If you’re looking for the ultimate fall dessert that brings together rich pumpkin flavor and the irresistible charm of salted caramel, you’ve hit the jackpot with this Salted Caramel Pumpkin Cheesecakes Recipe. These little bites of heaven are creamy, cozy, and topped with a luscious caramel drizzle that will have everyone asking for seconds. Trust me, once you try this recipe, you’ll want to make it your go-to for every festive occasion or when you just need a bit of sweet comfort!
Why You’ll Love This Recipe
- Perfect Portion Size: These mini cheesecakes are just the right size for parties or a cozy night in, so you won’t feel guilty diving in for more!
- Flavor Explosion: The combo of pumpkin spice, creamy cheesecake, and salted caramel is a match made in dessert heaven.
- Make-Ahead Friendly: You can prep most of the work ahead of time, making your entertaining stress-free.
- Impress Without Fuss: Despite looking fancy, this recipe is straightforward and forgiving for bakers of all levels.
Ingredients You’ll Need
Each ingredient in this Salted Caramel Pumpkin Cheesecakes Recipe plays a special role—whether it’s the snap and spice from gingersnaps in the crust or the richness of full-fat cream cheese. I love to shop for quality spices and pumpkin puree because you’ll taste the difference!
- Gingersnap Cookie Crumbs: Adds a lovely spicy crunch to the crust; fresh crumbs make a big difference.
- Granulated Sugar: Balances sweetness in both crust and filling perfectly.
- Unsalted Butter: Use quality butter melted to bind the crust, enhancing flavor without extra salt.
- Full-Fat Brick Cream Cheese: For that creamy, tangy texture—don’t substitute with spread or fat-free versions.
- Pumpkin Puree: The star of the show, opt for 100% pure pumpkin, not pie filling.
- Eggs (1 whole + 1 yolk): These give structure without making it too dense.
- Ground Cinnamon and Pumpkin Pie Spice: Warm spices that bring out pumpkin’s cozy flavors.
- Pure Vanilla Extract: A flavor enhancer that rounds out the spices beautifully.
- Caramel Sauce: I recommend a salted caramel for that perfect sweet-savory finish; you can use store-bought or homemade.
- Chopped Pecans: Adds a satisfying crunch and nutty contrast to the creamy cheesecake.
Variations
I’m all for making recipes your own, and this Salted Caramel Pumpkin Cheesecakes Recipe is no exception. I like to experiment with a few tweaks to highlight different flavors or accommodate dietary needs.
- Graham Cracker Crust: I swapped out the gingersnaps for graham crackers once and loved the milder, buttery flavor with a sprinkle of ginger and cloves added.
- Dairy-Free Version: Using dairy-free cream cheese and a vegan caramel sauce worked well when I needed a plant-based option for guests.
- Extra Spice Kick: If you like it spicy, try adding a pinch of freshly grated nutmeg and a hint of ground ginger to the filling.
- Mini vs. Full Size: I’ve made these in mini muffin pans as well as a full-sized springform pan, perfect depending on your crowd size.
How to Make Salted Caramel Pumpkin Cheesecakes Recipe
Step 1: Prep the Crust with Spiced Cookies
Start by preheating your oven to 350°F (177°C) and lining muffin pans with liners. Mix your gingersnap cookie crumbs with sugar and melted butter until it feels like wet sand—that texture is key to a crust that holds together without being too hard. Press about a tablespoon firmly into the bottom of each liner; I find packing it down tightly prevents crumbling later. Bake this crust layer for 5 minutes, then let it cool while you mix the filling.
Step 2: Whip the Pumpkin Cheesecake Filling
This part is where magic happens! Beat softened cream cheese until silky smooth to avoid lumps. I always use a stand mixer with a whisk attachment, but a handheld works just fine—just be patient. Add pumpkin, eggs, sugar, cinnamon, pumpkin pie spice, and vanilla, making sure to scrape down the bowl so everything blends evenly. The batter will be luscious and slightly thick but easy to pour. Pour it gently over each prepared crust, filling almost to the top.
Step 3: Bake Until Perfectly Set
Bake for 18-20 minutes, and watch for the centers to just barely jiggle—overbaking will dry them out, so err on the side of slightly underdone. After removing from the oven, let them cool at room temperature, then pop them into the fridge for at least 2 hours or overnight. You’ll notice they sink a bit in the middle—that’s totally normal and actually perfect for holding your caramel topping later. While cooling, I like to toast the chopped pecans for 8-10 minutes at 300°F (149°C) to boost their flavor and crunch.
