How To Make Salted Caramel Pumpkin Cheesecakes
Unbelievably rich and smooth, these pumpkin cheesecakes are sweet, spicy gingersnaps baked in crunchy cookie crust with salted caramel drizzle atop.
Serves:
Ingredients
For Gingersnap Crust:
- 1¼cupsgingersnap cookie crumbs,use crunchy gingersnap cookies grind in processor
- 2tbspgranulated sugar
- ¼cupunsalted butter,melted
For Pumpkin Filling:
- 12ozbrick-style cream cheese,softened to room temperature
- ½cuppumpkin puree
- 1large egg,plus 1 egg yolk
- ½cupgranulated sugar
- ½tspground cinnamon
- 1tsppumpkin pie spice*
- 1tsppure vanilla extract
For Topping:
- 1cupcaramel sauce,store-bought or homemade
- ½cuppecans,chopped, toasted for 10 minutes at 300 degrees F
Instructions
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Preheat the oven to 350 degrees F. Line a 12-count muffin pan with liners and a second 12-count muffin pan with only 4. Set aside.
Gingersnap Crust:
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Mix the cookie crumbs, sugar, and butter together in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press a heaping tablespoon of the mixture down into each liner, making sure the crust is tight and compact. If there is a little crust leftover, press a little more into each liner—if desired.
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Pre-bake the crusts for about 5 minutes. Remove from the oven and set aside.
Pumpkin Filling:
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In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed for about 1 minute until completely smooth. At medium-high speed, beat in pumpkin, egg, and egg yolk, scraping downsides of the bowl as needed. On high speed, beat in sugar, cinnamon, pumpkin pie spice, and vanilla until combined.
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Pour the filling evenly into each crust. Bake for about 18 to 20 minutes until centers of pies only slightly jiggle.
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Let cheesecakes cool at room temperature in the pan set on a wire rack. Once completely cool, place cheesecakes in the refrigerator for at least 2 hours or overnight. The cheesecakes will slightly sink in the middle, and that’s okay as it gives room for the caramel.
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Once chilled, drizzle each with salted caramel sauce and garnish with toasted pecans. Store leftovers covered tightly in the refrigerator for up to 3 days.
Recipe Notes
*Make your own 1 teaspoon of pumpkin pie spice by blending a generous pinch each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice.
Nutrition
- Calories: 289.39kcal
- Fat: 16.24g
- Saturated Fat: 6.89g
- Trans Fat: 0.12g
- Monounsaturated Fat: 4.41g
- Polyunsaturated Fat: 1.23g
- Carbohydrates: 35.81g
- Fiber: 1.33g
- Sugar: 15.26g
- Protein: 2.82g
- Cholesterol: 31.22mg
- Sodium: 243.31mg
- Calcium: 42.59mg
- Potassium: 111.72mg
- Iron: 1.20mg
- Vitamin A: 167.30µg
- Vitamin C: 0.45mg
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