If you’re anything like me and love the perfect blend of cozy fall flavors wrapped up in a fork-friendly dessert, then you’re going to fall hard for this Salted Caramel Pumpkin Cheesecakes with Gingersnap Crust and Pecans Recipe. Trust me, these mini treats pack that rich pumpkin spice vibe with a buttery gingersnap base and a luscious salted caramel finish that’s just to die for. I’m excited to walk you through this recipe — it’s perfect for a cozy night in or impressing your friends at the next fall gathering!

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Why You’ll Love This Recipe

Perfect Bite-Sized Cheescakes: These individual cheesecakes are just the right size for portion control and easy entertaining.
Flavor Harmony: The spicy gingersnap crust pairs beautifully with creamy pumpkin filling and sweet-salty caramel.
Make-Ahead Friendly: You can prep ahead and freeze, making your dessert stress-free for holidays or parties.
Crowd-Pleaser: My family goes crazy for these every time — I bet yours will too!

Four mini tarts sit on a piece of parchment on a white marbled surface. Each tart has a dark brown base, likely chocolate, topped with a smooth light orange layer and drizzled with glossy caramel sauce. Small pieces of chopped nuts, mostly pecans, are scattered on top of the caramel layer and around the tarts. One tart in the center has a bite taken out, showing the dark base beneath the orange topping. A silver fork holds a bite-sized piece of the tart near the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic here comes from combining a cozy gingersnap crust with a smooth pumpkin cheesecake filling and those irresistible salted caramel and pecan toppings. These ingredients work so well together because they balance sweetness, spice, and texture perfectly. I always recommend using full-fat cream cheese for the best creaminess and fresh pumpkin puree rather than canned pumpkin pie filling, which is sweeter and spiced already.

Gingersnap Cookie Crumbs: Use crunchy, spicy gingersnaps ground finely for the crust; Trader Joe’s or Nabisco brands are my go-tos.
Unsalted Butter: Melted and mixed into the crust to help it set nice and firm without extra saltiness.
Full-Fat Brick Cream Cheese: Essential for that rich, creamy cheesecake texture — make sure it’s softened to room temp for smooth mixing.
Pumpkin Puree: Pure pumpkin, not pumpkin pie filling, for control over sweetness and spice levels.
Egg and Egg Yolk: Adds structure and richness to the cheesecake filling.
Granulated Sugar: Sweetens the filling while balancing pumpkin’s earthiness.
Ground Cinnamon & Pumpkin Pie Spice: Brings all the comforting autumn flavors home; homemade or store-bought works great.
Pure Vanilla Extract: Enhances the overall depth of flavor in the filling.
Caramel Sauce: I usually use my favorite salted caramel recipe, but store-bought works just fine too.
Chopped Pecans: Toast them lightly for extra crunch and nutty flavor topping.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Salted Caramel Pumpkin Cheesecakes with Gingersnap Crust and Pecans Recipe is. I often play around with the crust and toppings depending on the season or dietary needs — it’s super forgiving and still tastes amazing no matter what tweaks I make. Don’t be afraid to personalize it to suit your taste buds!

Graham Cracker Crust: When I want a milder crust, swapping gingersnaps for graham crackers (plus a pinch of ground ginger and cloves) works beautifully and lets the filling shine.
Nut-Free Option: Skip the pecans and try toasted coconut flakes as a crunchy topping — my friend did this and said it was a huge hit.
Dairy-Free Version: I once experimented using dairy-free cream cheese and coconut butter; it takes the flavor in a different direction but still has a nice creamy texture.
Mini Cheesecakes: The recipe makes 16 regular minis, but using a 24-cup mini muffin pan gets you about 40 bite-sized delights — perfect for big parties!

How to Make Salted Caramel Pumpkin Cheesecakes with Gingersnap Crust and Pecans Recipe

Step 1: Prepare and Pre-Bake the Gingersnap Crust

First things first, preheat your oven to 350°F (177°C). This step is important because it helps the crust slightly crisp up so it doesn’t get soggy under the creamy filling. Mix your gingersnap cookie crumbs with granulated sugar and melted butter until it looks like wet sand — that means it’s just right. Press a heaping tablespoon firmly into each muffin liner, making sure the crust is tight and compact. I like to press it down with the bottom of a glass for an even layer. Pop those crusts into the oven for about 5 minutes to pre-bake. This sets them nicely and improves the texture.

Step 2: Whip Up the Pumpkin Cheesecake Filling

While the crusts are cooling, it’s time for that luscious filling. Using a stand mixer or a handheld mixer with a whisk attachment, beat the softened cream cheese on high until it’s perfectly smooth—this usually takes about a minute. I learned the hard way that skipping this step can leave lumps behind! Next, add the pumpkin puree and eggs and beat on medium-high speed, remembering to scrape down the bowl sides so everything gets combined evenly. Finally, on high speed, mix in the sugar, cinnamon, pumpkin pie spice, and vanilla extract until the mixture is silky and uniform.

Step 3: Fill, Bake, and Chill

Pour the filling evenly over your pre-baked crusts, filling each just about to the top (you’ll see the cheesecakes puff a bit as they bake). Bake them at 350°F (177°C) for 18 to 20 minutes, or until the centers just slightly jiggle when you gently shake the pan. It took me a few tries to get this timing right because I don’t want the cheesecake to be too jiggly or overcooked, so keep a close eye near the end! Let your cheesecakes cool at room temperature in the pan, then refrigerate at least 2 hours or better yet, overnight. The centers will sink a bit — that’s totally normal and leaves you space for your caramel topping later.

