Name: Mini Pumpkin Cheesecakes with Cinnamon Graham Cracker Crust and Salted Caramel Drizzle Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 8 sheets (125 g) cinnamon graham crackers; 4 Tablespoons (56 g) salted butter, melted; ½ teaspoon ground cinnamon; ¼ teaspoon salt; 12 oz (340 g) cream cheese (1.5 blocks), softened; ½ cup (125 g) pumpkin puree; ½ cup (105 g) brown sugar, packed; 1 teaspoon vanilla extract; 2 teaspoons pumpkin pie spice (see note for substitution); Pinch of salt; 1 large egg, at room temperature

Jump to Recipe·4 from 81 reviews

If you are craving a delightful seasonal treat that’s both charming and delicious, these Mini Pumpkin Cheesecakes with Cinnamon Graham Cracker Crust and Salted Caramel Drizzle Recipe are exactly what you need. Each mini cheesecake packs creamy pumpkin goodness balanced perfectly by a warm cinnamon graham cracker crust, and when topped with a luscious salted caramel drizzle and whipped cream, it truly feels like a pumpkin spice lover’s dream come true. These bite-sized beauties are ideal for sharing, festive enough for the holidays, and simple enough to make any day feel special.

Ingredients You’ll Need

The image shows a white marbled surface with small white bowls and containers holding various ingredients arranged neatly. In the center, a white bowl filled with brown rectangular graham crackers stands out. Below it, another white bowl holds thick white rectangular pieces of cream cheese. To the left, a silver measuring cup contains bright orange pumpkin puree. Above the pumpkin puree is a white bowl filled with light brown crumbly brown sugar. Next to it is a metal spoon with dark brown vanilla extract. Above the vanilla is a small pink bowl with a mix of cinnamon and salt in it, while another white bowl at the top contains cinnamon and salt as well. Above and to the right of the graham crackers is a green bowl with melted yellow butter. In the middle of all these ingredients lies one plain white egg. Each ingredient is clearly separated, and the background is a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Don’t let the short list fool you—each ingredient in this Mini Pumpkin Cheesecakes with Cinnamon Graham Cracker Crust and Salted Caramel Drizzle Recipe plays a crucial role in building layers of flavor, texture, and that inviting autumnal color. From the aromatic spices to the creamy pumpkin filling, everything is essential for crafting these mini delights.

Cinnamon Graham Crackers (8 sheets): Crushed finely, they create the perfect spiced crust that holds everything together with a subtle crunch.
Salted Butter (4 Tablespoons): Melted butter binds the crust ingredients while adding a rich, buttery depth.
Ground Cinnamon (½ teaspoon): Enhances the warmth and aroma in the graham cracker crust for that distinct fall vibe.
Salt (¼ teaspoon): Balances the sweetness and boosts all the flavors in the crust and cheesecake filling.
Cream Cheese (12 oz, softened): The creamy base of the cheesecake, providing smoothness and richness.
Pumpkin Puree (½ cup): Brings that unmistakable autumn flavor and beautiful orange hue to the filling.
Brown Sugar (½ cup, packed): Adds a deep, caramel-like sweetness to complement the pumpkin.
Vanilla Extract (1 teaspoon): Elevates the flavors by adding a hint of fragrant sweetness.
Pumpkin Pie Spice (2 teaspoons): The magical combination of spices that gives the cheesecake its signature spice profile.
Large Egg (1, room temperature): Binds all filling ingredients together and helps the cheesecake set perfectly.

How to Make Mini Pumpkin Cheesecakes with Cinnamon Graham Cracker Crust and Salted Caramel Drizzle Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 350°F (175°C) and line your muffin pan with 12 paper liners. Crushing your cinnamon graham crackers finely ensures that the crust will hold together well yet remain tender. Combine the crushed crackers with melted butter, cinnamon, and salt until it forms a cohesive mixture. Press about one tablespoon of this crust mixture firmly into each muffin liner—think of it as setting the cozy foundation for your pumpkin cheesecake filling.

Step 2: Make the Pumpkin Cheesecake Filling

Using a food processor makes this step incredibly quick and easy. Blend together softened cream cheese, pumpkin puree, brown sugar, vanilla, pumpkin pie spice, and a pinch of salt until the mixture is silky smooth. Add the egg last, pulsing just enough to incorporate it without overmixing, as that can impact the texture later. The result is a luscious and fragrant filling that’s ready to be nestled on top of your cinnamon graham cracker crusts.

Step 3: Assemble and Bake

Divide the pumpkin cheesecake filling evenly among the crust-lined muffin cups, filling each nearly to the brim. Baking takes about 13 to 15 minutes, until the edges look set while the center retains a gentle jiggle. This slight softness ensures a creamy texture when cooled. Let the cheesecakes cool in the pan on a rack for about an hour, then remove from the pan and chill in the refrigerator for at least two hours—this cooling step is essential to allow their flavors to meld and the texture to fully set.

