Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce

These cupcakes with pumpkin cheesecake are the best treat for fall. They have the rich, creamy taste of cheesecake, the warm flavors of pumpkin, and a drizzle of sweet and salty caramel sauce. It's a tasty dessert that your family and friends will love.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 1 1/2 cups cream cheese
• 1/2 cup granulated sugar
• 1 cup canned pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup salted caramel sauce store-bought or homemade

Instructions:

Start by heating the oven up to 325F 160C

Put the graham cracker crumbs and melted butter in a bowl and mix them together well

For each muffin tin liner, press about 1 tablespoon of the graham cracker mixture into the bottom of the liner

To make a crust, press it down hard

Mix the cream cheese and sugar in a different bowl until they are smooth and creamy

Put in the eggs, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and salt

Blend until everything is well mixed

Fill up each muffin tin liner about two thirds of the way to the top with the pumpkin cheesecake mixture

Place the graham cracker crusts in the pan

Put the cupcakes in an oven that has already been heated for 20 to 25 minutes, or until they are mostly set but still have a little give in the middle

For a few minutes, let the cupcakes cool in the muffin tin

Then, move them to a wire rack to cool completely

Spread salted caramel sauce on top of each cupcake after it has cooled

Put the cupcakes in the fridge for at least two hours before you serve them

Have fun with your tasty Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce!