Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce

10.01.2013

Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce | Cooking Classy

Happy October! I love Fall. Yes I love the stunning colors of the vibrant trees, the spirit of the holidays drawing near, and the change in the air. But equally as much, I love fall baking. It means I’ll be eating things like these cupcakes. No other season can really compete with Fall baking, after all Thanksgiving lands in that category and the baking during that holiday is bound to be spectacular (when you are making your Grandma’s handed down pie recipe it really doesn’t get much better than that). So many memories tend to tie themselves to food so during this warm and inviting season I love to make the food deliciously memorable. Plus, don’t we all want to make one of the most talked about dishes at the holiday gatherings :)?¬†With these you might just find yourself in that spotlight position. I know I wouldn’t stop talking about them. Normally I don’t like bragging but these cupcakes are near perfection. With the pumpkin and salted caramel combination its destined to be fabulous and fabulous they are. They are spiced as though they were pumpkin pie, with the most creamy, velvety smooth texture, along with a light tang to balance out the sweetness. They are rich, heavenly, lightly salty, caramel drenched, pumpkin perfection. Make them (I’m going to get bossy here because some things shouldn’t be missed out on in life, this being on of them :). And enjoy!

Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce | Cooking Classy

Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce | Cooking Classy

Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce | Cooking Classy

Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce | Cooking Classy

Random pic but I love baby pumpkins.

pumpkin

Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce

Prep Time: 25 minutes

Cook Time: 20 minutes

Yield: 24 cupcakes

Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce

Ingredients

  • 1 3/4 cup finely crushed graham crackers
  • 2 Tbsp granulated sugar
  • 6 Tbsp salted butter, melted
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 Tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 3 (8 oz) pkg cream cheese, softened well
  • 4 large eggs
  • 1 1/2 cups canned pumpkin puree
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream
  • 1 recipe homemade caramel sauce, recipe here
  • Coarse or flaked sea salt

Directions

  • Preheat oven to 325 degrees. In a mixing bowl, whisk together crushed graham crackers with 2 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Firmly press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
  • In a medium mixing bowl, whisk together brown sugar, 1/2 cup granulated sugar, flour, cinnamon, nutmeg and ginger until no clumps of sugar remain. Add cream cheese to a large mixing bowl, then pour sugar mixture over cream cheese and using an electric hand mixer set on low speed, blend together until smooth, about 30 seconds. Mix in eggs one at a time. Blend in pumpkin and vanilla, then mix in heavy cream. Tap bowl forcefully against countertop to release some of the excess air bubbles, about 30 times. Divide mixture over graham cracker crust in muffin liners, adding about 1/4 cup to each cup and filling nearly full. Bake in preheated oven until nearly set (no longer very giggly), about 20 - 25 minutes. Remove from oven and allow to cool on a wire rack at room temperature, 30 minutes. Then transfer to refrigerator and chill 3 hours until set. Top with caramel sauce and a pinch of sea salt just before serving. Store in refrigerator in an airtight container.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2013/10/pumpkin-cheesecake-cupcakes-salted-caramel-sauce/

Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce | Cooking Classy

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47 comments

  • Laura @ Lauras Baking Talent: Love pumpkin cheesecake! October 1, 2013 at 11:39am Reply

    • Sue: I just discovered your website & wanted to say how impressed I am! I’m not sure which is better, your recipes or your colorful & crisp photos! Thanks for taking time to share your love of food. I wish you all the best! November 5, 2013 at 1:31pm Reply

      • Jaclyn: Thanks so much for your kindness Sue :)! November 5, 2013 at 3:43pm Reply

  • angela @ another bite please: oh my goodness that sauce…love how it drips down the side…and what a fun random pic…little pumpkins are so cute….and I so agree no other season can compete with fall baking love it!!! October 1, 2013 at 1:31pm Reply

  • Katrina @ Warm Vanilla Sugar: Mmmm this looks so good! October 1, 2013 at 3:33pm Reply

