Dessertscookingclassy4.9
Mini Pumpkin Cheesecakes {with Salted Caramel Sauce}
These individual Pumpkin Cheesecakes are the perfect fall dessert! They're perfectly rich and creamy and brimming with spiced pumpkin flavor. And who can resist that decadent caramel sauce? It's a match meant to be!
👥 24 Servings⏱️ Prep & Cook: 6h 15m⏳ Prep: 25 min🔥 Cook: 20 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- oven
📝 Preparation Steps
1
For the crust: Preheat oven to 325 degrees. In a mixing bowl, whisk together crushed graham crackers with 2 Tbsp granulated sugar.
2
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.
cup (220g) finely crushed graham crackers (about 14 full sheets)1 3/4(28g) granulated sugar2 Tbsp(86g) salted butter, melted6 Tbsp(215g) packed light-brown sugar1 cup(75g) granulated sugar6 Tbsp(30g) all-purpose flour3 Tbspcups (362g) canned pumpkin puree1 1/2cup (60ml) heavy cream1/4
3
Firmly press mixture into an even layer. Bake in preheated oven ⏱️ 5 minutes. Remove from oven and allow to cool while preparing filling.
4
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).
5
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.
6
Mix in eggs one at a time. Blend in pumpkin and vanilla, then mix in heavy cream.
(28g) granulated sugar2 Tbsp(86g) salted butter, melted6 Tbsp(215g) packed light-brown sugar1 cup(75g) granulated sugar6 Tbsp(30g) all-purpose flour3 Tbsplarge eggs4
7
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.
cup (220g) finely crushed graham crackers (about 14 full sheets)1 3/4(28g) granulated sugar2 Tbsp(86g) salted butter, melted6 Tbsp(215g) packed light-brown sugar1 cup(75g) granulated sugar6 Tbsp(30g) all-purpose flour3 Tbspcups (362g) canned pumpkin puree1 1/2cup (60ml) heavy cream1/4
8
Bake in preheated oven until nearly set (no longer very jiggly), about ⏱️ 20 - 25 minutes.
9
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.
10
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.
Nutrition Facts
calories
242 kcal
fat Content
15 g
serving Size
1 serving
sugar Content
16 g
sodium Content
191 mg
protein Content
3 g
cholesterol Content
69 mg
carbohydrate Content
23 g
saturated Fat Content
8 g
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