Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce


I’m on a roll with updating photos and recipes lately. I’ve already shared these delicious Mini Pumpkin Cheesecakes before (I originally shared these in October 2013, and now I’d like to change the name from Pumpkin Cheesecake Cupcakes to Mini Pumpkin Cheesecakes. I feel like the term “cupcakes” is confusing because they don’t have the cakey texture of a cupcake. They’re just the same size as a traditional cupcake. I can’t change the post title though for google search purposes so sorry for the confusion. Call them whatever you want, just make them and eat them and love them!). Mostly I chose to make and share them again because I was looking for an excuse to make them in the middle of the week :). These are one of my favorite fall/Thanksgiving desserts and they are a must on my fall baking list every year. Only the best make it to the Thanksgiving table right? These definitely make the cut.

Mini Pumpkin Cheesecakes with Salted Caramel Sauce | Cooking Classy

I love that these are in mini individual form so not only are they more fun to serve this way but they also bake faster than a whole cheesecake, plus they take less cooling and chilling time than a whole cheesecake does. I also love they make enough to feed a crowd since you get 24 from this recipe (but it is easy to split in half if you are serving a smaller group).

Mini Pumpkin Cheesecakes with Salted Caramel Sauce | Cooking Classy


These will likely be the most talked about dessert at the Thanksgiving table, try them and you’ll see why. They have all those delicious pumpkin pie spices we all crave (but not so much that it overwhelms the flavor of the cheesecake). They also have the most creamy, luxurious texture (one of the main reasons I’m so obsessed with cheesecake), and you get the perfect light balance of tang to balance out their sweetness. And of course let’s not forget the salt! I love Maldon salt. Those little flaked pyramids of salt just make me happy. I just always know good things are to come when I break those out. And when you finish them off with whipped cream or pecans they become a show-stopping dessert that will impress anyone!

Add these rich and heavenly, caramel drenched mini cakes of pumpkin perfect to your Thanksgiving menu next week! They are what pumpkin dessert dreams are made of!

Mini Pumpkin Cheesecakes with Salted Caramel Sauce | Cooking Classy Mini Pumpkin Cheesecakes with Salted Caramel Sauce | Cooking Classy Mini Pumpkin Cheesecakes with Salted Caramel Sauce | Cooking Classy Mini Pumpkin Cheesecakes with Salted Caramel Sauce | Cooking Classy


Mini Pumpkin Cheesecakes with Salted Caramel Sauce

5 from 3 votes

Yield: 24 cupcakes

Prep Time: 25 minutes
Cook Time: 20 minutes



  • 1 3/4 cup (220g) finely crushed graham crackers (about 14 full sheets)
  • 2 Tbsp (28g) granulated sugar
  • 6 Tbsp (86g) salted butter, melted


  • 1 cup (215g) packed light-brown sugar
  • 6 Tbsp (75g) granulated sugar
  • 3 Tbsp (30g) all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 3 (8 oz) pkg cream cheese, softened well
  • 4 large eggs
  • 1 1/2 cups (362g) canned pumpkin puree
  • 1 tsp vanilla extract
  • 1/4 cup (60ml) heavy cream
  • 1 recipe homemade caramel sauce , recipe below
  • Flaked sea salt , such as Maldon*
  • Chopped pecans or lightly sweetened whipped cream (optional)


  1. For the crust:
  2. 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.
  3. For the filling:
  4. In a medium mixing bowl, whisk together brown sugar, granulated sugar, flour, cinnamon, nutmeg, ginger and cloves until no clumps of sugar remain (break up any little clumps with your fingertips). Add cream cheese to a large mixing bowl, 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 jiggly), 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. Add pecans or whipped cream if desired. Store (caramel and cheesecakes separate) in refrigerator in an airtight container.
  5. *Alternately you can mix in 3/4 - 1 tsp fine sea salt with the sugar/water mixture when making the caramel rather then topping them with sea salt.
  6. Recipe Source: Cooking Classy
  7. Salted Caramel Sauce Recipe here.


  • 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

    • sarah: perhaps you are using cupcake tins instead of muffin tins? October 11, 2017 at 12:00pm 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

  • Evelyn: Hi Jaclyn,
    Another beautiful recipe! I have to say you are my “go to” blog when I’m looking for a new recipe because everything I’ve tried to make from your site turns out to be delicious and relatively easy to make. I plan on making these for Thanksgiving and I have a rather silly question…you say not to top with caramel ahead of time…why is that? What will happen? I’m curious because I was planning on taking some over to my friend after dinner…she and her family may not eat them right away but I don’t want to give them to her “topping-less” will they be weird a few hours later or even the next day?
    ~thanks November 24, 2014 at 4:17pm Reply

    • Jaclyn: I just found it seemed to soften the cheesecakes a bit after it sat overnight, they were still definitely good but I just preferred eating them within a few hours of topping. I’d just recommend giving her the caramel sauce in a mini mason jar (with a ribbon if you want it to look fancier) then the cheesecakes separate and letting her know just to add it to the tops. I’m so happy to hear you’ve enjoyed my blog :)! November 27, 2014 at 12:31am Reply

  • Jenni: Hi, I randomly came across this recipe and decided to give it a go. Once I managed to convert some of the ingredients to Australian alternatives eg. we don’t have Graham crackers, so I used Digestive biscuits. Also granulated sugar = castor sugar and all-purpose flour = plain flour.
    Oh and canned pumpkin puree does not exist in Australia, so went healthy and made my own….left overs was great as a soup with toast!
    Regardless of all the result was a big thumbs up with my work colleagues with a few requests for the recipe. Great for anytime of the year! May 25, 2015 at 4:31pm Reply

  • Ashley: Made these and took them to work. They were gone in minutes and our head chef keeps asking me to bring more. Truly fantastic recipe! December 13, 2015 at 3:15pm Reply

    • Ashley: I also used Nilla wafers for the crust instead of graham crackers and it was perfect. 😍 December 13, 2015 at 3:17pm Reply

  • Sara @ Last Night’s Feast: Yummmmm! November 16, 2016 at 2:44pm Reply

  • Paige: These look so delicious! I need to make them soon!

