Mini Caramel Pumpkin Cheesecakes

Pumpkin desserts are delicious all through the year, but they are especially cozy during the Fall and over the holidays. If you bake one pumpkin dessert for the holidays, make it this! My Mini Caramel Pumpkin Cheesecakes are so incredibly flavorful with the perfect ratio of crust to cheesecake filling. They are a great little size for sharing and entertaining, and they bake quickly in a muffin pan. This combination of pumpkin, cream cheese, spices, caramel and whipped cream is heavenly and you might find it hard to share! A bit of molasses in the cheesecake makes it taste so rich and elevates all of the spices. If you love this recipe, check out my incredible Turtle Cheesecake and my Pecan Praline Pumpkin Cheesecake Bars as well!

WHY THIS RECIPE WORKS

• Easy to make - these little cheesecakes are simple to prepare since you don't need a water bath for the small size and they bake quickly.
• Graham cracker crust - each individual cheesecake has a spiced graham cracker crust that adds wonderful crunchy texture.
• Creamy pumpkin cheesecake - the pumpkin cheesecake filling has an incredibly smooth and creamy texture that is irresistible.
• Pumpkin spice cheesecake - I think I've nailed the perfect blend of spices for pumpkin cheesecake! It isn't overpowering and just blends with the pumpkin so nicely.
• Gooey salted caramel topping - drizzling caramel on top of these is absolutely the most delicious thing. You will need a moment after you try the whole combination. I use my thick and rich homemade salted caramel sauce.
• Fresh whipped cream - this is optional, but wow! How delicious is this whole package of pumpkin cheesecake, caramel and cream!? Then I grate fresh cinnamon over top which has the most intoxicating fragrance.

INGREDIENTS FOR PUMPKIN CHEESECAKES

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

• Cream cheese - you will need 1 ½ blocks of brick cream cheese for this recipe. Do not use the whipped or spreadable kind as it can have a higher water content and thus a lower fat content.
• Granulated sugar - simple fine white granulated sugar keeps the flavor clean so the pumpkin flavor shines.
• Vanilla - vanilla is the main flavor aside from the tangy sweet cheese taste, so use high quality vanilla. I prefer this Madagascar Bourbon Vanilla extract.
• Eggs - two whole eggs will set the filling into a silky smooth custard. After all, cheesecake is essentially a baked cheese custard.
• Flour - just a bit of flour helps to bind the moisture from the pumpkin and set the filling into a smooth texture.

• Pumpkin - use canned pumpkin for this recipe, and make sure it is pure pumpkin puree and not pumpkin pie filling which has sugar, spices and other ingredients blended in.
• Molasses - the caramel-like flavor of molasses adds a richness and luxurious quality to the filling. Do not leave it out - it is SO good. You can use fancy molasses which is lighter and sweeter or cooking molasses which is darker. I wouldn't recommend blackstrap molasses.
• Spice - I use a blend of my favorite pumpkin pie spice, plus cinnamon, ginger and clove. Pumpkin pie spice is mostly composed of cinnamon, so you can also make your own simple blend from cinnamon, clove and nutmeg.
• Caramel sauce - use my Rich Salted Caramel Sauce to drizzle over these cheesecakes and they will be absolutely divine. There's a full video tutorial on how to make caramel here.
• Whipped cream - fresh is best and I always whip my own from heavy whipping cream with 35% milkfat. I stabilize it by adding skim milk powder which helps keep it light and airy without weeping.

STEP BY STEP INSTRUCTIONS

• STEP 1). Make the crust. Combine graham cracker crumbs, sugar, cinnamon and melted butter in a medium bowl. Add a pinch of salt if you're using unsalted butter. Stir well to combine evenly, then spoon it into the paper cups in the muffin pan, dividing evenly among them. Press the crumbs down firmly into an even layer.
• STEP 2). Bake the crusts. Bake for 7 minutes then remove from the oven and set aside to cool while you make the filling. Reduce the oven temperature to 300°F.
• STEP 3). Make the cheesecake batter. Beat cream cheese. Add soft cream cheese to a large bowl and beat with an electric hand mixer on medium speed until very smooth. Add sugar and flour and beat until smooth and glossy and no lumps of cheese remain.
• STEP 4). Add wet ingredients. Beat in eggs one at a time, scraping down the sides and bottom of the bowl as needed. Add pumpkin puree, molasses and spices and beat until well combined and very smooth.
• STEP 5). Pour filling over crusts. Divide the filling evenly among cups, pouring it on top of the baked crust layer. The cups will be very full.
• STEP 6). Bake. Bake for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes. Transfer pan to a wire rack to cool completely. Once cool, transfer cheesecakes to the fridge to chill for at least 2 hours.
• STEP 7). Decorate. When ready to serve, top with salted caramel sauce and whipped cream, then grate some fresh cinnamon over top.

EXPERT BAKING TIPS

• Do not over-beat the filling. It is important to beat the cream cheese until it is very smooth and lump-free, but avoid beating on high speed which will incorporate large air pockets that can later lead to cracking.
• Do not over-bake. These cheesecakes should still be very slightly soft in the middle when ready. They will continue to cook as they cool and the filling will set into a smooth creamy texture. If the filling is too firm then it has been over-baked and it will have drier texture.
• Use paper liners. This will make sure you have no headaches trying to remove the cheesecakes from the pan, and it also makes for a nice presentation when you share them with friends or your guests.

RECIPE FAQ

If you love cheesecake, check out these recipes!

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