Salted Caramel Pumpkin Cheesecakes Recipe

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Sebastian Kristensen Modified: March 21, 2022
Salted Caramel Pumpkin Cheesecakes Recipe

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.

Preparation: 30 minutes
Cooking: 23 minutes
Chill Time: 2 hours
Total: 2 hours 53 minutes



For Gingersnap Crust:

  • cupsgingersnap 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


  1. 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:

  1. 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.

  2. Pre-bake the crusts for about 5 minutes. Remove from the oven and set aside.

Pumpkin Filling:

  1.  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.

  2. Pour the filling evenly into each crust. Bake for about 18 to 20 minutes until centers of pies only slightly jiggle.

  3. 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.

  4. 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.


  • 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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