Mini Pumpkin Cheesecakes with Salted Caramel Crunch Topping

Indulge in the perfect autumn treat with these delightful Mini-Pumpkin Cheesecakes crowned with a Salted Caramel Crunch Topping. These bite-sized delicacies combine the rich, creamy texture of pumpkin cheesecake with the irresistible crunch of a gingersnap crust, creating a harmonious blend of flavors that will tantalize your taste buds.

Whether you’re hosting a fall gathering or simply craving a seasonal dessert, these mini cheesecakes are sure to impress. The luscious pumpkin filling, infused with warm spices, sits atop a crisp gingersnap base, while the salted caramel crunch topping adds a perfect finishing touch of sweetness and texture.

Why You’ll Love This Recipe

• Perfect bite-sized desserts for parties or individual indulgence
• Combines the beloved flavors of pumpkin pie and cheesecake
• Easy to make ahead and customize with various toppings
• Ideal for fall gatherings, Thanksgiving, or any autumnal celebration

Ingredients

For the Whipped Cream:

• Heavy whipping cream: A full pint of this rich cream forms the base of our luxurious topping.
• Vanilla extract: Two teaspoons of pure vanilla extract add depth and warmth to the whipped cream.
• Real maple syrup: Two tablespoons of this natural sweetener lend a subtle, complex sweetness.

For the Crust:

• Gingersnap cookies: One and a half cups of crushed cookies (about 25-30) create a spicy, crisp foundation.
• Unsalted butter: Two tablespoons, melted, bind the crust together without overpowering the gingersnap flavor.

For the Pumpkin Cheesecake:

• Cream cheese: One 8-ounce package, at room temperature, ensures a smooth, creamy texture.
• Light brown sugar: One cup, firmly packed, adds a rich, caramel-like sweetness.
• Salt: One teaspoon enhances all the flavors in the cheesecake.
• Canned pumpkin: Three-quarters cup of pure pumpkin (not pie mix) provides authentic pumpkin flavor.
• Greek yogurt: One tablespoon adds tanginess and helps with texture.
• Egg: One egg acts as a binder and adds richness.
• Pure vanilla extract: One teaspoon complements the pumpkin and spices.
• Spices: A blend of cinnamon, nutmeg, ginger, and cloves creates the perfect pumpkin pie flavor.

Optional Garnish:

• Salted Caramel Crunch (as pictured)
• Caramel sauce
• Chopped nuts

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

• Crust alternative: If you’re not a fan of gingersnaps, try using graham crackers or vanilla wafers for the crust.
• Dairy-free option: Substitute the cream cheese with a dairy-free alternative and use coconut cream instead of heavy whipping cream for a lactose-free version.
• Spice it up: Add a pinch of cardamom or allspice to the pumpkin mixture for an extra layer of flavor.
• Nutty twist: Mix some finely chopped pecans or walnuts into the crust for added crunch and flavor.

Instructions

1. Prepare the whipped cream by blending heavy cream and vanilla until doubled in size, then add maple syrup and blend until fluffy. Refrigerate.
2. Preheat oven to 350°F (175°C) and prepare a 24-cup mini muffin pan with non-stick spray.
3. Create the crust by crushing gingersnap cookies and mixing with melted butter. Press into muffin cups and bake for 8-10 minutes.
4. For the cheesecake filling, beat cream cheese, brown sugar, and salt until smooth.
5. Add pumpkin puree, Greek yogurt, egg, vanilla, and spices to the cream cheese mixture. Blend thoroughly.
6. Divide the pumpkin mixture among the muffin cups, filling slightly above the rim.
7. Bake for 15-20 minutes until lightly browned and set.
8. Cool completely, then refrigerate for several hours or overnight.
9. Serve topped with whipped cream and optional garnishes.

Recipe Tips

• Ensure all ingredients, especially the cream cheese, are at room temperature for a smooth batter.
• Don’t overmix the cheesecake batter to avoid incorporating too much air, which can cause cracks.
• Use a cookie scoop or piping bag to easily and evenly distribute the cheesecake batter into the muffin cups.
• Allow the cheesecakes to cool in the oven with the door slightly open to prevent sudden temperature changes that can cause cracking.
• For perfectly piped whipped cream, chill your piping bag and tip in the freezer for a few minutes before using.

Serving Suggestions

These Mini-Pumpkin Cheesecakes are versatile and pair well with various accompaniments:

• Serve alongside a warm mug of homemade pumpkin spice latte for the ultimate fall indulgence.
• Create a dessert platter with these cheesecakes, some chocolate-covered strawberries, and candied orange peels for a variety of flavors and textures.
• For a delightful contrast, serve these mini cheesecakes with a scoop of homemade vanilla ice cream on the side.

Storage & Reheating

To store these Mini-Pumpkin Cheesecakes, place them in an airtight container and refrigerate for up to 5 days. For best results, add the whipped cream and toppings just before serving.

These cheesecakes can also be frozen for up to 3 months. Wrap each cheesecake individually in plastic wrap, then place in a freezer-safe container. Thaw overnight in the refrigerator before serving.

Reheating is not recommended for these cheesecakes, as they are best enjoyed chilled. However, if you prefer them slightly warmer, let them sit at room temperature for 15-20 minutes before serving.

Recipe FAQ

1. Can I make these cheesecakes ahead of time? Yes, you can prepare these mini cheesecakes up to 2 days in advance. Store them in the refrigerator and add the toppings just before serving.
2. How can I prevent my cheesecakes from cracking? To prevent cracking, avoid overmixing the batter, bake at the correct temperature, and allow the cheesecakes to cool slowly in the oven with the door slightly open.
3. Can I use pumpkin pie filling instead of canned pumpkin? It’s best to use pure canned pumpkin, not pumpkin pie filling. The pie filling already contains spices and sweeteners, which can alter the flavor and texture of your cheesecakes.
4. What if I can’t find gingersnap cookies for the crust? If gingersnap cookies are unavailable, you can substitute with graham crackers or vanilla wafers. Add a teaspoon of ground ginger to the crust mixture for a similar flavor profile.
5. Can I make this recipe in a standard-size muffin tin? Yes, you can use a standard muffin tin. You’ll need to increase the baking time to about 20-25 minutes. Keep an eye on them and remove from the oven when the centers are almost set but still slightly jiggly.