Step 4: Toast Pecans and Drizzle Salted Caramel

While your cheesecakes chill, spread your chopped pecans on a lined baking sheet and toast them at 300°F (149°C) for about 8-10 minutes until fragrant and lightly golden. This step isn’t mandatory, but it really amps up the nutty crunch, which I adore. When it’s time to serve, drizzle each mini cheesecake with a generous spoonful of your salted caramel sauce and garnish with the toasted pecans. It’s that simple but oh-so-satisfying!

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Pro Tips for Making Salted Caramel Pumpkin Cheesecakes with Gingersnap Crust and Pecans Recipe

Room Temperature Cream Cheese: Always soften your cream cheese to room temp to avoid lumps in the filling.
Don’t Overbake: Watch for the slight jiggle in the center to get creamy, not dry, cheesecakes.
Compact Your Crust: Press the crust firmly to prevent crumbling when you dig in.
Toast Nuts for Maximum Flavor: Toasting pecans before topping them packs a deeper, nuttier punch.

How to Serve Salted Caramel Pumpkin Cheesecakes with Gingersnap Crust and Pecans Recipe

Three small tarts sit on a white polka-dotted orange plate placed on a white marbled surface. Each tart has three layers: a light golden crumbly crust at the bottom, a thick creamy caramel-colored filling as the middle layer, and a glossy caramel glaze on top. The top layer is decorated with small pieces of pecans scattered around. Two tarts are fully visible, while the third one is slightly tilted, showing the creamy filling inside. The tarts rest on light brown paper liners. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I absolutely love to keep it classic with a drizzle of salted caramel and toasted pecans — that balance of sweetness and crunch just kills it. Sometimes, I’ll add a dollop of freshly whipped cream sprinkled with a pinch of cinnamon to lighten things up. If I’m feeling fancy, a few festive cinnamon sticks alongside the plate add a nice visual touch that guests always appreciate.

Side Dishes

These mini cheesecakes are exceptional on their own, but when I serve them at parties, I usually pair them with a warm spiced cider or a robust coffee to complement the spices. For a full dessert spread, they go well alongside simple vanilla bean ice cream or even a small fruit compote, like cranberry or apple, to add a fresh note.

Creative Ways to Present

For special occasions, I’ve served these on tiered dessert stands with little decorative tags for each guest. Layering them with edible flowers or pumpkin seeds adds an elegant touch. Another fun idea is to drizzle caramel sauce in a whimsical squiggle pattern around the plates with a sprinkle of nutmeg dust for a festive presentation. It really elevates the look without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cheesecakes in an airtight container in the fridge, making sure the caramel topping is covered separately or added just before serving to keep it fresh. They last beautifully for up to 3 days — though if your family’s anything like mine, they probably won’t last that long!

Freezing

If you want to freeze these beauties, I recommend freezing the baked cheesecakes without the caramel topping. I wrap each one tightly in plastic wrap and place them in a freezer-safe container or bag. They keep really well for up to 3 months. When you’re ready to eat, just thaw them overnight in the refrigerator and add caramel and pecans fresh.

Reheating

I usually enjoy these cold straight from the fridge, but if you prefer them a bit warmer, let them sit at room temp for 15-20 minutes before serving. Reheating gently in a low oven (about 275°F) for 5-7 minutes works well if you want a slightly melted caramel drizzle experience, but be careful not to overheat or the cheesecake can dry out.

FAQs

Can I make Salted Caramel Pumpkin Cheesecakes with Gingersnap Crust and Pecans Recipe gluten-free?

Yes! To make this recipe gluten-free, just swap out the gingersnap cookies for a gluten-free brand or use gluten-free graham crackers. Just make sure your spices and other ingredients are also gluten-free certified. The crust might be a bit more crumbly, so press extra firmly to keep it together.
Can I use canned pumpkin pie filling instead of pumpkin puree?

I don’t recommend it because canned pumpkin pie filling is already sweetened and spiced, which can throw off the balance in this cheesecake recipe. Using pure pumpkin puree gives you full control over the sweetness and spices, resulting in a fresher, more balanced flavor.
How do I prevent cracks in mini pumpkin cheesecakes?

Cracks are less common in minis due to their size, but to reduce them further, beat your cream cheese thoroughly until smooth, avoid overbaking, and allow the cheesecakes to cool gradually at room temperature before chilling. Using a water bath isn’t necessary for minis but is helpful for full-sized cheesecakes.
Can I make a full-size cheesecake using this recipe?

Absolutely! Just double the filling ingredients, press the crust into a 9-inch springform pan, and bake for around 1 hour at 350°F. Consider using a water bath to keep the cheesecake moist and crack-free. Chill thoroughly before adding caramel and serving.

Final Thoughts

This Salted Caramel Pumpkin Cheesecakes with Gingersnap Crust and Pecans Recipe has become one of my absolute fall favorites because it’s got everything I love — just the right amount of spice, creamy filling, and that irresistible caramel and pecan topping. If you give these a try, I’m confident you’ll see why my family can’t get enough of them. Plus, they’re fun to make, look stunning on any dessert table, and you can prepare them ahead without stress. Go on, make a batch — I promise it’ll make your seasonal baking shine!