Step 4: Drizzle and Garnish with Love
Once chilled, it’s time for the best part—drizzle each mini cheesecake with a generous swirl of salted caramel sauce and sprinkle with toasted pecans. I love how the sweet, salty, creamy, and crunchy elements all come together in each bite. If you want to get fancy, add a little sea salt sprinkle on top for an extra pop of flavor.
Pro Tips for Making Salted Caramel Pumpkin Cheesecakes Recipe
- Choose the Right Cream Cheese: I learned early on that full-fat brick cream cheese sets the best texture—spreadable or fat-free versions just don’t work.
- Don’t Overmix the Batter: While you want it smooth, overmixing can add air and cause cracks or a grainy texture.
- Use Room Temperature Ingredients: This helps everything blend beautifully and prevents lumps, especially important for cream cheese and eggs.
- Watch the Baking Time Closely: Every oven’s different; relying on a slight jiggle in the center ensures creamy, not dry cheesecakes.
How to Serve Salted Caramel Pumpkin Cheesecakes Recipe
Garnishes
I love to keep it simple with toasted pecans and salted caramel drizzle, but sometimes I add a little dollop of whipped cream or a sprinkle of flaky sea salt on top for that extra wow factor. A tiny pinch of cinnamon dusted over the caramel also looks pretty and enhances the cozy spices.
Side Dishes
These mini cheesecakes are so rich that I usually serve them alongside something light, like a crisp apple or pear salad or even a fresh cup of coffee or spiced chai. If it’s a festive occasion, mulled wine or a pumpkin spice latte pairs like a dream.
Creative Ways to Present
For parties, I like to serve these on a tiered dessert stand with some fresh pumpkin slices and small gourds around for that autumn vibe. Another time, I layered the mini cheesecakes in clear glass jars with a cinnamon stick and ribbon—everyone loved how cute and giftable that was!
Make Ahead and Storage
Storing Leftovers
I store leftover cheesecakes tightly covered in the refrigerator, and they stay delicious for up to three days. I recommend storing them without caramel topping if you want to keep the textures perfect longer, adding the drizzle fresh before serving.
Freezing
Freezing these mini cheesecakes is a game-changer when you want to prepare in advance. I freeze after baking (without caramel and pecans) in an airtight container, then thaw them overnight in the fridge. Caramel and nuts go on right before enjoying. It works wonderfully without compromising texture.
Reheating
I usually take them out of the fridge about 15 minutes before serving to bring them closer to room temp—this really lets the flavors shine. If you prefer warm, a quick zap in the microwave for about 10 seconds does the trick, but be careful not to overheat or they’ll get too soft.
FAQs
-
Can I make the salted caramel sauce from scratch?
Absolutely! Homemade salted caramel sauce tastes incredible and you can adjust the salt level to your liking. Just be sure to follow a trusted caramel recipe carefully since the process involves hot sugar—you want it smooth and not burnt. If you’re short on time, a high-quality store-bought caramel sauce works just fine.
-
What’s the best way to soften cream cheese quickly?
Leaving cream cheese out at room temperature for about an hour usually does the trick. If you’re short on time, cut it into small cubes and microwave in 10-second bursts, checking often to avoid melting. Softened cream cheese blends smoother, preventing lumps in your filling.
-
Can I use canned pumpkin pie filling instead of pumpkin puree?
I don’t recommend it for this recipe. Pumpkin pie filling already contains spices and sweeteners, which can throw off the flavor balance. Stick to pure pumpkin puree for best results and then add your own spices as the recipe directs.
-
How long do these mini cheesecakes last in the fridge?
Stored properly in an airtight container, these cheesecakes last up to 3 days refrigerated. After that, the texture and flavor might start to decline, so it’s best to enjoy within that window for peak freshness.
Final Thoughts
I absolutely love how this Salted Caramel Pumpkin Cheesecakes Recipe has become a staple in my seasonal dessert lineup. It’s one of those recipes that feels fancy but is surprisingly easy to pull off, plus it fills the house with those incredible fall aromas while baking. I hope you enjoy making and sharing these with your friends and family as much as I do—it’s the kind of treat that creates happy memories with every bite!