  • Elizabeth @ Confessions of a Baking Queen: One of my all time favorite combos!! GOrgeous!! October 1, 2013 at 6:46pm Reply

    • Jaclyn: Thanks Elizabeth! October 5, 2013 at 2:18pm Reply

  • Jocelyn (Grandbaby Cakes): These are the perfect dessert to bring in October with! October 1, 2013 at 6:46pm Reply

  • Sarah | The Sugar Hit: Oh my goodness yes! These look incredible! Salted caramel on everything always. October 1, 2013 at 10:44pm Reply

  • Deborah: I agree – fall baking is the best!! And that sauce – I want a spoon! October 1, 2013 at 11:05pm Reply

  • Dina: they look yummy! October 2, 2013 at 7:23am Reply

  • Chung-Ah | Damn Delicious: I love fall baking! And these cheesecake cupcakes are the best, especially with that salted caramel – SWOON! October 2, 2013 at 2:10pm Reply

  • Danielle @ TheBestDessertRecipes.com: Oooh, yum! These look great, Jaclyn! October 2, 2013 at 3:38pm Reply

  • Abbie @ Needs Salt: These little mini cheesecakes look so decadent! I love your salted caramel on top – absolutely gorgeous. Pinned! October 2, 2013 at 5:56pm Reply

    • Jaclyn: Thanks for the compliment and thanks for pinning Abbie! October 2, 2013 at 6:22pm Reply

  • Jessica @ A Kitchen Addiction: Oh, love the covering of of salted caramel sauce! These are perfect little cheesecakes! October 3, 2013 at 7:29am Reply

  • Julianne: Ok, my husband loves cheese cake and I love the salted caramel, Definitely! trying these. Thanks. October 3, 2013 at 12:44pm Reply

  • Rachel @ Bakerita: Mm, caramel + pumpkin with a sprinkling of sea salt sounds absolutely delightful right now! October 3, 2013 at 1:37pm Reply

  • Recipe: Salted Caramel Pumpkin Cheesecake | living andante: […] found this recipe on Pinterest and decided to give it a […] October 6, 2013 at 9:39pm Reply

  • Diane: these are amazing!! i made them last night and brought them to work and everyone has been raving. :) October 9, 2013 at 1:38pm Reply

    • Jaclyn: That’s great to hear Diane! I’m so glad they were enjoyed, thanks for leaving a comment! October 9, 2013 at 6:40pm Reply

  • Michelle F.: I’m planning to make these tomorrow for a party I’m hosting, but I just noticed that the recipe for the cheesecake cupcake is different on this page than the one listed on the page with the caramel sauce recipe (e.g., 3 packages of cream cheese vs. 4 packages of cream cheese, both yielding 24 cupcakes). So which one is the correct recipe? October 25, 2013 at 8:30pm Reply

    • Jaclyn: The one that contains pumpkin if you want the pumpkin cheesecakes, sorry for the confusion :). October 26, 2013 at 5:36am Reply

      • Michelle F.: Thanks so much for the clarification! I forgot about that part of the equation. Can’t wait to make these today! October 26, 2013 at 6:16am Reply

        • Jaclyn: No problem, I hope you love them Michelle!! October 26, 2013 at 6:41am Reply

  • Kim Wages: These look amazing! The recipe doesn’t specify the size of the muffins- are they regular or mini muffin tins? Thanks! October 27, 2013 at 6:55am Reply

    • Jaclyn: The are regular muffins tins, sorry I should have mentioned that. October 27, 2013 at 7:44am Reply

    • Ann @ Dinner Is Served: So glad you asked that question. I’m just getting ready to make these for a pot luck tomorrow and was wondering the same thing! November 1, 2014 at 12:59pm Reply

  • Kim: I’ve made these twice now and they are delicious, just wondering if I’m doing something wrong because I always end up so much leftover batter. Also, can you make the caramel sauce ahead of time, will it stay liquid?

