Why You’ll Love This Recipe
I make these salted caramel pumpkin cheesecakes every fall, and they are always the first dessert to disappear. Baking them in a muffin tin means no water bath, no cracking, and no slicing, just perfectly portioned little cheesecakes with a smooth, spiced pumpkin filling. The homemade salted caramel adds a rich, buttery sweetness with just the right salty bite. They’re ideal for Thanksgiving, Halloween parties, or any cozy gathering, and you can make them a full two days ahead.
Ingredients
For the crust:
- 1½ cups graham cracker crumbs (about 10 full sheets)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
For the pumpkin cheesecake filling:
- 16 ounces (2 blocks) full-fat cream cheese, softened to room temperature
- ½ cup granulated sugar
- ½ cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs, at room temperature
- ¼ cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 tablespoon cornstarch
For the salted caramel sauce:
- ¾ cup granulated sugar
- 3 tablespoons water
- 4 tablespoons unsalted butter, cut into pieces
- ⅓ cup heavy cream, room temperature
- ½ teaspoon fine sea salt
- Flaky sea salt, for topping
Optional toppings:
- Whipped cream
- Chopped pecans or toasted pepitas
Directions
- Prep the pan. Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- Make the crust. Stir together the graham cracker crumbs, melted butter, sugar, and salt until it resembles wet sand. Press about 1 heaping tablespoon firmly into the bottom of each liner. Bake for 5 minutes, then set aside.
- Beat the cream cheese. In a large bowl, beat the cream cheese and sugar on medium speed until completely smooth and creamy, about 2 minutes. Scrape down the bowl.
- Add the pumpkin. Beat in the pumpkin puree, sour cream, vanilla, pumpkin pie spice, cinnamon, and cornstarch until combined.
- Add the eggs. Add the eggs one at a time, mixing on low speed just until blended. Do not overmix, or the cheesecakes may puff and crack.
- Fill and bake. Divide the filling evenly among the 12 cups, filling each about three-quarters full. Bake for 20 to 24 minutes, until the edges are set and the centers jiggle slightly.
- Cool. Turn off the oven, crack the door open, and let the cheesecakes cool inside for 10 minutes. Then cool at room temperature for 30 minutes.
- Chill. Refrigerate for at least 4 hours, or overnight, until completely firm.
- Make the caramel. In a medium saucepan, combine the sugar and water over medium heat. Stir just until the sugar dissolves, then stop stirring and let it cook for 6 to 8 minutes, swirling the pan occasionally, until it turns a deep amber color.
- Finish the sauce. Remove the pan from the heat and carefully whisk in the butter until melted. Slowly pour in the cream (it will bubble up), then stir in the sea salt. Let the caramel cool for 15 to 20 minutes to thicken.
- Top and serve. Drizzle the caramel over the chilled cheesecakes, sprinkle with flaky sea salt, and add whipped cream or nuts if you like.
Servings and Timing
- Prep time: 25 minutes
- Cook time: 30 minutes
- Cooling and chilling time: 4 hours 40 minutes
- Total time: About 5 hours 35 minutes
- Servings: 12 mini cheesecakes
Variations
- Try a gingersnap crust: Swap the graham crackers for crushed gingersnap cookies for extra spice.
- Use a shortcut: Use store-bought salted caramel sauce if you’re short on time.
- Add crunch: Top with candied pecans or a sprinkle of toffee bits.
- Make it chocolatey: Add a drizzle of dark chocolate along with the caramel.
- Make it bigger: Bake the filling in a 9-inch springform pan for about 50 to 55 minutes.
- Add a swirl: Spoon a little caramel over the filling and swirl it with a toothpick before baking.
Storage/Reheating
Store the cheesecakes, without the caramel if possible, in an airtight container in the refrigerator for up to 4 days. Store the caramel separately in a jar in the refrigerator for up to 2 weeks, and warm it gently in the microwave for 15 to 20 seconds before drizzling. These cheesecakes are meant to be served chilled, so no reheating is needed. To freeze, wrap the un-topped cheesecakes individually and freeze for up to 2 months, then thaw overnight in the refrigerator.
FAQs
Why did my cheesecakes crack?
Cracking usually comes from overmixing, overbaking, or cooling too quickly. Mix gently once the eggs go in, pull them from the oven while the centers still jiggle, and let them cool gradually.
Can I use pumpkin pie filling instead of puree?
No. Pumpkin pie filling is already sweetened and spiced, which will throw off the balance and texture of the cheesecakes.
Do I need a water bath?
Not for this recipe. The small size and lower oven temperature let these bake evenly without one.
