Mini Pumpkin Cheesecakes with Salted Caramel Sauce

Ingredients

• 1 3/4 cup finely crushed graham crackers
• 2 Tbsp granulated sugar
• 6 Tbsp salted butter, melted
• 1 cup packed light-brown sugar
• 6 Tbsp granulated sugar
• 3 Tbsp all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• 3 pkgs. cream cheese, well softened
• 4 large eggs
• 1 1/2 cups canned pumpkin puree
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 1 Homemade caramel sauce
• Flaked sea salt, such as Maldon
• Chopped pecans or lightly sweetened whipped cream, optional

Directions

1. Preheat the oven to 325 degrees. In a mixing bowl, combine the graham cracker crumbs with 2 Tbsp granulated sugar, then add the melted butter and stir until the crumbs are evenly moistened. Spoon the mixture into 24 paper-lined muffin cups, using about a heaping Tbsp for each one, and press it down firmly into a flat base. Bake for 5 minutes, then take the pan out and let the crusts cool while you make the filling.
2. In a medium mixing bowl, whisk the brown sugar, granulated sugar, flour, cinnamon, nutmeg, ginger and cloves until the mixture looks even and any sugar lumps are gone, using your fingertips to crush the stubborn little ones. Put the cream cheese in a large mixing bowl, add the sugar mixture, and beat with an electric hand mixer on low speed until smooth, about 30 seconds. Beat in the eggs 1 at a time. Mix in the pumpkin and vanilla, then blend in the heavy cream.
3. Rap the bowl firmly on the countertop about 30 times to knock out some of the extra air bubbles. Portion the filling over the graham cracker crusts in the muffin liners, using about 1/4 cup for each and filling them almost to the top. Bake at 325 degrees until the centers are close to set and not very wobbly, about 20 – 25 minutes. Transfer the pan from the oven to a wire rack and cool at room temperature for 30 minutes, then move the cheesecakes to the refrigerator and chill for 3 hours, until set. Right before serving, spoon caramel sauce over the tops and finish with a pinch of sea salt. Add pecans or whipped cream if desired. Store the cheesecakes and caramel separately in airtight containers in the refrigerator.