg
- 1 large egg yolk
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1 cup caramel sauce
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line a 12-count muffin pan with paper liners and prepare 4 more liners in a second pan.
- Mix gingersnap crumbs, 2 tablespoons sugar, and melted butter in a bowl. Press a heaping tablespoon into each liner and pack tightly. Pre-bake crusts for 5 minutes.
- In a large bowl, beat softened cream cheese until smooth. Add pumpkin puree, egg, and egg yolk; beat until combined.
- Add 1/2 cup sugar, cinnamon, pumpkin pie spice, and vanilla. Mix until smooth and uniform.
- Spoon filling over crusts, filling each about 2/3 full.
- Bake for 18–20 minutes, until edges are set and centers slightly jiggly.
- Let cheesecakes cool at room temperature, then chill in the refrigerator for at least 2 hours.
- Before serving, drizzle with caramel sauce and sprinkle with chopped pecans.
Notes
- Let cream cheese reach room temperature before mixing to avoid lumps.
- Avoid overmixing after adding eggs to prevent cracks.
- Use a heaping tablespoon of crust for each mini cheesecake for even texture.
- Chill thoroughly to ensure proper texture and flavor development.
- Top with caramel and pecans just before serving to maintain crunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 18g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Salted Caramel Pumpkin Cheesecakes, fall dessert, mini cheesecakes, pumpkin cheesecake, caramel dessert