    November 16, 2016 at 3:40pm Reply

    • Jaclyn: I hope you love them Paige! November 16, 2016 at 4:00pm Reply

  • Brittany: Hey Jaclyn!! I was just wondering if these could be made in a mini cheesecake pan and if so, any idea for how long to bake them?

    By the way, they look absolutely delicious, as does everything on your site :-)

    Thanks a bunch!! November 16, 2016 at 7:46pm Reply

  • Alma @ Writer India: I simply uncovered your web site & wanted to state just how satisfied I am! I’m not exactly sure which is better, your dishes or your vibrant & crisp images… Thanks for taking some time to share your love of food. I desire you all the best! November 16, 2016 at 10:51pm Reply

    • Jaclyn: Thanks so much Alma – you’re so kind! November 17, 2016 at 9:24am Reply

  • Donna Howard: Yum – going to make these (also pinned!!) I didn’t read all the comments and maybe you answered this, but are they made in the mini cupcake holders or regular size?? Thanks so much Jaclyn for all you do!! November 17, 2016 at 5:04am Reply

  • Missy Landis: I am in the process of making these for tomorrow and baked them for 25 mins at 325. I took them out of the oven and while they definitely do not move ( jiggle) I think there is still uncooked batter in them when I still the toothpick in. The tops are cooked and edges are brown so I didn’t want to leave them in much more unless I need to? What should the final consistency be when done baking? Please advise. Thank you November 23, 2016 at 1:47pm Reply

    • Jaclyn: They set after they’ve been fully chilled so they’ll definitely still be soft and the texture isn’t like a finished cheesecake until they’ve chills through. Hope you love them! November 24, 2016 at 8:51am Reply

  • Lisa: Jaclyn can you please verify please. In the directions it says to mix together the brown sugar and 1/2 a cup of granulated sugar but in the ingredients list I see 6 tbsp sugar. Am I using just 6 tbsp of sugar? November 24, 2016 at 2:02pm Reply

    • Jaclyn: Sorry that’s just 6 Tbsp. I reduced it by 2 Tbsp from what it was before. November 24, 2016 at 6:50pm Reply

  • Jennifer Larson: These are delicious! My 12 year old daughter made them for Thanksgiving, and they were a huge hit! Thank you for sharing this tasty recipe! November 29, 2016 at 11:54am Reply

    • Jaclyn: Wow – 12 yrs old? That is great to hear! December 7, 2016 at 1:03pm Reply

  • Distinctive Confectionery: They look fantastic, I can imagine that they taste just as good! December 5, 2016 at 6:53am Reply

  • Krystle Zambrana: Hi! These look AMAZING! I am thinking about making these mini cupcake size as edible wedding favors for my upcoming October wedding a week before hand and freezing them. Am I wrong in estimating this could make 96 mini “cupcake cheesecakes”? Also, how would the baking time alter for the mini cupcake baking tray? August 29, 2017 at 4:29pm Reply

  • Julie Gramm: Where is the salted caramel recipe September 6, 2017 at 8:44am Reply

  • Melanie: This looks amazing!!!!
    I just can’t seem to find the recipe for your salted caramel sauce…would love to make it homemade instead of purchasing!!!
    Thank you! September 25, 2017 at 8:47pm Reply

  • Yooying: I really like salted caramel sauce, this cute cupcake is a must for me. Thank you for sharing the recipe!! September 27, 2017 at 9:26am Reply

    • Jaclyn: Me too. :) You’re welcome! September 27, 2017 at 10:36am Reply

  • Kayla: Still cannot access the salted caramel saucerecipe. Can anyone help? October 6, 2017 at 10:08am Reply

  • Kriston Niuman: We are wanting to make these, but don’t see how to make the caramel sauce. Help! October 9, 2017 at 3:35pm Reply

  • Kathy: These were really good – making again today!
    Thanks soooo much. October 20, 2017 at 1:31pm Reply

    • Jaclyn: So glad to hear it Kathy! October 20, 2017 at 2:23pm Reply

  • Renee george: What would the cook time be for mini muffin pan? October 23, 2017 at 8:17am Reply

  • cassandra l Hilbert: could you use this recipe and just make a full sized cheesecake
    how do it to being doubled or trippled November 16, 2017 at 4:12pm Reply

  • Morgan: I made these and they were a hit! Looking to try and make one large cheesecake for Thanksgiving with this recipe. Any suggestions for measurements and cook time? Thank you!! November 19, 2017 at 2:54pm Reply

    • Jaclyn: I’m glad they were enjoyed! For a full cheesecake I’d go with these same measurements then I’m guessing it would take about 1 hr – 1 hr 15 minutes at 325 cooked in a water bath. November 19, 2017 at 10:20pm Reply

  • Autumn Billick: These look amazing. Wanting to make these for Thanksgiving but have gluten issues. Donyou think I could substitute GF flour or even cornstarch in place of the plain flour? November 21, 2017 at 10:38am Reply

    • Jaclyn: Yes the cornstarch would be fine in place of flour, use 1-tbsp and then gluten free graham crackers. Hope you love it! Happy Holidays! November 21, 2017 at 11:19am Reply

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