Name: Mini Pumpkin Cheesecakes with Salted Caramel
Ingredients: 1 3/4 cup graham cracker crumbs; 2 T. sugar; 6 T. salted butter (melted); 24 ounces cream cheese (soft); 1 cup packed light-brown sugar; 1/2 cup sugar; 3 T. flour; 1 tsp ground cinnamon; 4 eggs; 1 1/2 cups canned pumpkin; 1 tsp vanilla extract; 1/4 cup heavy cream; Homemade Caramel Sauce; Coarse Sea Salt

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Mini Pumpkin Cheesecakes with Salted Caramel

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Ingredients

1 ¾ cup graham cracker crumbs
2 T. sugar
6 T. salted butter melted
24 ounces cream cheese soft
1 cup packed light-brown sugar
½ cup sugar
3 T. flour
1 tsp ground cinnamon
4 eggs
1 ½ cups canned pumpkin
1 tsp vanilla extract
¼ cup heavy cream
Homemade Caramel Sauce
Coarse Sea Salt

Instructions

Preheat oven to 325 degrees.
Stir graham cracker crumbs with sugar and melted butter.
Divide this into 24 paper lined muffin tin cups.
Press firmly to make each a crust.
Bake 5 minutes and cool.
For the filling, beat cream cheese smooth.
Add sugars, flour, n a medium mixing bowl, whisk together brown sugar, 1/2 cup granulated sugar, flour, cinnamon, eggs until smooth.
Add pumpkin, heavy cream and vanilla until smooth and divide into muffin cups evenly. (I had a little extra batter at this point.)
Bake about 25 minutes and cool.
Pop in fridge for several hours.
Spoon caramel on top of each cup and sprinkle with coarse sea salt.