Description
Delicious bite-sized pumpkin cheesecakes with a creamy texture and sweet caramel topping, perfect for fall gatherings.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 2 eggs
- 1/2 cup caramel sauce
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Line a mini muffin tin with paper liners.
- Mix graham cracker crumbs and melted butter. Press 1 tsp of mixture into each liner to form the crust.
- Beat cream cheese and sugar until smooth. Add pumpkin puree, vanilla, and pumpkin pie spice, mixing well.
- Add eggs one at a time, beating just until blended. Spoon filling over crusts, filling each liner almost to the top.
- Bake for 20-25 minutes or until centers are set. Cool completely, then refrigerate for at least 2 hours.
- Drizzle with caramel sauce before serving.
Notes
You can customize the seasonings to taste.