Caramel Pumpkin Cheesecakes

There’s something magical about the first bite of these caramel pumpkin cheesecakes — creamy, spiced pumpkin filling resting on a buttery cookie crust, all crowned with silky salted caramel. This isn’t just another fall dessert; it’s a show-stopping treat that feels both homey and luxurious. Whether you’re hosting Thanksgiving dinner or just craving a cozy weekend indulgence, these mini cheesecakes deliver big on flavor with a fraction of the effort.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & easy to prepare — no complicated water bath needed.
• Uses simple, accessible ingredients you probably already have.
• Perfect for fall holidays, family gatherings, or just a sweet night in.
• A crowd-pleaser with a rich pumpkin spice flavor and buttery crunch.
• Balanced sweetness — not too heavy, thanks to the mini cheesecake format.
• Unique twist: The slight dip in the middle becomes the perfect caramel well.

Ingredients Needed

For the crust:

• 1 ½ cups finely crushed gingersnap cookies (or graham crackers for milder flavor)
• 3 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted

For the filling:

• 16 oz cream cheese, softened to room temperature
• ¾ cup canned pumpkin puree (not pumpkin pie filling)
• 1 large egg + 1 egg yolk, room temperature
• ½ cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon pure vanilla extract

For the topping:

• ½ cup chopped pecans (optional, for garnish)
• ½ cup salted caramel sauce (store-bought or homemade)

How to Make Caramel Pumpkin Cheesecakes

• Prep the pans & oven — Preheat your oven to 350°F (177°C). Line one 12-cup muffin pan completely and a second pan with just 4 liners (this recipe yields 16 cheesecakes).
• Make the crust — In a medium bowl, mix the cookie crumbs, sugar, and melted butter until the texture resembles damp sand. Press about 1 heaping tablespoon into each liner, packing tightly. If you have extra, divide evenly. Pre-bake for 5 minutes to help them hold together.

• Beat the cream cheese — In a large mixing bowl, use a handheld or stand mixer with the whisk attachment to beat the cream cheese on high until completely smooth (about 1 minute). Smooth cream cheese ensures a lump-free filling.

• Add pumpkin & eggs — Beat in the pumpkin, egg, and yolk on medium-high until just combined, scraping down the sides as needed.

• Flavor the filling — Switch to high speed and beat in sugar, cinnamon, pumpkin pie spice, and vanilla until fully incorporated. The mixture should be creamy and slightly thick.

• Fill the crusts — Evenly divide the filling over the pre-baked crusts, smoothing the tops.
• Bake to perfection — Bake 18–20 minutes, or until the centers have a gentle jiggle when moved.
• Cool completely — Let them cool in the pan on a wire rack. Once room temperature, chill at least 2 hours (overnight is even better). They may sink slightly in the middle — this is your caramel’s future home.
• Optional toasted pecans — While cheesecakes chill, toast pecans at 300°F (149°C) for 8–10 minutes for extra crunch.
• Finish with caramel — Once chilled, spoon or drizzle salted caramel into the center of each cheesecake, topping with pecans if desired. Store leftovers covered in the fridge for up to 3 days.

Serving and Storage Tips

• Serving: Present on a platter with a light dusting of cinnamon or an extra caramel drizzle for drama. Mini dessert stands make them extra fancy for parties.
• Storage: Keep covered in the refrigerator for up to 3 days. For longer storage, freeze without caramel topping for up to 1 month; thaw overnight in the fridge, then top before serving.

Helpful Notes

• Use room-temperature cream cheese and eggs to avoid lumps.
• Gingersnap cookies give a spicier crust; graham crackers create a milder base.
• For a salted caramel boost, sprinkle flaky sea salt on top just before serving.
• To make gluten-free, use certified gluten-free cookies for the crust.
• A spoon or piping bag helps neatly fill the caramel center.

Conclusion

These caramel pumpkin cheesecakes are the perfect blend of creamy pumpkin spice filling, buttery cookie crust, and rich caramel topping — a dessert that’s as beautiful as it is delicious. They’re easy enough for a casual weekend bake yet impressive enough to steal the spotlight at your holiday table. The mini size means you get all the decadence without the guilt, making them ideal for sharing (or not!).

If you’ve tried this recipe, leave a comment below with your star rating — I’d love to hear what you thought. And if you put your own spin on it, what variations did you try? Share your creations with friends and family, and don’t forget to post your masterpiece on Pinterest or Facebook so more people can enjoy this irresistible fall treat.

Frequently Asked Questions (FAQ)

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s roasted, pureed, and well-drained to remove excess water, or your filling may turn runny.

How do I make this recipe gluten-free?

Simply swap the gingersnaps or graham crackers with a gluten-free version, ensuring they have similar texture and binding properties.

Can I freeze caramel pumpkin cheesecakes?

Yes. Freeze them without the caramel topping, tightly wrapped, for up to 1 month. Thaw in the refrigerator and top with caramel just before serving.

Why did my cheesecake crack?

Over-baking or sudden temperature changes can cause cracks. Since these are minis, they’re less prone, but cooling them gradually helps prevent issues.