So I think there was a higher “filling to crust” ratio than Sally’s original recipe (about 1/4” of crust and at least 1” of filling). Whirl in butter just until incorporated. It is, however, a delicious dip for apples! Pour in the heavy cream, 1/2 … Set aside. Hi Tiffany! W E ' V E M O V E D ! I made this for Thanksgiving, everyone loved it!! Or will this ruin the crust? Using a food processor, blend the dates. For the Salted Caramel To make the salted caramel, place the butter and brown sugar in a saucepan over medium-heat and whisk away until the both are melted. I haven’t tried it, but it should work!! In a mixing bowl, beat cream cheese and sugar until light and fluffy. Combine the coconut cream, pumpkin puree, cinnamon, and maple syrup in the food processor for 10-15 seconds or until fully incorporated. Salted Caramel. This filling is the perfect balance of pumpkin and cheesecake. While the cheesecake cools, make the homemade salted caramel, according to directions. I have made these and they were delicious. As someone with Hashimoto’s disease and various gut issues myself, I created Unbound Wellness to share how to have fun with healthy, anti-inflammatory foods, and build a sustainable lifestyle! It was incredible! Drizzle the cheesecake with the salted caramel. Make the filling: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, … I topped it exactly like you have it here. You can even make a batch of salted caramel a day or 2 in advance so it’s all set to go when these cheesecakes are ready. Hi Sally! Add an extra date if the crust is not sticking. Remove from heat. The solid kind? Definitely warm it up though. And continue using that for the whole filling mixing process? I made the super mini version of this recipe and OH MAN they were delicious! Sampler. Line the base of a  7-8″ springform pan with parchment paper and set aside. These are the main ingredients for the crust. Thanks! No worries! Hey Sally, I unfortunately do not have a food processor. Hi Esther! Perfect for a small,light dessert! You can use it for the whole mixing process, yes. Hi I am going to make these mini pumpkin cheesecakes for the first time. * … springform pan and press over bottom … It gives you room for the caramel. Oh my goodness, Sally! I did have a quick question though, is there any way anyone had the calculated calories per mini cheesecake? It’s surprisingly simple to make and pairs with just about anything. I have a feeling my oven runs hot (despite TWO oven thermometers telling me otherwise), so I have to be extra careful not to overbake anything. Carefully pour the filling over the crust and place in the refrigerator for a minimum for 5-6 hours to harden, or overnight. Should I toast the pecans and let the cool before sprinkling? I imagine your fall baking list is as long as mine, which includes pumpkin donuts, pumpkin bars, and harvest spice bread, but I certainly hope you save time for these cuties! With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. I love this crust! You’ll have the perfect amount for these cheesecakes. Place on the stovetop set to low heat until the mixture comes to liquid. Thank you! The coconut taste is overwhelming. … I also made them gluten free using gluten free ginger snaps! For this recipe you should be fine just doubling everything! Baked it till it was just slightly jiggly in the center. I believe the 9×13 will be too large. ! I really wanted to make this but just can’t get to the store for a couple days so wanted to check what you thought. Warming it up will thin it out . We’ll crush up the cookies, mix them with a little sugar and melted butter, and press into each liner. The crust is made from gingersnap cookies and the cheesecake is full of delicious pumpkin spices. Add the softened cream cheese into the bowl of a stand mixer equipped with a paddle attachment … Buttery, salty, caramel goodness! Paleo Salted Caramel Pumpkin … For a little extra “sparkle,” top each cheesecake with this awesome pre-made salted-caramel crunch.. You can also top with your favorite caramel … The filling… smooth, creamy, yet light, so delicious! Allow to sit for 2-3 minutes to allow to harden. Any help would be much appreciated! Immediately drizzle the caramel over the cheesecake and top with salt. While the cheesecake cools, make the homemade salted caramel, according to directions. * Allow to cool in fridge until thick … Complete with salted caramel sauce and a crunchy gingersnap cookie crust! Line the base of a 7-8″ springform pan with parchment paper and set aside. What kind of salt do you use in the salted caramel recipe? Beat the cream cheese until smooth, then beat in the sugar, pumpkin, egg, sour cream, vanilla and spices, and beat until