Print
Salted Caramel Pumpkin Cheesecakes Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours, 50 minutes
- Yield: 16 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Salted Caramel Pumpkin Cheesecakes are delightful mini desserts featuring a crunchy gingersnap crust, creamy pumpkin-spiced filling, and a luscious salted caramel topping with toasted pecans. Perfect for fall gatherings or holiday treats, each cheesecake offers a rich, smooth texture balanced by the sweet and salty caramel drizzle and nutty crunch.
Ingredients
Gingersnap Crust
- 1 and 1/4 cups gingersnap cookie crumbs (see note)
- 2 Tablespoons (23g) granulated sugar
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
Pumpkin Filling
- 12 ounces (339g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (115g) pumpkin puree
- 1 large egg + 1 large egg yolk
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice
- 1 teaspoon pure vanilla extract
Topping
- 1 cup (240ml) store-bought or homemade salted caramel sauce
- 1/2 cup chopped pecans
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with liners and prepare a second 12-count muffin pan with only 4 liners as this recipe yields 16 cheesecakes. Set aside for later use.
- Make the Gingersnap Crust: In a medium bowl, combine the gingersnap cookie crumbs, granulated sugar, and melted unsalted butter. Mix until the mixture is thick, coarse, and sandy. Press about a heaping tablespoon of this mixture firmly into each muffin liner, making sure the crust is compact and tight. Use any remaining crust mixture to add a bit more to each liner if desired. Pre-bake the crusts for 5 minutes, then remove from the oven and set aside to cool slightly.
- Prepare the Pumpkin Filling: In a large bowl, use a handheld or stand mixer fitted with a whisk attachment to beat the softened cream cheese on high speed until completely smooth, about one minute. Reduce speed to medium-high and mix in pumpkin puree, the whole egg, and egg yolk, scraping down the sides of the bowl as needed. Increase to high speed again and beat in granulated sugar, ground cinnamon, pumpkin pie spice, and pure vanilla extract until well combined and creamy.
- Fill the Crusts: Evenly pour the prepared pumpkin filling into each crust-lined muffin cup, filling almost to the top.
- Bake the Mini Cheesecakes: Bake in the preheated oven until the centers of the cheesecakes only slightly jiggle when gently shaken, about 18 to 20 minutes. Once baked, remove and let cheesecakes cool at room temperature in their pans placed on a wire rack.
- Chill the Cheesecakes: Once cooled to room temperature, place the cheesecakes in the refrigerator for at least 2 hours or overnight to fully set. Note that the cheesecakes may sink slightly in the center after chilling, which is normal and provides space for the caramel topping.
- Toast the Pecans (Optional): While the cheesecakes are chilling, spread chopped pecans on a lined baking sheet and toast in the oven at 300°F (149°C) for 8-10 minutes until fragrant and lightly browned. Remove and let cool.
- Add Toppings and Serve: After the cheesecakes have chilled, drizzle each with salted caramel sauce and garnish generously with the toasted pecans. Serve immediately or store leftovers tightly covered in the refrigerator for up to 3 days.
Notes
- Make Ahead & Freezing Instructions: You can prepare the cheesecakes through filling and crust pressing steps and keep them unbaked covered in the fridge for 2-3 days before baking. Freeze baked cheesecakes (without caramel topping) for up to 3 months and thaw overnight in the refrigerator before serving.
- Gingersnap Crust: Use crunchy gingersnap cookies like Nabisco or Trader Joe’s and process them into fine crumbs in a food processor.
- Alternative Crust: A graham cracker crust can be used instead, plus an optional 1/4 teaspoon each of ground ginger and ground cloves for extra flavor.
- Cream Cheese: Use full-fat brick-style cream cheese for best texture and flavor. Avoid cream cheese spreads or fat-free versions.
- Pumpkin Pie Spice: Use store-bought or homemade pumpkin pie spice. If unavailable, mix 1/4 teaspoon each of ground ginger, nutmeg, cloves, and allspice in addition to the cinnamon.
- Caramel Sauce: The recipe uses a salted caramel sauce. If you prefer a sweeter caramel, reduce salt in the caramel to 1/2 teaspoon. This sauce can be prepared ahead.
- Scaling Up or Down: For a full-size 9-inch cheesecake, double the filling ingredients, press crust into a springform pan, and bake for about 1 hour at 350°F with a water bath to avoid cracks. Refrigerate 4-6 hours before topping. For super mini cheesecakes, use a 24-count mini muffin pan, press 1 teaspoon crust per liner, bake about 10 minutes, yielding 40-50 cheesecakes.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
