Name: Salted Caramel Pumpkin Cheesecakes
Prep time: 30 min
Cook time: 25 min
Total time: 3 h 50 min
Yield: 16 mini cheesecakes
Ingredients: 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; 12 ounces (336g) brick-style cream cheese, softened to room temperature*; 1/2 cup (114g) pumpkin puree; 1 large egg + 1 large egg yolk; 1/2 cup (100g) granulated sugar; 1/2 teaspoon ground cinnamon; 1 teaspoon pumpkin pie spice*; 1 teaspoon pure vanilla extract; 1 cup (240ml) store-bought or homemade caramel sauce*; 1/2 cup chopped pecans (toast for 10 minutes at 300°F)