Fall is here and what better way to celebrate than with homemade salted caramel pumpkin cheesecakes? I imagine your fall baking list is as long as mine, which includes pumpkin donuts, apple cake, pumpkin bars, and harvest spice bread, but I certainly hope you save time for these! Today’s mini pumpkin cheesecakes are simple, straightforward, and at only a few bites each, perfect for portion control.
Why You’ll Love These Salted Caramel Pumpkin Cheesecakes
Flavored with fall’s favorite spices and you can use homemade pumpkin pie spice Crunchy gingersnap crust Velvety smooth pumpkin cheesecake filling Made in a regular muffin pan, so each is a single serving Easy to eat, great for sharing, and portable for parties So much texture in each bite Topped with salted caramel and toasty pecans
Gingersnap Crust
We use a wonderfully crunchy gingersnap crust as the base of today’s pumpkin cheesecakes. It’s actually the same crust I use for my pumpkin swirl cheesecake—there’s something so delightful about sweet, spicy gingersnaps paired with cool, creamy pumpkin. These cheesecakes are baked in a standard 12-count muffin pan. There’s no need for a springform pan and no need to mess with a water bath. Mini cheesecakes are not only easier than a full cheesecake, they take half the time to prepare. I typically use store-bought cookies for this crust, and prefer Nabisco or Trader Joe’s brand of gingersnap cookies. Make sure they’re an extra crunchy variety! We’ll crush up the cookies, mix them with a little sugar and melted butter, and press into each liner. Use about 1 heaping Tablespoon of mixture for each. When you press it down, make sure the crust is tight and compact. Pre-bake the crusts for 5 minutes—a quick, but necessary step. A graham cracker crust works, too! Try using the graham cracker crust from my mini key lime pies recipe. You’ll have the perfect amount for these cheesecakes.
Here’s What You Need for the Filling
This filling is the perfect balance of pumpkin and cheesecake. It’s unbelievably rich, smooth, creamy, and flavorful. Made with a few key ingredients, each plays an important role:
Cream Cheese: Brick-style cream cheese is the base of these cheesecakes. Pumpkin: Can’t have pumpkin cheesecake without pumpkin! Use any leftover pumpkin puree in these pumpkin recipes. Eggs: 1 egg and 1 egg yolk provide structure and richness. Sugar: Granulated sugar sweetens this filling. Spices: Use warm and cozy flavors like cinnamon and pumpkin pie spice. If you can’t find pumpkin pie spice at the store, you can use my pumpkin pie spice recipe which includes ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice. Vanilla Extract: A splash of pure vanilla extract adds flavor.
Topping for Salted Caramel Pumpkin Cheesecakes
My recipe for homemade salted caramel is one of the most loved recipes on my blog. It’s surprisingly simple to make and pairs with just about anything. And, we use it to top these salted caramel pumpkin cheesecakes! You can even make a batch of salted caramel a day or 2 in advance so it’s all set to go when these cheesecakes are ready. Drizzle a little salted caramel onto each chilled cheesecake and garnish with toasted pecans. While optional, the nuts add a welcome crunch and flavor—especially if you toast them first.
More Pumpkin Treats
