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Mini Pumpkin Cheesecakes With Sour Cream and Salted Caramel Topping

A delicious combination of pumpkin pie and cheesecake in an individual portion size.
5 from 14 votes
Print Recipe Pin Recipe
Course Anytime, Dessert
Servings 24

Equipment

  • Two 12-cup Muffin Pans
  • 24 Foil Muffin cup liners

Ingredients
  

Cheesecake

  • 3 - 8oz pkg cream cheese softened
  • 1 cup + 2 tbsp brown sugar
  • 5 eggs
  • 1 ½ tsp vanilla
  • 1 ½ cups pumpkin puree canned
  • 1/4 cup sour cream
  • 1 ½ tsp cinnamon
  • 1/4 tsp ginger ground
  • 1/2 tsp nutmeg ground
  • 1/8 tsp cloves ground

Gingersnap Crust

  • 20 Gingersnap Cookies
  • 2 tbsp Butter melted

Sour Cream Topping

  • 1 cup sour cream
  • 1/2 cup sugar granulated

Salted Caramel Sauce

  • 1/2 cup butter unsalted
  • 1 cup brown sugar
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt

Instructions
 

Gingersnap Crust

  • Preheat oven to 350F.
  • In food processor, pulse gingersnaps until they are finely ground
  • Add butter and pulse until well combined
  • Press approximately 1 tbsp of mixture firmly into bottom of 24 muffin cups
  • Bake crust for 5 minutes and allow to cool.

Pumpkin Cheesecake and Sour Cream Topping

  • Beat softened cream cheese with sugar at medium speed until well blended
  • Add eggs, one at a time. Mix well after each addition
  • Add pumpkin, sour cream, spices, and vanilla. Mix just until well blended.
  • Divide mixture evenly over gingersnap crust in muffin cups.
  • Bake 20 to 25 minutes or just until set. While baking, mix sour cream and 1/4 cup sugar together in small bowl.
  • Remove cheesecakes from the oven and allow middles to drop for 5 minutes
  • Top each cheesecake with 1 tbsp of sour cream mixture. Return them to the oven and bake for 5 minutes
  • Remove cheesecakes from the oven and cool 30 minutes on wire rack. Refrigerate at least 2 hours before serving. Store leftovers in refrigerator for 2 to 3 days.

Salted Caramel Sauce

  • Melt butter in small saucepan over low-medium heat
  • Increase heat to medium. Add brown sugar and milk.
  • Stir constantly until mixture comes to a boil. Boil for 2 minutes
  • Remove from heat. Stir in vanilla and salt
  • Pour into bowl or jar. Let cool slightly before serving.
  • Drizzle over top of cheesecakes.
Keyword cheesecake, cheeseckade salted caramel, gingersnap crust, pumpkin