why make this recipe
Salted Caramel Pumpkin Cheesecakes are a delightful way to enjoy the autumn flavors of pumpkin and caramel. These mini cheesecakes mix a rich cream cheese filling with warm spices and a crunchy gingersnap crust. They are perfect for fall gatherings or cozy nights at home. The combination of creamy, spiced filling and the drizzle of salted caramel makes every bite a real treat. Plus, they look great on any dessert table!
how to make Salted Caramel Pumpkin Cheesecakes
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.
- In a medium bowl, mix the cookie crumbs, sugar, and melted butter together until the mixture is thick, coarse, and sandy. Press a heaping Tablespoon of this mixture into the bottom of each liner to form a tight and compact crust. You might have some crust left over; if so, press a bit more into each liner if desired. Bake the crusts for 5 minutes, then remove from the oven and let them cool.
- In a large bowl, use a handheld or stand mixer with a whisk attachment to beat the cream cheese on high speed until it is completely smooth, about 1 minute. On medium-high speed, add the pumpkin, egg, and egg yolk, scraping down the sides of the bowl as needed. Then, on high speed, beat in the sugar, cinnamon, pumpkin pie spice, and vanilla until everything is well combined.
- Pour the creamy filling evenly into each pre-baked crust.
- Bake the mini cheesecakes until their centers only slightly jiggle, which will take about 18 to 20 minutes. Let the cheesecakes cool at room temperature in the pan set on a wire rack. Once completely cool, move them to the refrigerator for at least 2 hours or overnight. They may sink slightly in the middle, which is fine because it makes space for the caramel. If you wish to toast the pecans for topping, spread the chopped nuts on a lined baking sheet and bake for 8-10 minutes at 300°F (149°C).
- After chilling, drizzle each cheesecake with salted caramel sauce and sprinkle with toasted pecans. Store any leftovers covered tightly in the refrigerator for up to 3 days.
how to serve Salted Caramel Pumpkin Cheesecakes
Serve these delicious cheesecakes as a sweet dessert after a cozy fall dinner or at holiday gatherings. They can be enjoyed warm or cold, depending on your preference. A little extra caramel sauce on top adds an indulgent touch!
how to store Salted Caramel Pumpkin Cheesecakes
To keep your mini cheesecakes fresh, store them covered tightly in the refrigerator. They’ll stay good for up to three days. For best flavor and texture, enjoy them within this timeframe.
tips to make Salted Caramel Pumpkin Cheesecakes
- For the cookie crust, if you can’t find gingersnap cookies, ginger cookies or even graham crackers work well too.
- Make sure your cream cheese is softened to room temperature for a smooth mixture.
- Don’t skip the chilling time. It helps the flavors meld together and sets the cheesecake perfectly.
variation
You can switch things up by using different flavors for the filling. Consider adding a layer of chocolate ganache or using vanilla in place of pumpkin for a classic cheesecake flavor.
FAQs
Q: Can I use a different type of nut instead of pecans?
A: Yes! Walnuts or almonds can be great substitutes for pecans.
Q: How long do these cheesecakes need to chill?
A: They should chill in the refrigerator for at least 2 hours, but overnight is best for maximum flavor.
Q: Can I make these cheesecakes ahead of time?
A: Absolutely! These cheesecakes can be made a day or two in advance and stored in the refrigerator until you are ready to serve.