Individual Pumpkin Cheesecakes with Cranberry Caramel Sauce
Delight your taste buds with these irresistible Individual Pumpkin Cheesecakes topped with a luscious Cranberry Caramel Sauce—perfect for fall gatherings or an elegant holiday dessert. These miniature treats boast a buttery graham cracker crust, creamy spiced pumpkin filling, and an eye-catching cranberry-infused caramel sauce that adds the perfect balance of tartness and sweetness. With a prep time of just 25 minutes and a stunning presentation straight out of the muffin tin, these cheesecakes are as convenient as they are indulgent. Whether served at Thanksgiving or as an everyday autumn indulgence, these portable desserts guarantee flavor-packed bites that will leave your guests craving more.
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Recipe Information
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup pumpkin puree
- 0.75 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 1 cup cranberries, fresh or frozen
- 0.25 cup water
- 0.5 cup granulated sugar (for sauce)
- 0.25 cup heavy cream
Instructions
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
Divide the graham cracker mixture evenly among the muffin liners, pressing it down firmly to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese with a hand or stand mixer until smooth and creamy, about 2 minutes.
Add the pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and ginger to the cream cheese. Mix until fully combined and smooth.
Spoon the cheesecake mixture evenly over the prepared crusts in the muffin tin.
Bake in the preheated oven for 18-20 minutes, or until the cheesecakes are set but still jiggle slightly in the center. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or until chilled.
To make the cranberry caramel sauce, combine the cranberries, water, and sugar in a small saucepan over medium heat. Simmer for 10-12 minutes, or until the cranberries have burst and the mixture thickens slightly.
Remove the cranberry mixture from the heat and strain through a fine-mesh sieve into a bowl, pressing firmly to extract as much liquid as possible. Discard the solids.
Return the strained cranberry liquid to the saucepan over low heat. Stir in the heavy cream and cook for an additional 2-3 minutes, or until the caramel sauce is smooth and glossy.
Once the cheesecakes are chilled, remove the paper liners and spoon the cranberry caramel sauce over the top of each cheesecake before serving.
Enjoy your Individual Pumpkin Cheesecakes with Cranberry Caramel Sauce!
Nutrition Facts
Calories |
4022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.9 g | 326% | |
| Saturated Fat | 144.9 g | 724% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1063 mg | 354% | |
| Sodium | 2430 mg | 106% | |
| Total Carbohydrate | 398.4 g | 145% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 293.0 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 785 mg | 60% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1606 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