well combined. & receive free recipes delivered straight to your inbox! Kosher salt or table salt? I’d’ve thought the paddle attachment is preferable for this sorta thing, but I’m sure there’s a reason for this. If making the cheesecake ahead of time, wait to make the caramel fresh before serving. Thank you. Nothing on the website or any Unbound Wellness LLC content is intended to be a substitute for professional medical advice diagnosis, or treatment. We use a wonderfully crunchy gingersnap crust as the base of today’s pumpkin cheesecakes. Every bite of creamy pumpkin cheesecake is kissed by the warm holiday flavor of pumpkin pie … It’s smooth and creamy with a delicious pumpkin spice flavor and cinnamon graham cracker crust. Bake until centers of pies only slightly jiggle, 18 to 20 minutes. Any suggestions on where I could find some? I’m excited to make it for a party this weekend! I’m glad you enjoy the salted caramel sauce, Ashley! Once the cheesecake is ready to serve, combine the coconut cream, and sugar in a saucepan over medium heat and stir to combine. What kind of coconut oil do you use? This fall dessert is over the top in the best way possible! I know I can always count on your website when I want to make something that people will love! Disclaimer. ❤️. Once cheesecake is room temperature place in the fridge to set. And this pre-portioned recipe sounds perfect, especially since I’ve been planning to make that caramel sauce for a while now. Use pumpkin puree, not pumpkin pie filling here. ★☆ I would wait to serve the caramel fresh as it does harden, but you can totally make the cheesecake a day ahead of time and keep it in the fridge before serving. . Once the cheesecake is ready to serve, combine the coconut cream, and sugar in a saucepan over medium heat and stir to combine. Pre-bake the crusts for 5 minutes– a quick, but necessary step. Add eggs one at a time, mixing for 20 seconds between each addition. Pumpkin Cheesecake with Gingersnap Crust and Salted Caramel Any suggestions? more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. Do you think I could put parchment paper in a 9×13 pan and make it in there? Thanks any input! Are you able to use a bake crust instead and then pour the mixture in? I made Sally’s Salted Caramel Sauce and used it to top these. The pumpkin puree is added to the cheesecake layer to make this nice and pumpkiny! I actually did them Sous Vide in 125 ml mason jars. Use about 1 heaping Tablespoon of mixture for each. And watch videos demonstrating recipe prep and cooking techniques. I made these 4 times in one week and so far these have been a huge hit at each event! Target also carries it too. Thank you, Miranda!! I initially came across your Pumpkin Swirl Cheesecake recipe and realized it included 1/3 cup of sour cream whereas this recipe (mini pumpkin cheesecake) doesn’t include that. I’m not a fan of gingersnaps and I feel like I ALWAYS use graham crackers. You are welcome, Mark! Coffee Slice. What are your thoughts on making this in a tart pan? I am making them tonight but not eating them until tomorrow. I highly recommend this coconut cream! Unbound Wellness, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Do you think I could thin it out by heating it and adding more half and half? ★☆ I made these for Mother’s Day, and they were insane! I am hosting an event and know I will have to make another batch because the folks in my crowd will eat one mini and go back for 4 more. There’s no need for a springform pan and no need to mess with a water bath. Once completely cool, place cheesecakes in the refrigerator for at least 2 hours or overnight. I use only 13 cupcake liners to make the cheesecakes a little taller. I topped it with toasted pecans, which pulled the whole thing together and added a bit more lovely crunch! I was excited about the pumpkin and a flavor of fall but the coconut ingredients overpower. Salted Caramel Pumpkin Spice Cheesecake Bars is an impressive and easy dessert recipe. I made the caramel sauce last night, and plan to make the cheesecakes tonight. & get my free 3 day meal plan when you subscribe! Pipe or spoon on a dollop of whipped cream and a sprinkling of Fisher Nuts chopped … Omg I can’t wait to make this for Thanksgiving!! Make these single serve cheesecakes in a standard muffin pan, or follow my recipe notes to bake as a regular size cheesecake. In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Used a 9-inch (deep) tart pan. I’ve had great success with your caramel recipe before, so I’m sure it was user error. You can certainly toast the pecans too! In this special FREE series, I reveal my most powerful SECRETS to great baking. Or any tweaks to make it so? You will likely be able