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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.

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

  1. Preheat the oven to 325°F (165°C). Line a 12-cup standard muffin tin with paper liners.
  2. 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.
  3. Bake the crusts for 5 minutes, then remove and set aside. Leave the oven on.
  4. 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.
  5. 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.
  6. Divide the filling evenly among the crusts, filling each about 3/4 full.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://thefamilycooking.com/salted-caramel-pumpkin-cheesecakes/