Mini Caramel Pumpkin Cheesecakes

Delicious mini cheesecakes with a pumpkin twist and a caramel topping.

By @scientifically.sweet

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 cup graham cracker crumbs
• 4 tablespoons melted butter
• 2 tablespoons sugar
• 8 ounces cream cheese
• 0.5 cup sugar
• 0.5 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 2 eggs
• 0 caramel sauce (amount not specified)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
3. Press about a tablespoon of the crumb mixture into the bottom of each muffin liner to form the crust.
4. In a large mixing bowl, beat the cream cheese until smooth. Add sugar and beat until well combined.
5. Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture and beat until smooth.
6. Add the eggs one at a time, beating well after each addition until fully incorporated.
7. Divide the cheesecake batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake in the preheated oven for 18-20 minutes, or until the centers are set.
9. Remove from the oven and allow to cool to room temperature. Then refrigerate for at least 2 hours or until fully chilled.
10. Before serving, top each cheesecake with a drizzle of caramel sauce.