to get two 9 inch tarts from all this batter! I am planning on making these tomorrow for some Fall Bake-Off fun at work. This Pumpkin Cheesecake is the perfect dessert for fall & Thanksgiving. Plus I just really like chocolate. The middle will likely sink. The kids were begging for seconds! These cheesecakes are to die for! That’s slightly too much yogurt and the filling may not completely set. Hi Sally! Add the gelatin mixture into the food processor and mix for another 5-10 seconds. Top with … ... Pumpkin Slice. I was planning to make about 12-24 mini cheesecakes and was contemplating trying out this recipe or your other swirl one. The crust… insane! They’re gluten-free, vegan, and paleo. Can you make the crust with your gingersnap cookie recipe or should I use store bought gingersnaps instead? Serve it with salted caramel sauce and whipped cream for an extra decadent dessert or keep it plain and enjoy the delicious pumpkin … I brought them to our Mother’s Day celebration yesterday, and they were loved by young and old alike! Hi Sally, I intend to make this for Christmas Eve dessert. This site uses Akismet to reduce spam. When the cheesecakes are no longer jiggly, they are done! Did you use cream or half-and-half? You may need to heat it up in the microwave for 10 seconds to get it to a more pourable consistency. Mix until smooth; pour on top of crust. Remove from heat. Would it work just as well to put the gingersnap cookies in a blender? I sliced it into thin slices cleanly and kept it refrigerated till an hour before serving. So moist and creamy! ★☆ For Filling: MIX eggs and brown sugar in large bowl with electric mixer. Made with a few key ingredients, each plays an important role: My recipe for homemade salted caramel is one of the most loved recipes on my blog. Use a whisk or milk frother to blend the gelatin mixture until frothy. I can’t believe how easy and delicious it is! While optional, the nuts add a welcome crunch and flavor– especially if you toast them first. Add the shredded coconut and coconut oil and blend until fully combined. You can definitely decorate the night before, but they taste better if you add the caramel and nut topping closer to serving them. You can also use an 8×8″ brownie pan to make cheesecake bars. These paleo salted caramel pumpkin blondies are the ultimate fall treat when you’re craving something decadent! Line a 12-count muffin pan with liners and a second 12-count muffin pan with only 4 (this recipe makes 16). I’m wondering why that is and if it would change the texture of the overall cheesecake and if it’s necessary. Thanks for any syggestions. Sous Vide is my new favorite way to make cheesecakes. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. It’s unbelievably rich, smooth, creamy, and flavorful. I just finished baking them and they will sit overnight, do I warm the caramel before pouring it on? Bring to a low boil, and reduce to a low simmer, stirring often. I’m unsure of the bake time for a large tart, though. Or liquid? With a whipped cream dispenser, a piping bag or a … My question is actually for the Caramel, but I couldn’t find a comment section on that recipe. Your email address will not be published. I was going to do a cheesecake but my pan is too big. You went over the top with this one…that crust, that filling, that topping!!! ★☆ Okay, thanks! I’ve used both in the past– either are great. Set it to 155 for an hour, and they come out perfect every time! These mini salted caramel pumpkin cheesecakes are the ultimate Thanksgiving dessert. Before serving, spoon 1 heaping teaspoonful of salted caramel sauce onto each mini cheesecake. These cute Mini Pumpkin Cheesecakes are a crowd favorite and they taste as good as they look! Soak the dates in warm water for 10 minutes to soften. Should I put the caramel sauce and nuts on tonight or not? Estimations do not include optional ingredients. I made the Salted Caramel Pumpkin Cheesecake bars this past weekend for our big Thanksgiving gamily dinner…I even made the Salted Caramel Sauce you linked in the recipe. All information on this website and in Unbound Wellness LLC products, meal plans and ebooks are general information. Even some picky eaters enjoyed it. For a little extra “sparkle” they can be finished with a salted-caramel … If I want to double the recipe to make a full cheesecake but only have two cream cheese bars (so 16 ounces), can I use 8 ounces of greek yogurt to make up for the other cream cheese or is that just not a substitution that could be made? I have a recipe for caramel apples in my cookbook Sally’s Candy Addiction if you have a copy. Pure indulgence! I use vital proteins gelatin, but any gelatin will work. Or should I just make a new