These Salted Caramel Pumpkin Cheesecakes are a dreamy blend of creamy, spiced, and indulgent flavors in every bite. The velvety pumpkin cheesecake filling, perfectly spiced with cinnamon and nutmeg, sits atop a buttery graham cracker crust. A drizzle of rich salted caramel adds a sweet-salty contrast that’s utterly irresistible. In just 30 minutes of prep and 25 minutes of baking, you’ll create 16 mini desserts that are as charming as they are delicious.
Each mini cheesecake offers a luscious, smooth texture with a hint of autumn warmth, making them ideal for gatherings or cozy nights in. The balance of sweet caramel and tangy cream cheese is pure perfection, while the mini size makes them easy to share—or keep all to yourself. With a total time of under 4 hours, including chilling, these treats are surprisingly simple yet impressively elegant. Perfect for fall or any time you crave a decadent dessert!
Ingredients for Salted Caramel Pumpkin Cheesecakes
- Gingersnap Crust:
- 1 and 1/4 cups gingersnap cookie crumbs (store-bought or homemade)
- 2 Tablespoons (23g) granulated sugar
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- Pumpkin Filling:
- 12 ounces (339g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (115g) pumpkin puree (not pumpkin pie filling)
- 1 large egg + 1 large egg yolk
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (store-bought or homemade)
- 1 teaspoon pure vanilla extract
- Topping:
- 1 cup (240ml) caramel sauce (store-bought or homemade)
- 1/2 cup chopped pecans (optional, toast for extra flavor)
Step-by-Step Instructions
- Preheat the oven: Set to 350°F (177°C). Line a 12-count muffin pan with liners and a second 12-count muffin pan with 4 liners (total of 16). Set aside.
- Make the crust: In a medium bowl, mix gingersnap crumbs, sugar, and melted butter until combined. The mixture will be thick and sandy. Press a heaping Tablespoon into each liner, compacting tightly. Pre-bake for 5 minutes, then remove and set aside.
- Make the filling: In a large bowl, beat cream cheese on high speed until smooth (about 1 minute). Add pumpkin, egg, and egg yolk, beating on medium-high speed. Scrape down the sides of the bowl. Add sugar, cinnamon, pumpkin pie spice, and vanilla, beating on high until combined.
- Assemble: Pour the filling evenly into each crust.
- Bake: Bake for 18-20 minutes, or until the centers slightly jiggle. Cool in the pan on a wire rack to room temperature.
- Chill: Refrigerate for at least 2 hours or overnight. The centers will sink slightly, creating space for the caramel.
- Toast pecans (optional): Spread chopped pecans on a lined baking sheet and bake at 300°F (149°C) for 8-10 minutes. Let cool.
- Top and serve: Drizzle each cheesecake with caramel sauce and garnish with pecans. Store leftovers tightly covered in the fridge for up to 3 days.
Perfecting the Salted Caramel Topping
For the best results, use a high-quality store-bought caramel sauce or make your own for a richer flavor. Warm the caramel slightly before drizzling to make it easier to pour. Sprinkle with toasted pecans for a crunchy contrast. If you’re feeling adventurous, add a pinch of flaky sea salt to the caramel for an extra salty-sweet kick.
Storing and Serving Tips
These mini cheesecakes are perfect for make-ahead desserts. Store them tightly covered in the refrigerator for up to 3 days. Let them sit at room temperature for 10 minutes before serving to soften slightly. For a show-stopping presentation, arrange them on a platter with extra caramel drizzle and a side of whipped cream.
Time-Saving Tricks for Busy Bakers
To save time, prepare the crust and filling up to 24 hours in advance and store them separately in the refrigerator. Use pre-crumbled gingersnap cookies or pulse them in a food processor for quick crumbs. Skip toasting the pecans if you’re short on time—they’ll still add a delightful crunch.
Recipe Variations to Try
Feel free to swap the gingersnap crust for graham crackers or Oreo crumbs for a different flavor profile. For a nut-free option, skip the pecans or replace them with pumpkin seeds. You can also experiment with maple syrup or butterscotch sauce instead of caramel for a unique twist.
Common Questions Answered
Can you freeze these cheesecakes? Absolutely! Freeze them without toppings in an airtight container for up to 2 months. Thaw in the refrigerator overnight before adding caramel and pecans. If the cheesecakes crack slightly, don’t worry—the caramel will cover it beautifully. Use a hand mixer for the filling to ensure a smooth, lump-free texture.
Salted Caramel Pumpkin Cheesecakes Recipe
Ingredients
Gingersnap Crust
- 1 and 1/4 cups gingersnap cookie crumbs see note
- 2 Tablespoons granulated sugar
- 1/4 cup unsalted butter melted
Pumpkin Filling
- 12 ounces full-fat brick cream cheese softened to room temperature
- 1/2 cup pumpkin puree
- 1 large egg
- 1 large egg yolk
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice
- 1 teaspoon pure vanilla extract
Topping
- 1 cup store-bought or homemade caramel sauce
- 1/2 cup chopped pecans
Instructions
- 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.