Step 4: Finish with Salted Caramel Drizzle

Once chilled, your mini pumpkin cheesecakes will be begging for the finishing touch: a generous swirl of salted caramel drizzle and a fluffy dollop of whipped cream. The salted caramel adds just the right touch of indulgent sweetness and a slight saltiness that highlights the pumpkin and cinnamon beautifully. This step turns a simple cheesecake into an unforgettable dessert sensation.

How to Serve Mini Pumpkin Cheesecakes with Cinnamon Graham Cracker Crust and Salted Caramel Drizzle Recipe

The image shows a close-up of mini pumpkin cheesecakes placed on a dark wooden stand over a white marbled surface. Each cheesecake has three visible layers: a brown crumbly crust at the bottom, a light orange creamy pumpkin layer in the middle, and a dollop of white whipped cream on top. Caramel sauce is being drizzled over the whipped cream, creating glossy golden streaks that flow down the sides of the cheesecakes. In the blurry background, there are small orange and white pumpkins adding a fall theme to the scene. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance these mini treats by adding more than just the classic salted caramel and whipped cream. A sprinkle of chopped pecans or candied pumpkin seeds adds a delightful crunch, and a light dusting of cinnamon or pumpkin pie spice on top instantly makes them look even more festive and inviting. Fresh mint leaves can provide a pop of color and an herbaceous contrast you might not expect but will love.

Side Dishes

While these mini cheesecakes stand proudly on their own, pairing them with a scoop of vanilla bean ice cream or a warm cup of chai tea creates a complete cozy experience. For gatherings, consider serving them alongside a fresh fruit platter featuring crisp apples and pears to balance the richness with natural freshness.

Creative Ways to Present

Presentation can elevate the joy of these Mini Pumpkin Cheesecakes with Cinnamon Graham Cracker Crust and Salted Caramel Drizzle Recipe even further. Arrange them on a rustic wooden board adorned with autumn leaves, or serve them in pretty mini dessert plates with decorative napkins for a festive touch. For a party, consider wrapping each one in a cute cupcake wrapper or tie a piece of twine around the muffin liner—small details that delight your guests.

Make Ahead and Storage

Storing Leftovers

These mini pumpkin cheesecakes keep beautifully in the refrigerator for up to four days when stored in an airtight container. Keeping them chilled not only ensures freshness but also preserves that luscious texture and flavor. If topping with whipped cream or caramel, store those components separately and add just before serving to maintain their texture.

Freezing

If you want to prepare ahead of time or save extras, these cheesecakes freeze wonderfully. Place them on a baking sheet to freeze individually until firm, then transfer into a freezer-safe container with parchment paper layers to prevent sticking. They will keep well frozen for up to two months. Thaw overnight in the fridge before serving for best texture.

Reheating

When you’re ready to enjoy chilled cheesecakes, there’s no need to reheat. However, if you prefer them slightly warmer, gently set them out at room temperature for 15 to 20 minutes before serving. Avoid microwaving as it can cause the texture to become grainy or cause the caramel drizzle to melt unevenly.

FAQs

Can I use regular graham crackers instead of cinnamon-flavored ones?

Absolutely! Using regular graham crackers will still produce a delicious crust, though the cinnamon adds an extra layer of warmth and spice that complements the pumpkin perfectly. If you skip cinnamon graham crackers, consider adding an extra ¼ teaspoon of cinnamon to the crust mixture.

Is it necessary to use a food processor for the crust and filling?

While a food processor makes mixing quick and smooth, you can use alternative methods like crushing graham crackers in a zip-top bag with a rolling pin and mixing the filling by hand with a mixer. Just ensure the cream cheese is very soft for easy blending.

What can I substitute for pumpkin pie spice?

If you don’t have pumpkin pie spice, create your own by mixing 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves and allspice. This blend will capture the classic pumpkin spice flavor wonderfully.

Can I make these cheesecakes dairy-free?

Yes, by using dairy-free cream cheese alternatives and vegan butter, you can adapt this recipe. Keep in mind that texture and flavor might vary slightly, but the overall result will still be delightful.

How do I prevent cracks on my mini cheesecakes?

To avoid cracks, don’t overbake your cheesecakes—removing them when the centers are still slightly jiggly helps maintain a creamy texture. Also, letting them cool gradually in the pan before chilling reduces sudden temperature changes which can cause cracking.

Final Thoughts

There’s something truly magical about these Mini Pumpkin Cheesecakes with Cinnamon Graham Cracker Crust and Salted Caramel Drizzle Recipe that makes every bite feel like a celebration of fall. Whether you’re baking for family gatherings, holiday parties, or just because, they bring a cozy sweetness that feels special and inviting. Give this recipe a try—you’ll soon find it has a permanent place in your dessert rotation and hearts!

Mini Pumpkin Cheesecakes with Cinnamon Graham Cracker Crust and Salted Caramel Drizzle Recipe

Ingredients You’ll Need