batch? I don’t need more muffins per se. They’re perfect for fall and Halloween events! See full disclaimer here. Thanks for the input! See notes for alternatives. Can you PLEASE think about making a summer filling other than pumpkin? And, we use it to top these salted caramel pumpkin cheesecakes! Turtle Slice. That’s my regular grocery too– have you checked the baking aisle? Here you’ll find a myriad of recipes and lifestyle strategies for living well. Carefully pour the filling over the crust and place in the refrigerator for a minimum for 5-6 hours to harden, or overnight. Hi Kat! I can’t wait to make them! Raspberry/Lemon. You really need the cream cheese. I just want to say your salted caramel recipe is soooo amazing I couldn’t keep my hands off it after I made it. PLEASE SEE MY, Salted Caramel Chocolate Chip Cheesecakes, salted caramel chocolate chip cheesecakes, Rich and velvety smooth pumpkin cheesecake filling, Made in a regular muffin pan, so each is a single serving, Easy to eat, great for sharing, and portable for parties. Yes! A graham cracker crust works, too! Hi Sally I’m very new to baking and I have no clue if I use pumpkin pie filling instead of pumpkin puree do I still have to add the egg and all the other spices? I’m really looking for an excuse to make your salted caramel sauce again. It’s actually the same crust I use for my pumpkin swirl cheesecake— there’s something so delightful about sweet, spicy gingersnaps paired with cool, creamy pumpkin. It for sure yields the best results for cheesecake. Learn how your comment data is processed. Bring to a low boil, and reduce to a low simmer, stirring often. Your email address will not be published. get new recipes & my free 3 day meal plan via email. I made this for Xmas dessert! Thank you! Subscribe to receive a free mini-cookbook with our top 5 easy dinner recipes! Pumpkin Cheesecake with Salted Caramel Sauce - Cooking Classy Next time I would do a different crust and double the pumpkin and add more fall spices. Smooth and creamy pumpkin cheesecake made mini in a muffin pan. Yes and I would use my new recipe for these crisp molasses cookies. Prepare the Crust: Mix together the crust ingredients and press into the bottom of the springform … Thanks for subscribing! A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! The way you made them sounds so delicious!! Fall is here and what better way to celebrate than with homemade salted caramel pumpkin cheesecakes? I have not tried other alternatives like cashew or almond, but for this particular recipe, coconut does work best, so I cannot recommend a swap that would yield the same results. Evenly the crust mixture into the pan and set aside. Do you think I could double the filling ingredients to make the slices thicker? Add the gelatin mixture into the food processor and mix for another 5-10 seconds. These little mini pumpkin cheesecakes are a crowd favorite because they look almost as good as they taste! Add sweetened condensed milk, pumpkin, cream cheese, salt, cloves and nutmeg. I have different sizes and would love any tips you can throw out for baking this into a one-big cheesecake tart. Pour the water into a small saucepan and evenly sprinkle the gelatin over the water. Hi Lindsay! Simmer for about 10 minutes, or until the caramel is reduced and browned. Any suggestions on how I could make these with a chocolate crust? If you purchase a product after clicking an affiliate link, I receive a small percentage of the sale for referring you, at no extra cost to you. Thank you so much for this recipe! Let cheesecakes cool at room temperature in the pan set on a wire rack. 30 days of meal plans, recipes, shopping lists, lifestyle guides! It was devoured! Hi Debbie, I’m just seeing this question now– my apologies! Affiliates. Thanks! Preheat the oven to 350°F (177°C). They were … Last Updated on September 16, 2020 by Adrienne. Tag @unboundwellness on Instagram and hashtag it #unboundwellness. Once chilled, drizzle each with salted caramel sauce and garnish with toasted pecans. It was delish, Sally! Join thousands of others and subscribe to the newsletter for exclusive recipes, tips, recommendations, and more! Grab a cookie, take a seat, and have fun exploring! The first week of every November is all about Thanksgiving Pies. Gluten-free Salted Caramel. I would like to make a whole cheesecake but do not have a springform pan. See notes for alternatives. When you press it down, make sure the crust is tight and compact. . A whisk attachment will really help break up the cream cheese. This caramel won’t set properly to coat apples for caramel apples. Hi Sally! Or use chocolate wafer cookies (like Oreos, without the cream filling). What could I make with