Caramel Pumpkin Mini Cheesecakes with Streusel Topping
A irresistible gingersnap cookie crust with a rich, smooth, creamy pumpkin cheesecake filling, topped with crunchy, sweet, buttery streusel and caramel sauce.
Servings 18
Ingredients
Crust
- 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
Streusel topping
- 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
Instructions
- 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