Caramel Pumpkin Mini Cheesecakes with Streusel Topping are what pumpkin dessert dreams are made of! A irresistible gingersnap cookie crust with a rich, smooth, creamy pumpkin cheesecake filling, topped with crunchy, sweet, buttery streusel and caramel sauce.
Caramel, pumpkin and warm fall spices….
Something that every pumpkin dessert fan should taste.
I really couldn’t think of the right way to name this particular cheesecake when
there were so many elements to include. For instance, this was what I first typed: Fall-Spiced Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce.
Pumpkin Cheesecake in Cupcake Size Servings!
Want to make a full pumpkin cheesecake in a cupcake pan ?
They are easier to serve, they are better for portion control, they also bake faster than a whole cheesecake, plus they take less cooling and chilling time than a whole cheesecake does and really they’re just so much cuter. I also love they make enough to feed a crowd since you get 16-18 from this recipe (but it is easy to split in half if you are serving a smaller group).
What You Need To Make These Cheesecakes
Just a few key ingredients here like :
brick-style cream cheese
gingersnap cookies or graham crackers
and some fabulous fall flavors like :
pumpkin pie spice
How to Do You Make Caramel Pumpkin Mini Cheesecakes?
Let’s pick apart these cheesecakes layer by layer real quick.
First, that irresistible gingersnap cookie crust.
It’s not the first time I use gingersnap cookies in a crust before. Remember my Nutella pumpkin pie? I love pairing these spicy sweet cookies with pumpkin.
Just crush them up and mix them with a little sugar and melted butter to help bind, then divide mixture among paper liners and press into an even layer. Bake in preheated oven 5 minutes. Remove from oven and cool. A graham cracker crust works too.
Now that unbelievably rich, smooth, creamy pumpkin cheesecake filling. The perfect balance of pumpkin and cheesecake.
Prepare brick-style cream cheese, pumpkin puree, egg, some fabulous fall flavors like pumpkin pie spice, and vanilla. and pour over crust layer. Refrigerate while making Streusel Topping.
And have you ever topped a pumpkin cheesecake with brown sugar, butter, and oats streusel before??
The streusel is incredible – it’s crunchy, sweet, buttery, and full of brown sugar and oats! It’s like 5 minutes of extra work but it takes an already amazing cheesecake and gives it an extra dose of “wow” factor.
Yes, the caramel sauce is definitely a must (and I’d say a generous amount) but if your not into it, then just use the regular. And be sure to check out the link in the recipe for the salted caramel sauce recipe (which again, you can make unsalted)
Only the best make it to the Thanksgiving table right?
These are one of my favorite fall/Thanksgiving desserts and they are a must on my fall baking list every year.
Caramel Pumpkin Mini Cheesecakes with Streusel Topping
- 3/4 cup gingersnap cookie crumbs 12 gingersnap cookies
- 2 tbsp unsalted butter melted
- 2 tbsp sugar
Pumpkin Cheesecake Filling:
- 8 oz cream cheese softened
- 1/2 cup sugar
- 3/4 cup pumpkin puree not pumpkin pie filling
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 cup all purpose flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1/4 tsp ground cinnamon
- 2 tbsp coconut oil
Caramel sauce, if desired
- Preheat oven to 350 degrees. In a mixing bowl combine cookie crumbs, melted butter and sugar together. Line 12-14 muffin cups with liners.
- Divide mixture and press inside the bottom of a muffin cups to form little crusts (about 1 tablespoon). Bake for 5 minutes. Remove from oven to cool.
- Meanwhile in the bowl of your electric mixer blend together cream cheese and sugar, add pumpkin, egg, spices and vanilla. Once well combined, pour on top of your cookie crusts, leaving room at the top for streusel.
- Combine all streusel ingredients and mix together until crumbly, then finish by sprinkling a heaping tablespoon of the streusel over tops.
- Bake at 350F for 20-25 minutes. Once it's done cooking, cool for 20 minutes, then refrigerate overnight.* Top with caramel sauce and serve