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Caramel Pumpkin Cheesecakes

Caramel Pumpkin Cheesecakes

Creamy, spiced pumpkin filling on a buttery gingersnap crust, crowned with silky salted caramel and optional toasted pecans. These mini cheesecakes are the perfect blend of cozy fall flavors and show-stopping presentation — ideal for holidays, family gatherings, or a special weekend treat.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 16 cheesecakes
Course: Dessert
Cuisine: American
Calories: 278
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups finely crushed gingersnap cookies or graham crackers for milder flavor
  • 3 tbsp granulated sugar
  • 5 tbsp unsalted butter, melted
For the filling
  • 16 oz cream cheese, softened
  • 0.75 cup canned pumpkin puree not pumpkin pie filling
  • 1 large egg
  • 1 large egg yolk
  • 0.5 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp pure vanilla extract
For the topping
  • 0.5 cup chopped pecans optional, for garnish
  • 0.5 cup salted caramel sauce store-bought or homemade

Method
 

  1. Preheat oven to 350°F (177°C). Line a 12-cup muffin pan completely and a second pan with 4 liners (for 16 cheesecakes total).
  2. In a medium bowl, combine crushed cookies, sugar, and melted butter until mixture resembles damp sand. Press 1 heaping tablespoon into each liner, packing tightly. Pre-bake for 5 minutes.
  3. In a large mixing bowl, beat cream cheese on high until smooth (about 1 minute).
  4. Add pumpkin, egg, and yolk; beat on medium-high until just combined, scraping sides as needed.
  5. Add sugar, cinnamon, pumpkin pie spice, and vanilla; beat on high until creamy and slightly thick.
  6. Divide filling evenly over crusts, smoothing tops.
  7. Bake 18–20 minutes or until centers jiggle slightly when moved.
  8. Cool in pan on wire rack, then chill at least 2 hours or overnight. Slight sinking in the middle is normal.
  9. Optional: Toast pecans at 300°F (149°C) for 8–10 minutes.
  10. Once chilled, spoon or drizzle caramel into centers. Top with pecans if desired. Store in refrigerator up to 3 days.

Notes

For a gluten-free version, use certified gluten-free cookies. Sprinkle flaky sea salt on top for a salted caramel boost. Use a spoon or piping bag for neat caramel placement.