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Salted Caramel Pumpkin Cheesecakes

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Salted Caramel Pumpkin Cheesecakes

These salted caramel pumpkin cheesecakes combine a crunchy gingersnap cookie crust, a smooth and creamy pumpkin cheesecake filling, and drizzle of homemade salted caramel. Make these single serve cheesecakes in a standard muffin pan, or follow my recipe notes to bake as a regular size cheesecake. This fall dessert is over the top in the best way possible!

Ingredients

  • 1 and 1/4 cups gingersnap cookie crumbs (see note)
  • 2 Tablespoons (23g) granulated sugar
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 12 ounces (339g) full-fat brick cream cheese, softened to room temperature*
  • 1/2 cup (115g) pumpkin puree
  • 1 large egg + 1 large egg yolk
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon store-bought or homemade pumpkin pie spice*
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) store-bought or homemade caramel sauce*
  • 1/2 cup chopped pecans

Directions

  • Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners and a second 12-count muffin pan with only 4 (this recipe makes 16). Set aside.
  • Make the crust: 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 mixture down into each liner, making sure the crust is tight and compact. You might have a little crust leftover. If so, press a little more into each liner—if desired! Pre-bake the crusts for 5 minutes. Remove from the oven and set aside.
  • Make the filling: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until completely smooth, about 1 minute. On medium-high speed, beat in pumpkin, egg and egg yolk, scraping down sides of bowl as needed. On high speed, beat in sugar, cinnamon, pumpkin pie spice, and vanilla until combined.
  • Pour the filling evenly into each crust.
  • Bake until centers of pies only slightly jiggle, 18 to 20 minutes. 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- that’s ok! It gives you room for the caramel. Feel free to toast the pecans for the topping as the cheesecakes cool. To toast, spread the chopped nuts on a lined baking sheet and bake for 8-10 minutes at 300°F (149°C).
  • Once chilled, drizzle each with salted caramel sauce and garnish with pecans. Store leftovers covered tightly in the refrigerator for up to 3 days.

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