Salted Caramel Pumpkin Cheesecakes

Name: Salted Caramel Pumpkin Cheesecakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 16
Ingredients: Gingersnap Crust*:; 1 and 1/4 cups gingersnap cookie crumbs (see note); 2 Tablespoons (23g) granulated sugar; 1/4 cup (4 Tbsp; 56g) unsalted butter, melted; Pumpkin Filling:; 12 ounces (339g) full-fat brick cream cheese, softened to room temperature*; 1/2 cup (115g) pumpkin puree; 1 large egg + 1 large egg yolk; 1/2 cup (100g) granulated sugar; 1/2 teaspoon ground cinnamon; 1 teaspoon store-bought or homemade pumpkin pie spice*; 1 teaspoon pure vanilla extract; Topping:; 1 cup (240ml) store-bought orhomemade caramel sauce*; 1/2 cup chopped pecans

Prep 30m

Cook 25m

Total 55m

This indulgent recipe combines the creamy richness of cheesecake with the fall flavors of pumpkin and warm spices. With a buttery gingersnap crust and a generous drizzle of salted caramel, these individual sized desserts are sure to be a hit at any autumn gathering.

Mini Pumpkin Cheesecakes

Salted Caramel Pumpkin Cheesecakes Image

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Salted Caramel Pumpkin Cheesecakes

Ingredients

Gingersnap Crust*

Pumpkin Filling

Topping

Steps

Nutrition Facts

Salted Caramel Pumpkin Cheesecakes

Ingredients

Gingersnap Crust*

Pumpkin Filling

Topping

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts