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1 cup caramel sauce
Whipped cream (optional)
Ground cinnamon (optional, for garnish)
Directions:
Preheat the oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.
In a small bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Divide the mixture evenly among the muffin cups and press down firmly to form the crust.
In a large mixing bowl, beat the cream cheese until smooth. Add the pumpkin puree and granulated sugar, and mix until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
Divide the cheesecake filling evenly among the muffin cups, pouring over the crusts.
Bake for 20-25 minutes, or until the centers are set. Allow the cheesecakes to cool completely in the pan, then refrigerate for at least 2 hours or overnight.
Before serving, drizzle the caramel sauce over the cheesecakes. Top with whipped cream and a sprinkle of ground cinnamon if desired.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Chilling Time: 2 hours | Total Time: 2 hours 45 minutes
Kcal: 320 kcal | Servings: 12 mini cheesecakes
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