Description
These Mini Caramel Pumpkin Cheesecakes are the perfect fall dessert, combining a spiced pumpkin cheesecake filling atop a buttery graham cracker crust, topped with salted caramel sauce and a dollop of lightly sweetened whipped cream. Baked in individual portions, they are easy to serve and perfect for holiday gatherings or cozy nights in.
Ingredients
Crust
- 1 cup (120g) graham cracker crumbs (about 15 squares)
- 2 tbsp (25g) granulated sugar
- ⅛ tsp ground cinnamon
- 3 tbsp (42g) salted butter, melted
- Pinch of salt (if using unsalted butter)
Cheesecake Filling
- 13 oz (375g) full-fat block-style cream cheese, softened
- ⅔ cup (135g) granulated sugar
- 1 tsp (3g) all-purpose flour
- 2 large eggs, at room temperature
- ⅔ cup (160ml) pure pumpkin puree
- 1 tbsp (15ml) fancy (light) molasses
- ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
Whipped Cream Topping
- ½ cup (120ml) 35% heavy whipping cream
- 1 tsp (4g) granulated sugar
- 1 tsp skim milk powder (optional, for stabilizing the cream)
- Cinnamon for sprinkling
Additional
- Salted caramel sauce, for topping (1-2 teaspoons per cheesecake)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin pan with paper liners that won’t stick to cheesecake for easy removal.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, ground cinnamon, and melted butter (add a pinch of salt if using unsalted butter). Stir well to evenly distribute. Spoon about 2 tablespoons of the mixture into each lined muffin cup and press down firmly to create an even crust layer using the back of a tablespoon.
- Bake Crust: Bake the crusts in the oven for 7 minutes, then remove and allow to cool while preparing the cheesecake filling. Lower the oven temperature to 300°F (149°C).
- Prepare Cheesecake Batter: In a large bowl, beat softened cream cheese with an electric hand mixer on medium speed until very smooth. Add granulated sugar and flour, beating until glossy and lump-free. Add eggs one at a time, mixing well and scraping the bowl between additions. Stir in pumpkin puree, molasses, pumpkin pie spice, and cinnamon, and beat until fully combined and smooth.
- Assemble Cheesecakes: Evenly divide the cheesecake filling among muffin cups over the cooled crust, filling each cup almost to the top.
- Bake Cheesecakes: Bake for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes to gently set the cheesecakes. Remove the pan and place on a wire rack to cool completely.
- Chill: After cooling, refrigerate the cheesecakes for at least 2 hours to fully set and chill.
- Prepare Whipped Cream: Just before serving, whip the heavy cream with granulated sugar and optional skim milk powder until soft peaks form.
- Serve: Spoon 1-2 teaspoons of salted caramel sauce on top of each chilled cheesecake. Add a dollop of whipped cream over the caramel and sprinkle with freshly grated cinnamon for garnish.
Notes
- Use full-fat block-style cream cheese for the best texture and flavor.
- Room temperature eggs help the batter mix smoothly without curdling.
- The optional skim milk powder in the whipped cream helps stabilize it so it holds shape longer.
- To speed chilling, place cheesecakes uncovered in the fridge initially to cool faster, then cover once chilled.
- You can prepare the cheesecakes a day ahead and refrigerate; add caramel and whipped cream just before serving.
- If preferred, substitute paper liners with silicone muffin cups to avoid sticking completely.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
