Mini Pumpkin Cheesecakes {with Salted Caramel Sauce}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual pumpkin cheesecakes with a graham cracker crust and warm pumpkin pie spice filling, topped with decadent salted caramel sauce. A rich, creamy fall dessert perfect for special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1 3/4 cup (220g) finely crushed graham crackers (about 14 full sheets)
- 2 Tbsp (28g) granulated sugar
- 6 Tbsp (86g) salted butter, melted
- 1 cup (215g) packed light-brown sugar
- 6 Tbsp (75g) granulated sugar
- 3 Tbsp (30g) all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 3 (8 oz) pkgs. cream cheese, (well softened)
- 4 large eggs
- 1 1/2 cups (362g) canned pumpkin puree
- 1 tsp vanilla extract
- 1/4 cup (60ml) heavy cream
- 1 Homemade caramel sauce, (see notes*)
- Flaked sea salt, (such as Maldon**)
- Chopped pecans or lightly sweetened whipped cream ((optional))
At a glance
PER SERVING · TIME 375M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 238mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 70mg
- Calcium
- 42mg
- Iron
- 0.78mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 238MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.