Mini Salted Caramel Pumpkin Cheesecakes
Try this Mini Salted Caramel Pumpkin Cheesecakes recipe.
Try this Mini Salted Caramel Pumpkin Cheesecakes recipe.
- 1 large egg
- 2 tablespoons water
- pinch of salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons granulated sugar
- 1/2 cup brown sugar packed
- 3/4 cup heavy cream
- 3/4 cups graham cracker crumbs
- 1/4 teaspoon pumpkin pie spice
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons brown sugar packed
- 1/4 cup finely chopped toasted pecans
- 4 tablespoons (2 ounces) unsalted butter melted
- (1) 8 ounce package 1/3 less fat neufchã¢tel cream softened
- 1 tablespoon sour cream (i used full fat)
- 2 drops fresh lemon juice*
- 2 tablespoons butter cut into small cubes
- 1/2 teaspoon fleur de sel or finishing salt (i used maldon)
- ground cinnamon for garnish (optional)
- fleur de sel or finishing salt for garnish (optional)
- Carbohydrate 27.1786629418122 g
- Cholesterol 35.8827083498544 mg
- Fat 6.38931344187457 g
- Fiber 0.178383330036073 g
- Protein 1.30657614609088 g
- Saturated Fat 3.52808942981831 g
- Serving Size 1 1 mini cheesecake (54g)
- Sodium 68.0325416773403 mg
- Sugar 27.0002796117761 g
- Trans Fat 0.502646448122274 g
- Calories 168 calories
Step-by-step
- Preheat the oven to 350 degrees.
- Place the inserts into the bottom of each of the (12) cavities of a mini cheesecake pan, and spray with cooking spray. Set aside.
- Place the graham cracker crumbs, pecans, brown sugar, and pinch of salt in a small bowl and stir to combine.
- Add the butter and stir until the mixture is well coated with butter.
- Drop 1 tablespoon plus 1 teaspoon of the mixture into the each of the (12) cavities, and press down firmly with the back of a teaspoon.
- Bake on the middle rack of the oven for 8-10 minutes, or until golden brown.
- Cool on a wire rack while you make the filling.
- Beat the cream cheese in a medium bowl until smooth, about 1 minute.
- Add the brown sugar, pumpkin, sour cream, egg, vanilla, and spices, and beat until smooth and well combined.
- Fill each cavity with the filling, leaving about ½" of space at the top. You will have a bit of filling leftover.
- Bake on the middle rack of the oven for 15-20 minutes or until set.
- Begin checking for doneness after 10 minutes, as oven temperatures vary considerably.
- Cool 20 minutes on a wire rack, then using your finger, push up through the hole in the bottom of each cheesecake and remove each one.
- Use a knife to loosen the sides if necessary.
- Remove the metal insert if they're easy to remove at this point, and cool completely in the refrigerator for 2 hours or overnight.
- Place the sugar, water, and lemon juice in a small saucepan and cook over medium heat until the sugar has melted, stirring just a bit to combine the ingredients.
- Once the sugar has melted, increase the heat to high and do not stir.
- The mixture will bubble rapidly, then the bubbles will become bigger and slower, and it will begin to color.
- The edges will normally color first, and you can swirl the pan ever so gently to distribute the color so the mixture doesn't burn.
- When the caramel is a golden amber color, remove it from heat.
- Slowly whisk in the cream a bit at a time, as the mixture will bubble over if you add too much, then whisk in the butter and finishing salt.
- If the caramel has hardened, place it back over medium low heat and whisk until it's smooth.
- Remove from heat and allow to cool.
- Place the cream in the bowl of a stand mixer fitted with the whisk attachment.
- Add the sugar, and beat at medium high speed until medium peaks form.
- Whisk a little more by hand if you'd like it a bit thicker.
- Place in a piping bag fitted with the tip of your choice, and pipe the whipped cream over the chilled cheesecake.
- Sprinkle some cinnamon over the top, and drizzle the caramel sauce over that.
- Sprinkle with a bit more finishing salt, if desired, and enjoy!
- Store leftovers in an airtight container in the fridge.
Mini Salted Caramel Pumpkin Cheesecakes: A Perfect Fall Treat
As a busy working mom, finding time for baking can feel like a Herculean task. But sometimes, the simplest pleasures are the most rewarding. These mini salted caramel pumpkin cheesecakes are exactly that – a relatively quick, easy, and incredibly delicious dessert that brings a touch of autumn magic to any occasion, whether it's a quiet evening at home or a small gathering with friends. They're perfect for satisfying those sweet cravings without demanding hours in the kitchen.
The beauty of these cheesecakes lies in their mini size. No need for elaborate individual molds; a standard mini muffin tin does the trick. This eliminates a lot of the fuss associated with traditional cheesecakes, making them surprisingly manageable even on a hectic weeknight. The rich, creamy pumpkin filling, spiced with just the right amount of cinnamon and pumpkin pie spice, is balanced beautifully by the crunchy graham cracker crust and the sweet, salty kick of the homemade salted caramel. Each bite is a delightful explosion of flavors and textures, a miniature masterpiece of fall baking.
I love using neufchâtel cheese in these cheesecakes; it offers a similar creaminess to cream cheese but with a slightly tangier, less intense flavor. It blends seamlessly with the pumpkin puree and spices, creating a filling that is both indulgent and surprisingly light. The salted caramel is the star of the show, though. Making it from scratch is easier than you think. The process of watching the sugar melt and transform into that gorgeous golden caramel is oddly satisfying. And that first taste? Pure bliss.
These mini cheesecakes aren't just delicious; they're also incredibly versatile. They can be easily customized to suit your preferences. Feel free to experiment with different types of nuts in the crust, such as walnuts or pecans. If you prefer a bolder caramel flavor, add a pinch more salt. Want a chocolate twist? Drizzle some melted dark chocolate over the top. The possibilities are endless!
Tips for Success:
These mini salted caramel pumpkin cheesecakes are more than just a dessert; they're a celebration of simple pleasures and the joy of creating something delicious from scratch. So, gather your ingredients, put on some music, and let the magic of fall baking fill your kitchen with warmth and the tantalizing aroma of pumpkin, spice, and caramel. You won't regret it!
