Go Back
–+ servings
Mini Caramel Pumpkin Cheesecakes

Mini Caramel Pumpkin Cheesecakes to Cozy Up Your Fall

Delight in these Mini Caramel Pumpkin Cheesecakes, an irresistible combination of autumn flavors perfect for cozy gatherings and individual indulgence.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Chilling Time 2 hours
Total Time 2 hours 52 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free options if needed.
  • 2 tablespoons Granulated Sugar Adds sweetness for a delightful bite.
  • 1 teaspoon Ground Cinnamon Consider nutmeg for a unique twist.
  • 4 tablespoons Salted Butter Use unsalted butter for a different flavor profile.
For the Filling
  • 16 oz Full-Fat Cream Cheese Neufchâtel can lighten it up.
  • 1/2 cup Granulated Sugar Balances the richness of the cream cheese.
  • 1 tablespoon All-Purpose Flour Optional but recommended for structure.
  • 2 large Large Eggs Flax eggs can be a vegan alternative.
  • 1 cup Pure Pumpkin Puree Ensure it’s not pie filling.
  • 2 tablespoons Fancy (Light) Molasses Brown sugar works in a pinch.
  • 1 teaspoon Pumpkin Pie Spice Combine spices if needed.
For the Topping
  • 1 cup Heavy Whipping Cream Coconut cream is a great dairy-free choice.
  • 1 tablespoon Skim Milk Powder Optional for stabilizing whipped cream.
  • 1 teaspoon Cinnamon Use for garnishing.

Equipment

  • oven
  • muffin pan
  • mixing bowl
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners.
  2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted salted butter. Press this mixture firmly into the muffin cups and bake for 7 minutes.
  3. Reduce the oven temperature to 300°F (149°C) after baking the crust.
  4. Beat cream cheese until creamy, then add granulated sugar and flour. Add eggs one at a time, followed by pumpkin puree, molasses, and pumpkin pie spice, mixing until smooth.
  5. Pour the cheesecake batter over the crusts, filling each muffin cup nearly to the top. Bake for 15 minutes, then turn off the oven and leave the cheesecakes inside for an additional 10 minutes.
  6. Allow the cheesecakes to cool completely at room temperature, then transfer to the refrigerator to chill for at least 2 hours.
  7. Once chilled, garnish with salted caramel sauce, whipped cream, and a sprinkle of cinnamon before serving.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Chill cheesecakes for enhanced flavor and texture. Customize ingredients as desired for variations.

Tried this recipe?

Let us know how it was!