My caramel crystallized. What went wrong?
This happens when the sugar is stirred after it starts to boil or when sugar crystals cling to the sides of the pan. Brush down the sides with a wet pastry brush and avoid stirring once it simmers.
Can I make these ahead?
Yes, they’re a great make-ahead dessert. Bake and chill them up to 2 days in advance, and add the caramel just before serving.
Conclusion
These salted caramel pumpkin cheesecakes are one of my favorite ways to enjoy fall flavors, and they look far fancier than they are to make. The creamy filling, buttery crust, and salty-sweet caramel are a combination that’s hard to beat. Give them a try, and I think they’ll earn a spot on your holiday dessert table. Let me know how yours turn out!
Print
These salted caramel pumpkin cheesecakes are individual-sized, silky pumpkin cheesecakes baked on a buttery graham cracker crust and finished with a drizzle of homemade salted caramel and a sprinkle of flaky sea salt. Baked in a muffin tin, they bake faster than a full cheesecake, are easy to portion, and make a showstopping fall dessert for Thanksgiving, parties, and cozy weekends.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours 30 minutes (includes chilling)
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup granulated sugar, for the crust
- 6 tablespoons unsalted butter, melted
- 16 oz (450 g) full-fat cream cheese, softened to room temperature
- 2/3 cup granulated sugar, for the filling
- 3/4 cup pure pumpkin puree (not pumpkin pie filling)
- 2 large eggs, at room temperature
- 1/4 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon fine sea salt
- 1 tablespoon cornstarch
- 1/2 cup granulated sugar, for the caramel
- 2 tablespoons water
- 3 tablespoons unsalted butter, cubed
- 1/4 cup heavy cream, at room temperature
- 1/2 teaspoon flaky sea salt, plus more for finishing
- Whipped cream and chopped toasted pecans, for topping (optional)
Instructions
- Preheat the oven to 325°F (165°C). Line a 12-cup standard muffin tin with paper liners.
- In a medium bowl, stir the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand. Divide evenly among the 12 liners and press firmly into the bottoms with the back of a spoon or a small glass.
- Bake the crusts for 5 minutes, then remove and set aside. Leave the oven on.
- In a large bowl, beat the cream cheese on medium speed for 2 minutes until completely smooth. Add 2/3 cup sugar and beat for 1 minute more.
- Beat in the pumpkin puree, sour cream, vanilla, pumpkin pie spice, salt, and cornstarch until combined. Add the eggs one at a time, mixing on low speed just until blended. Do not overmix.
- Divide the filling evenly among the crusts, filling each about 3/4 full.
- Bake for 22 to 25 minutes, until the edges are set and the centers still jiggle slightly. Turn off the oven, crack the door open, and let the cheesecakes cool inside for 15 minutes.
- Remove from the oven and cool at room temperature for 30 minutes. Then refrigerate for at least 4 hours, or overnight, until completely chilled and firm.
- To make the caramel, combine 1/2 cup sugar and the water in a medium saucepan over medium heat. Cook without stirring, swirling the pan occasionally, for 6 to 8 minutes, until it turns a deep amber color.
- Remove from the heat and carefully whisk in the butter until melted. Slowly pour in the cream while whisking (it will bubble vigorously). Stir in 1/2 teaspoon flaky salt and let cool for 10 minutes to thicken.
- Remove the cheesecakes from the tin and peel off the liners. Drizzle with the caramel, then top with whipped cream, pecans, and a pinch of flaky sea salt. Serve chilled.
Notes
- Use full-fat block cream cheese, not the spreadable tub kind, for a firm, creamy texture.
- Room temperature cream cheese, eggs, and sour cream prevent lumps and help the filling blend smoothly.
- Do not overmix once the eggs go in. Too much air causes the cheesecakes to puff and crack as they cool.
- Slow cooling in the turned-off oven helps prevent sinking and cracking.
- The cheesecakes will puff slightly while baking and settle as they cool, which is normal.
- Caramel will thicken as it cools. Warm it for 10 to 15 seconds in the microwave if it becomes too thick to drizzle.
- Store the cheesecakes in an airtight container in the fridge for up to 5 days. Add the caramel and toppings just before serving for the best look.
- To freeze, wrap the undecorated cheesecakes individually and freeze for up to 2 months. Thaw overnight in the fridge.
- Swap the graham crackers for gingersnap cookies or Biscoff cookies for a spicier crust.
- Store-bought salted caramel sauce works in a pinch if you are short on time.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 345
- Sugar: 24 g
- Sodium: 290 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
