How To Make Mini Pumpkin Cheesecakes with Caramel Sauce
A satisfying spiced pumpkin flavor will surprise with these rich mini pumpkin cheesecakes, flaked with Maldon salted caramel sauce and pecans!
Preheat the oven to 325 degrees F.
In a mixing bowl, whisk together the crushed graham crackers with 2 tablespoons of granulated sugar. Pour in the melted butter, then stir the mixture until evenly coated.
Divide the graham cracker mixture among 24 paper-lined muffin cups, adding about a heaping tablespoon to each. Firmly press the mixture into an even layer.
Bake in the oven for 5 minutes. Remove from oven and allow to cool.
In a medium mixing bowl, whisk together the brown sugar, granulated sugar, flour, cinnamon, nutmeg, ginger, and cloves until no clumps of sugar remain.
Add the cream cheese to a large mixing bowl, pour the sugar mixture over the cream cheese, and using an electric hand mixer set on low speed, blend together for about 30 seconds until smooth.
Mix in the eggs one at a time. Blend in the pumpkin and vanilla, then mix in the heavy cream. Tap the bowl forcefully against the countertop to release some of the excess air bubbles about 30 times.
Divide the mixture over graham cracker crust in muffin liners, adding about ¼ cup to each cup and filling nearly full.
Bake in the oven for about 20 to 25 minutes until nearly set.
Remove from the oven and allow to cool on a wire rack at room temperature for 30 minutes. Then, transfer to refrigerator and chill for 3 hours until set.
Top with caramel sauce, a pinch of sea salt, then add pecans or whipped cream. Enjoy!
- Calories: 203.31kcal
- Fat: 14.65g
- Saturated Fat: 8.20g
- Trans Fat: 0.12g
- Monounsaturated Fat: 3.83g
- Polyunsaturated Fat: 0.86g
- Carbohydrates: 15.61g
- Fiber: 0.66g
- Sugar: 12.22g
- Protein: 3.27g
- Cholesterol: 73.21mg
- Sodium: 168.05mg
- Calcium: 47.97mg
- Potassium: 100.23mg
- Iron: 0.68mg
- Vitamin A: 270.72µg
- Vitamin C: 0.67mg
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