Take 12 Graham Crackers and crush (Use a plastic bag to reduce mess) In a bowl, add 2 oz (half stick of butter room temperature)slice the butter before adding. Add ¼ teaspoon of cinnamon and 2 teaspoons of sugar.
Take note of the finished texture. The mix still has medium-sized pieces of butter.
Fill the bottoms of cupcake papers inside of a cupcake cooking tray. Press the graham cracker crust down to shape the bottom of the cheesecakes.
Cream together ⅔ cup of sugar, plus one stick of butter (4oz), add vanilla. Next, mix in room temperature cream cheese and combine.
Once the cream cheese is smooth, add the pumpkin, caramel (warm), plus the sea salt, and mix well.
Tip: warm up the caramel in the microwave for a few seconds to soften. Just hot enough to be able to pour.Mix in as the last filling ingredient.Non-sponsored brand suggestion: Le Lechera Dulce de Leche
Add cheesecake filling on top of the graham cracker crust and pat the tops down.