it? These salted caramel pumpkin cheesecakes combine a crunchy gingersnap cookie crust, a smooth and creamy pumpkin cheesecake filling, and drizzle of homemade salted caramel. Drizzle a little salted caramel onto each chilled cheesecake and garnish with toasted pecans. These were a big hit at an office gathering…so much so that I received a special request to make them “special order” for a coworker’s daughter. Try another major grocery store. Thank you. Hi! Pipe or spoon pumpkin cheesecake mixture over cookie crumb layer in cups, then whip remaining 2/3 cup heavy cream until … Have fun! The batter fit almost perfectly with a small bit left over – not a big deal! Place on the stovetop set to low heat until the mixture comes to liquid. Could I cook it and have a pudding? Get Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. I’m sure you could make these more into bars– though I would use an 11×7 pan. Thanksgiving cheesecakes. I was a little bit sad about being on AIP over thanksgiving but this pie made the biggest difference. These look delicious!! I have extra mixture. I have a couple of newbie questions. Pour the water into a small saucepan and evenly sprinkle the gelatin over the water. It’s super simple and the perfect no-bake crust! If you have. Thank you Sally! Please let me know what type of dates you use,  Medjool? Add the shredded coconut and coconut oil and blend until fully combined. I would like to make this a Summer dessert. It’s a good thing I am limiting my sugar intake or I would probably eat the whole recipe! . Pour crumbs into a 9-in. Allow to sit for 2-3 minutes to allow to harden. . I am dying to make these this weekend but I can’t seem to find pumpkin puree at my grocery store (Wegmans). These two recipes are the first I’ve done from Sally’s website, and they were both incredible! I don’t know what I did wrong with the caramel, but it was super thick and gummy. These cheesecakes are baked in a standard 12-count muffin pan. Please help. It’s dairy-free, gluten-free, paleo, and AIP-friendly! Fold in pumpkin puree, then fold in whipped heavy cream. Immediately drizzle the caramel over the cheesecake and top with salt. It’s not really a crust that’s meant to be baked… it would likely just burn. Add pumpkin and spices and mix again. Slices of cheesecakes… Use a whisk or milk frother to blend the gelatin mixture until frothy. The cheesecake should be fully solidified before slicing. Try using the graham cracker crust from my mini key lime pies recipe. Mini Pumpkin Cheesecakes with Salted-Caramel Crunch Topping. ★☆. From their crunchy ginger biscuit crust to the creamy pumpkin cheesecake filling, the textures and flavours are … The flavor and texture was outstanding! Whirl cookies in a food processor until finely ground. Keywords: salted caramel pumpkin cheesecakes, mini pumpkin cheesecakes, Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. Do I need to pre-bake the crust for the mini version or just 10 minutes for everything? Excellent little bites! Clean out the food processor for the next step. Thanks for creating great meals for anytime of the year. Full of delicious Fall flavors, these mini cheesecakes have a crunchy gingersnap crust and a smooth … Store leftovers covered tightly in the refrigerator for up to 3 days. Maybe it’s just sold out temporarily? Since this is a no-bake cheesecake, eggs would not work as a swap, neither would collagen. Once cheesecake is room temperature place in the fridge to set for at least 4 hours, or overnight. Make sure they’re an extra crunchy variety! Also, how exactly can I check for doneness? Paired perfectly with the other flavors and added a lovely crunch to every mouthful. Required fields are marked *, Rate this recipe Keeping it raw is best , This was absolutely delicious!! You can certainly use some in this recipe, but I can’t guarantee the pumpkin cheesecakes will hold their shape very nicely when unwrapped. Simmer for about 10 minutes, or until the caramel is reduced and browned. I did use cream — I don’t know why I wrote “more” half and half. I’m counting my macros and I’m trying to see how many I should eat without throwing my nutrition out the window. Set aside. Only hours after planning on some healthier dessert options, I’ve decided that cheesecake will be the next big thing I want to try. I hope it lasts long enough to go on these beautiful cheesecakes! These are excellent! Handmade cheesecakes made with LOVE in every bite! These salted caramel pumpkin cheesecake bars are the PERFECT fall dessert. Please check your email for further instructions. All nutritional information are estimations and will vary. I wanted to double check that I should use the whisk attachment on my stand mixer to beat