Mini Pumpkin Cheesecakes with Salted Caramel Sauce

These were truly THE best pumpkin cheese cakes I have ever tasted, let alone MADE! The caramel on the top were a delicious highlight. Thank you for this yummy recipe.

These individual Pumpkin Cheesecakes are the perfect fall dessert! They're perfectly rich and creamy and brimming with spiced pumpkin flavor. And who can resist that decadent caramel sauce? It's a match meant to be!


Servings : 24
Prep Time : 25 minutes
Cook Time : 20 minutes
Cooling Time : 5 hours 30 minutes
Total Time : 6 hours 15 minutes


INGREDIENTS

Crust

• 1 3/4 cup (220g) finely crushed graham crackers (about 14 full sheets)
• 2 Tbsp (28g) granulated sugar
• 6 Tbsp (86g) salted butter, melted

Filling

• 1 cup (215g) packed light-brown sugar
• 6 Tbsp (75g) granulated sugar
• 3 Tbsp (30g) all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• 3 (8 oz) pkgs. cream cheese, well softened
• 4 large eggs
• 1 1/2 cups (362g) canned pumpkin puree
• 1 tsp vanilla extract
• 1/4 cup (60ml) heavy cream
• 1 Homemade caramel sauce, see notes*
• Flaked sea salt, such as Maldon**
• Chopped pecans or lightly sweetened whipped cream (optional)

Get the Instructions ===>> cookingclassy.com

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