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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.