• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Thyme To Change
  • About
  • Recipes
  • Contact
  • Resources
    • Holiday Cookie Cookbook
    • Start A Food Blog
    • Meal Planning
    • Keto PDFs
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About Me
  • Recipes
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Desserts » Mini-Pumpkin Cheesecakes with Salted-Caramel Crunch Topping

    Mini-Pumpkin Cheesecakes with Salted-Caramel Crunch Topping

    Published: Dec 5, 2019 · Modified: Dec 5, 2019 by Trish Leave a Comment 66 words. About 1 minute to read this article.

    74 shares
    Jump to Recipe·Print Recipe
    mini pumpkin cheesecake with salted caramel crunch topping sitting on a white plate
    mini pumpkin cheesecake with salted caramel crunch topping sitting on a wooden cutting board
    mini pumpkin cheesecake with salted caramel crunch topping sitting on a white plate
    mini pumpkin cheesecake with salted caramel crunch topping
    mini pumpkin cheesecake with salted caramel crunch topping

    These little mini-pumpkin cheesecakes are a crowd favorite because they look almost as good as they taste! For a little extra “sparkle,” top each cheesecake with some pre-made salted-caramel crunch.

    You can also top with your favorite caramel sauce or some chopped nuts before serving. For a more minimalist approach, simply sprinkle a bit of pumpkin pie spice or cinnamon on top of the whipped cream.

    mini pumpkin cheesecake with salted caramel crunch topping sitting on a wooden cutting board
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    mini pumpkin cheesecake with salted caramel crunch topping

    Mini-Pumpkin Cheesecakes with Salted-Caramel Crunch Topping

    • Author: Trish
    • Prep Time: 30 minutes
    • Cook Time: 10 Minutes
    • Total Time: 40 Minutes
    • Yield: 24 1x
    Print Recipe
    Pin Recipe

    Ingredients

    Scale

    Whipped Cream:

    • 1 pint heavy whipping cream
    • 2 t. vanilla extract
    • 2 T. real maple syrup

    Crust:

    • 1 ½ c. crushed gingersnap cookies (approximately 25-30 cookies)
    • 2 T. unsalted butter, melted

    Pumpkin Cheesecake:

    • 8 oz. package cream cheese, room temperature
    • 1 c. light brown sugar, firmly packed
    • 1 t. salt
    • ¾ c. canned pumpkin (not pumpkin pie mix)
    • 1 T. Greek yogurt
    • 1 egg
    • 1 t. pure vanilla extract
    • 2 t. ground cinnamon
    • 1 t. ground nutmeg
    • 1 t. ground ginger
    • ½ t. ground cloves

    Optional garnish:
    Salted Caramel Crunch (pictured)
    Caramel sauce
    Chopped nuts


    Instructions

    In a large glass bowl, blend 1 pint of heavy whipping cream and vanilla extract with a hand or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside or place in refrigerator until ready to use.

     Preheat oven to 350 degrees. Spray 24-cup mini muffin pan with non-stick cooking spray and set aside.

    Put cookies in a large heavy-duty freezer bag and cover with a towel. Pound bag with a meat mallet or rolling pin until cookies are uniformly crushed into very small pieces. (This can also be done in a food processor).  

    Transferred crushed cookies to a glass bowl and add melted butter. Stir with a fork until thoroughly combined.

    Note: Add a little more melted butter to hold cookie crumb mixture together, if necessary. However, do not add too much or the butter will compete with the flavor of the gingersnap crust. 

    Divide cookie crumb mixture into 24 equal parts and press into the bottom of each muffin cup firmly with your fingers to form a crust. Bake in preheated oven for 8 – 10 minutes. Remove from oven and set aside.

    In a large mixing bowl, combine cream cheese, brown sugar, and salt with a hand-held mixer. Add pumpkin puree and Greek yogurt to cream cheese mixture and continue beating until combined.

    Open egg in a separate bowl before adding to the cream cheese mixture. Then blend in vanilla, cinnamon, nutmeg, ginger, and cloves. Continue blending until all ingredients are thoroughly incorporated into the batter.

    Evenly divide pumpkin cream cheese mixture between the 24 muffin-tin cups, placing on top of the pre-baked cookie crust. Fill each cup slightly higher than the edge of the pan.

    Place muffin tin on center rack of oven and bake for 15 - 20 minutes, or until the tops are lightly browned and the pumpkin mixture has set. Remove from oven and cool completely before removing mini-cheesecakes from tin. Refrigerate for several hours or overnight before serving.

    To serve, top with whipped cream and salted-caramel crunch or your favorite caramel sauce. If using homemade whipped cream, spoon it into a plastic sandwich bag and cut a small corner off one bottom side. Pipe onto individual mini-cheesecakes for greater control. 



    Keywords: mini Pumpkin cheescakes with salted caramel crunch

    Did you make this recipe?

    Tag @thymetochange1 on Instagram and hashtag it #Learning To Live A Healthy Lifestyle

    Recipe Card powered byTasty Recipes
    mini pumpkin cheesecake with salted caramel crunch topping

    « Homemade Non-Alcoholic Eggnog
    Pecan-Crusted Goat Cheese Logs »

    Subscribe

    To Our Newsletter

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi I'm Trish, Thank you for stopping by my blog. I am on a journey to living a healthier life via lifestyle change. I hope sharing my story and sharing healthy recipes and resources can help you too. More →

    Latest Posts

    • Homemade Pumpkin Pie
    • Pumpkin Smoothies
    • Pumpkin Spice Cookies With Cinnamon Cream Cheese Frosting
    • Keto Brownies With Chocolate Chips
    • Mississippi Chicken

    BROWSE RECIPES

    • Breakfast
    • Lunch
    • Dinner
    • Desserts

    mississippi pot roast on a white plate

    Search Categories

    Footer

    • Privacy Policy
    • Affiliate Disclosure
    • Recipes

    Stay Connected

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    74 shares