Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce

11.16.2016

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

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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

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Mini Pumpkin Cheesecakes with Salted Caramel Sauce

5 from 3 votes

Yield: 24 cupcakes

Prep Time: 25 minutes
Cook Time: 20 minutes

Ingredients

Crust

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

Filling

  • 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)

Instructions

  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.

86 comments

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

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

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

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

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

  • 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

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