Salted Caramel Pumpkin Cheesecakes - So Delicious! #Friendsgiving

Ingredients: GINGERSNAP CRUST 1 and 1/4 cups gingersnap cookie crumbs (use crunchy gingersnap cookies and grind in processor - I prefer Nabisco or Trader Joe's brand) 2 Tablespoons (23g) granulated sugar 1/4 cup (60g) unsalted butter, melted PUMPKIN FILLING 12 ounces (336g) brick-style cream cheese, softened to room temperature2 1/2 cup (114g) pumpkin puree 1 large Eggland's Best egg + 1 large egg yolk 1/2 cup (100g) granulated sugar 1/2 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice3 1 teaspoon vanilla extract

TOPPING 1 cup (240ml) store-bought or homemade caramel sauce 4 1/2 cup chopped pecans (toast for 10 minutes at 300°F) Directions: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners and a second 12-count muffin pan with only 4 (this recipe makes 16). Set aside. Make the crust: Mix the cookie crumbs, sugar, and butter together in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press a heaping Tablespoon of mixture down into each liner, making sure the crust is tight and compact.

You might have a little crust leftover. If so, press a little more into each liner—if desired! Pre-bake the crusts for 5 minutes. Remove from the oven and set aside. Make the filling: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until completely smooth, about 1 minute. On medium-high speed, beat in pumpkin, egg and egg yolk, scraping down sides of bowl as needed. On high speed, beat in sugar, cinnamon, pumpkin pie spice, and vanilla until combined.

Pour the filling evenly into each crust. Bake until centers of pies only slightly jiggle, 18 to 20 minutes. Let cheesecakes cool at room temperature in the pan set on a wire rack. Once completely cool, place cheesecakes in the refrigerator for at least 2 hours or overnight. The cheesecakes will slightly sink in the middle- that's ok! It gives you room for the caramel. Once chilled, drizzle each with salted caramel sauce and garnish with toasted pecans. Store leftovers covered tightly in the refrigerator for up to 3 days.

Make ahead tip: You can prepare the cheesecakes through step 4 up to 2-3 day sin advance. Store covered tightly in the refrigerator, then continue with step 5 before serving. Pumpkin cheesecakes, without caramel, can be frozen up to 2 months. Thaw overnight in the refrigerator.

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