Salted Caramel Pumpkin Cheesecakes
Ingredients
Gingersnap Crust
-
1 ¼
cups
gingersnap cookie crumbs
-
2
Tablespoons
granulated sugar
-
¼
cup
unsalted butter, melted
Pumpkin Filling
-
12
ounces
full-fat brick cream cheese, softened
-
½
cup
pumpkin puree
-
1
large
egg
-
1
large
egg yolk
-
½
cup
granulated sugar
-
½
teaspoon
ground cinnamon
-
1
teaspoon
pumpkin pie spice
-
1
teaspoon
pure vanilla extract
Topping
-
1
cup
caramel sauce
-
½
cup
chopped pecans
Instructions
- Preheat the oven to 350°F (177°C) and prepare a muffin pan with liners.
- Mix the gingersnap cookie crumbs, sugar, and melted butter to form the crust, and press into the liners.
- Pre-bake the crusts for 5 minutes and set aside.
- In a mixing bowl, beat the cream cheese until smooth, then add pumpkin, egg, egg yolk, sugar, cinnamon, pumpkin pie spice, and vanilla, mixing until combined.
- Pour the filling into the pre-baked crusts.
- Bake for 18 to 20 minutes until the centers slightly jiggle.
- Cool at room temperature, then refrigerate for at least 2 hours.
- Drizzle with caramel sauce and garnish with pecans before serving.
Nutrition Facts (estimated)
Servings
16 mini cheesecakes
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
4g
Sodium
200mg
Cholesterol
40mg
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