Caramel Pumpkin Cheesecake Recipe

These salted caramel pumpkin cheesecakes combine a crunchy gingersnap cookie crust, a smooth and creamy pumpkin cheesecake filling, and drizzle of homemade salted caramel. Make these single serve cheesecakes in a standard muffin pan, or follow my recipe notes to bake as a regular size cheesecake. This fall dessert is over the top in the best way possible!

Fall is here and what better way to celebrate than with homemade salted caramel pumpkin cheesecakes? I imagine your fall baking list is as long as mine, which includes pumpkin donuts, apple cake, pumpkin bars, and harvest spice bread, but I certainly hope you save time for these! Today’s mini pumpkin cheesecakes are simple, straightforward, and at only a few bites each, perfect for portion control.

We use a wonderfully crunchy gingersnap crust as the base of today’s pumpkin cheesecakes. It’s actually the same crust I use for my pumpkin swirl cheesecake—there’s something so delightful about sweet, spicy gingersnaps paired with cool, creamy pumpkin.

Best Pumpkin Spice Cheesecake Recipe

These cheesecakes are baked in a standard 12-count muffin pan. There’s no need for a springform pan and no need to mess with a water bath. Mini cheesecakes are not only easier than a full cheesecake, they take half the time to prepare. I typically use store-bought cookies for this crust, and prefer Nabisco or Trader Joe’s brand of gingersnap cookies. Make sure they’re an extra crunchy variety! We’ll crush up the cookies, mix them with a little sugar and melted butter, and press into each liner. Use about 1 heaping Tablespoon of mixture for each. When you press it down, make sure the crust is tight and compact. Pre-bake the crusts for 5 minutes—a quick, but necessary step.

A graham cracker crust works, too! Try using the graham cracker crust from my mini key lime pies recipe. You’ll have the perfect amount for these cheesecakes.

This filling is the perfect balance of pumpkin and cheesecake. It’s unbelievably rich, smooth, creamy, and flavorful. Made with a few key ingredients, each plays an important role:

Mini Salted Caramel Pumpkin Cheesecakes

My recipe for homemade salted caramel is one of the most loved recipes on my blog. It’s surprisingly simple to make and pairs with just about anything. And, we use it to top these salted caramel pumpkin cheesecakes! You can even make a batch of salted caramel a day or 2 in advance so it’s all set to go when these cheesecakes are ready.

Drizzle a little salted caramel onto each chilled cheesecake and garnish with toasted pecans. While optional, the nuts add a welcome crunch and flavor—especially if you toast them first.

Smooth and creamy pumpkin cheesecake made mini in a muffin pan. Complete with salted caramel sauce and a crunchy gingersnap cookie crust!

Low Carb Caramel Pumpkin Cheesecakes (keto Recipe)

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on