Description
Mini Salted Caramel Pumpkin Cheesecakes are a delightful fall dessert. They combine creamy pumpkin filling with a buttery graham cracker crust, topped with optional salted caramel.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 1 tablespoon sour cream
- 1 large egg, beaten
- 1 teaspoon pure vanilla extract
- 1.5 teaspoon pumpkin pie spice
- 1/2 cup granulated sugar (for caramel)
- 2 tablespoons water (for caramel)
- 2 drops fresh lemon juice (for caramel)
- 1/4 cup heavy cream (for caramel)
- 2 tablespoons butter (for caramel)
- 1/2 teaspoon fleur de sel (for caramel)
Instructions
- Preheat the oven to 350 degrees. Insert the cavities of a mini cheesecake pan and spray with cooking spray.
- Mix graham cracker crumbs, brown sugar, and salt in a bowl. Add butter and mix until coated.
- Press 1 tablespoon plus 1 teaspoon of the mixture into each cavity.
- Bake for 8-10 minutes until golden brown. Cool on a wire rack.
- Beat cream cheese in a bowl until smooth. Add brown sugar, pumpkin, sour cream, egg, pumpkin spice, and vanilla. Beat until well combined.
- Fill each cavity with the filling, leaving some space at the top.
- Bake for 15-20 minutes or until set. Cool for 20 minutes, then remove from pan and cool completely in the refrigerator for 3 hours or overnight.
- For the caramel, combine sugar, water, and lemon juice in a saucepan. Cook over medium heat until sugar melts.
- Increase heat and cook until caramel turns golden amber. Remove from heat.
- Whisk in cream, then butter and finishing salt. Cool before serving.
Notes
- Prep the cheesecakes up to 1 day in advance.
- Use a standard muffin pan if you don’t have a mini cheesecake pan.
- Top with homemade whipped cream before serving.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 315
- Sugar: 23g
- Sodium: 131mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 79mg
Keywords: Mini Salted Caramel Pumpkin Cheesecakes, pumpkin cheesecake, fall dessert