Pumpkin Cheesecake Cupcakes

Pumpkin Cheesecake Cupcakes 

Ingredients

• 1 3/4 cup finely crushed graham crackers
• 2 Tbsp granulated sugar
• 6 Tbsp salted butter, melted
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 3 Tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 3 (8 oz) pkg cream cheese, softened well
• 4 large eggs
• 1 1/2 cups canned pumpkin puree
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 2 cups caramel sauce
• Coarse or flaked sea salt

Directions

• Preheat oven to 325 degrees. In a mixing bowl, whisk together crushed graham crackers with 2 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Firmly press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
• In a medium mixing bowl, whisk together brown sugar, 1/2 cup granulated sugar, flour, cinnamon, nutmeg and ginger until no clumps of sugar remain. Add cream cheese to a large mixing bowl, then pour sugar mixture over cream cheese and using an electric hand mixer set on low speed, blend together until smooth, about 30 seconds. Mix in eggs one at a time. Blend in pumpkin and vanilla, then mix in heavy cream. Tap bowl forcefully against countertop to release some of the excess air bubbles, about 30 times. Divide mixture over graham cracker crust in muffin liners, adding about 1/4 cup to each cup and filling nearly full. Bake in preheated oven until nearly set (no longer very giggly), about 20 - 25 minutes. Remove from oven and allow to cool on a wire rack at room temperature, 30 minutes. Then transfer to refrigerator and chill 3 hours until set. Top with caramel sauce and a pinch of sea salt just before serving. Store in refrigerator in an airtight container.