    Thanks! October 30, 2013 at 6:07pm Reply

    • Jaclyn: I’d just recommend that you make sure you press the graham cracker layer in well then fill them up to the tops rather than say 3/4 or 2/3 like a regular cupcake. They puff a little while baking but they deflate when they are taken out (as you likely noticed). They shouldn’t spill over even when filled to the top. Hope that helps! So happy to hear you’ve made them twice :)! November 1, 2013 at 2:37pm Reply

  • Pumpkin lover: Is the pumpkin cheesecake in this recipe very sweet? I’m looking for a good pumpkin cheesecake recipe that I can pop an oreo in the center of and this looks amazing! I don’t want the flavors to be too sweet though! October 30, 2013 at 11:06pm Reply

    • Jaclyn: They are fairly sweet but not like a cupcake sweet. Most of the sweetness comes from the caramel sauce so I’d just reduce the sugar in the batter a little and cut back on the amount of caramel added to the top – and that is the great thing about the salt it balances out the sweet :). November 1, 2013 at 2:35pm Reply

  • BarbF: I love those cupcake papers. I’ve seen you use a similar style on other cupcakes. Where do you get them? November 5, 2013 at 12:44pm Reply

    • Jaclyn: Just the grocery store :), the white basic ones. It’s usually my go to liner because I go through so many. November 16, 2013 at 9:16pm Reply

  • Mini Pumpkin Cheesecakes with Caramel Topping | avocados + olive oil: […] followed this recipe exactly, except I didn’t make any caramel from scratch. I’m clearly not as fancy as the […] November 6, 2013 at 9:34am Reply

  • Renee@chocolatepeanutbutterohmy: These look absolutely stunning x November 7, 2013 at 5:31pm Reply

    • Jaclyn: Thanks Renee! November 7, 2013 at 6:56pm Reply

  • Kala: Looks amazing! Can you make these ahead of time? November 25, 2013 at 11:37pm Reply

    • Jaclyn: Yes they can be made a day ahead and stored in the fridge or frozen a few weeks then thawed in the fridge, just don’t cover them with caramel sauce until serving. November 26, 2013 at 7:09am Reply

      • KaReN: I learned that the hard way tonight…but it didn’t matter. They were inhaled for Thanksgiving! Thanks for a totally new-family favorite. My daughter-in-law wants a full batch for her birthday in 2 weeks! November 28, 2013 at 8:50pm Reply

        • Jaclyn: I’m so glad your family enjoyed it :)! November 28, 2013 at 8:55pm Reply

  • Chelsey: My good friend brought these to a dinner party and they truly are perfect! I’m making them for thanksgiving this year and they are sure to be a hit! :-) thank you for the recipe! November 26, 2013 at 5:42pm Reply

    • Jaclyn: You’re very welcome Chelsey! I’m so happy to hear you thought they were perfect :)! Thanks for leaving a comment! November 26, 2013 at 9:25pm Reply

  • Roberta: Made these for Thanksgiving and they were a huge hit. Aside from the roasted turkey, this was my favorite dish of the day. (And it was my first time making cheesecake.) Thank you! November 30, 2013 at 10:48am Reply

  • Lisa: These were a big hit at our Thanksgiving dinner. Thanks for the recipe.

    Just one thing: I couldn’t hear the cupcakes as they were baking to know if they weren’t giggly anymore. I baked them until they weren’t jiggly, though, and they were perfect! ;]] December 1, 2013 at 3:41pm Reply

    • Jaclyn: So happy to hear that Lisa! Thanks for leaving a comment! December 7, 2013 at 10:00pm Reply

  • Lisa: These were a big hit at our Thanksgiving dinner last week. I was able to save a few for the leftover dinners, too!

    Just one thing: I wasn’t able to hear the cupcakes when they were no longer “giggly” in the oven (I hope they were having a good time). But, when they were no longer “jiggly,” I took them out of the oven and they were perfect! ;]] December 2, 2013 at 9:27am Reply

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