Mini Pumpkin Cheesecake Cups with Whipped Cream and Salted Caramel Recipe

Introduction

These Mini Pumpkin Cheesecakes are the perfect fall treat—rich, creamy, and packed with warm spices. Individually portioned and topped with whipped cream, they make a delightful dessert for any occasion. Ready in under an hour, they’re sure to impress your guests.

Ingredients

• 1 cup (120g) graham cracker crumbs
• 2 Tablespoons granulated sugar
• 1/4 teaspoon salt
• 3 and 1/2 Tablespoons (49g) unsalted butter (melted)
• 12 ounces (340g) full-fat block style cream cheese (softened)
• 2/3 cup (150g) pure pumpkin puree
• 2 and 1/2 Tablespoons (35g) full-fat sour cream
• 1 Tablespoon (14ml) molasses
• 1/2 cup (106g) light brown sugar (packed)
• 2 teaspoons pure vanilla extract
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon flour
• 1/4 cup (57ml) heavy cream
• Whipped cream (for topping)
• Ground cinnamon (for garnish)
• Salted caramel sauce (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 350 degrees (F). Line a 12-cup muffin tin with paper liners and lightly spray them with nonstick baking spray. Set aside.
2. Step 2: In a large bowl, combine graham cracker crumbs, granulated sugar, salt, and melted butter. Stir well to evenly mix.
3. Step 3: Divide the crust mixture evenly among the prepared liners, about 1 heaping tablespoon each. Press down firmly to create an even crust layer using the back of a spoon.
4. Step 4: Bake the crusts in the oven for 5 minutes. Remove and let cool while preparing the filling. Lower the oven temperature to 300 degrees (F).
5. Step 5: In a large bowl, beat softened cream cheese, pumpkin puree, sour cream, and molasses with an electric mixer until smooth.
6. Step 6: Add brown sugar and vanilla extract; continue beating until smooth, scraping down the bowl as needed.
7. Step 7: On low speed, add the egg and egg yolk and mix just until combined—avoid overmixing.
8. Step 8: Still on low speed, beat in the cinnamon, ginger, nutmeg, cloves, flour, and heavy cream until just incorporated.
9. Step 9: Pour the filling evenly over the crusts, filling the cups nearly to the top.
10. Step 10: Bake for 18 minutes, then turn the oven off and leave the door closed for 10 more minutes to gently finish baking.
11. Step 11: Remove from oven and cool on a wire rack until completely cool. Refrigerate for at least 3 hours before serving.
12. Step 12: When ready to serve, top each cheesecake with whipped cream and garnish with a sprinkle of cinnamon and a drizzle of salted caramel sauce if desired.

Tips & Variations

• Use full-fat cream cheese and sour cream for the creamiest texture and best flavor.
• For a gluten-free option, substitute gluten-free graham crackers for the crust.
• Add a teaspoon of espresso powder to the filling for a subtle mocha twist.
• Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Reheat is not recommended to preserve texture; serve chilled. You can also freeze them for up to one month—thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, they can be assembled and baked a day ahead. Just refrigerate them until serving to allow flavors to meld and texture to set.

What can I use instead of pumpkin puree?

You can substitute sweet potato puree or butternut squash puree for a similar texture and subtle flavor variation.

Mini Pumpkin Cheesecake Cups with Whipped Cream and Salted Caramel Recipe

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★★★★★

4.8 from 415 reviews

These Mini Pumpkin Cheesecakes combine a buttery graham cracker crust with a creamy, spiced pumpkin filling. Perfectly sized for individual servings, these delightful cheesecakes are easy to make and boast classic fall flavors accented with cinnamon, ginger, nutmeg, and cloves. Topped with whipped cream and optional salted caramel sauce, they make a festive and delicious dessert for any occasion.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Total Time: 3 hours 38 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust Ingredients

• 1 cup (120g) graham cracker crumbs
• 2 Tablespoons granulated sugar
• 1/4 teaspoon salt
• 3 and 1/2 Tablespoons (49g) unsalted butter (melted)

Cheesecake Filling Ingredients

• 12 ounces (340g) full-fat block style cream cheese (softened)
• 2/3 cup (150g) pure pumpkin puree
• 2 and 1/2 Tablespoons (35g) full-fat sour cream
• 1 Tablespoon (14ml) molasses
• 1/2 cup (106g) light brown sugar (packed)
• 2 teaspoons pure vanilla extract
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon flour
• 1/4 cup (57ml) heavy cream

For Serving (Optional)

• Whipped cream
• Ground cinnamon
• Salted caramel sauce

Instructions

1. Prepare the Crust: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray the liners with nonstick baking spray. In a large bowl, combine the graham cracker crumbs, granulated sugar, salt, and melted unsalted butter. Stir well to evenly mix all ingredients. Divide the crumb mixture evenly among the muffin cups, about 1 heaping tablespoon per cup, and press firmly into an even layer using the back of a spoon.
2. Bake the Crust: Place the muffin tin in the oven and bake for 5 minutes. Once done, remove from the oven and set aside to cool slightly. Reduce the oven temperature to 300°F (150°C) to prepare for baking the cheesecake filling.
3. Make the Cheesecake Filling: In a large bowl, use an electric hand mixer to beat the softened cream cheese, pumpkin puree, full-fat sour cream, and molasses until very smooth and well combined. Add the light brown sugar and vanilla extract, and beat again, scraping down the sides and bottom of the bowl as needed to ensure even mixing.
4. Add Eggs and Spices: On low speed, add the large egg and egg yolk and beat just until combined; avoid over mixing. Next, beat in the ground cinnamon, ground ginger, ground nutmeg, ground cloves, flour, and heavy cream on low speed until just combined.
5. Fill the Cheesecakes: Evenly divide the cheesecake filling among the muffin cups, pouring it on top of the baked crust layer. The cups will be very full.
6. Bake the Cheesecakes: Bake in the preheated 300°F (150°C) oven for 18 minutes. After baking, turn off the oven and leave the door closed, letting the cheesecakes rest inside for an additional 10 minutes to gently finish cooking.
7. Cool and Chill: Remove the pan from the oven and place it on a wire rack to cool completely to room temperature. Once cool, refrigerate the mini cheesecakes for at least 3 hours to set.
8. Serve: When ready to enjoy, top each mini pumpkin cheesecake with whipped cream and garnish with a sprinkle of ground cinnamon and/or a drizzle of salted caramel sauce, if desired.

Notes

• Ensure cream cheese and eggs are at room temperature to achieve a smooth filling.
• Do not over mix the batter after adding eggs to prevent cracks and dense texture.
• Use paper liners for easier removal and cleanup in the muffin tin.
• Mini cheesecakes can be stored in the refrigerator for up to 3 days.
• For a gluten-free version, substitute graham cracker crumbs with gluten-free crumbs.

Keywords: pumpkin cheesecake, mini cheesecakes, fall dessert, pumpkin recipes, individual cheesecakes, pumpkin spice dessert