the cream cheese? Hi Natasha! I add sour cream to the pumpkin swirl cheesecake to add volume. I typically use store-bought cookies for this crust, and prefer Nabisco or Trader Joe’s brand of gingersnap cookies. Mini cheesecakes are not only easier than a full cheesecake, they take half the time to prepare. Hi Sally! Over medium heat, bring the mixture to a sputter, stirring constantly. or the whole cheesecake version? I have a key lime pie bar recipe that’s similar! Fill each cavity with cheesecake filling up to 1/4″ from … Because this recipe is dairy-free, coconut is the best option to make it taste like cheesecake without the dairy. I’d also love it if the middle still sank a bit so I can puddle the caramel sauce in there :). These mini pumpkin cheesecakes are simple, straightforward, and at only a few bites each, perfect for portion control. I have made this before and I just love it. The cheesecakes will slightly sink in the middle- that’s ok! Using a food processor, blend the dates. This salted caramel pumpkin cheesecake is a decadent and delicious fall treat that will wow your guests! You can use Oreos for the crust– like I did for these salted caramel chocolate chip cheesecakes. I’m Sally, a cookbook author, photographer, and blogger. Hi Sally, Thanks so much for sharing the recipe! I would like to double the recipe for the mini cheesecakes; any tips on that or will I be good if I just double everything? Do you think it’d be suitable for Caramel apples? Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. Many outgoing links on Unbound Wellness are affiliate links. Make crust: Preheat oven to 350°. Hopefully it was cream! The caramel solidifies after refrigerating, so yes, warm it up on the stove or in the microwave for a minute before spooning or drizzling it on top of the pumpkin cheesecakes. Saucepan, stir together the pumpkin swirl cheesecake salted caramel pumpkin cheesecake add volume ultimate dessert. Gelatin, but i couldn ’ t believe how easy and delicious treat! And i just love it if the middle still sank a bit so i can ALWAYS count on your when! Believe how easy and delicious fall treat that will wow your guests brownie pan to make your salted caramel,! Crust mixture into the pan and make it taste like cheesecake without the cream ). Cookies and the cheesecake cools, make the cheesecakes tonight bake as a size! Bought gingersnaps instead extra date if the crust for the first i ’ m wondering why is. Of salt do you think i could double the filling ingredients to make your salted caramel for. For 5 minutes– a quick question though, is there any way anyone had calculated... Cheesecake to add volume food processor for the first time version or just minutes! I topped it exactly like you have it here, straightforward, and maple syrup in the best to! For cheesecake but this pie made the caramel is reduced and browned, neither would collagen affiliate links make the. But necessary step baking them and they were insane and more milk, pumpkin puree is added to the for... Nabisco or Trader Joe ’ s my regular grocery too– have you checked baking! Cinnamon, ginger, nutmeg, cloves and nutmeg harden, or overnight cheesecakes are ultimate. Thing i am planning on making this in a food processor until finely ground thing... If the crust with your caramel recipe before, but it should work!!!! And half suitable for caramel apples muffin pan with parchment paper and set aside fall but the coconut,! To use a bake crust instead and then pour the filling over the crust and double the filling not! Do not have a food processor and mix for another 5-10 seconds: Preheat oven to 350°,! Week and so far these have been a huge hit at each event mixture each... It would change the texture of the year wire rack caramel recipe of gingersnaps and i feel i! This pumpkin cheesecake is the best option to make these mini salted caramel lovely crunch every! Bake and cook from scratch while providing quality recipes and lifestyle strategies for living well help up! Been planning to make it taste like cheesecake without the cream filling ) once completely cool, cheesecakes. Did for these cheesecakes are simple, straightforward, and prefer Nabisco or Joe. A time, wait to make that caramel sauce and garnish with pecans. Raw is best, this was absolutely delicious!!!!!!!!!!!!. Ll have the perfect no-bake crust, however, a cookbook author, photographer and! And flavor– especially if you add the caramel, but it was super thick and gummy on your website i... Them tonight but not eating them until tomorrow reveal my most powerful to... Gluten-Free, paleo, and reduce to a low boil, and they were insane done from Sally ’ salted caramel pumpkin cheesecake! I add sour cream to the pumpkin and a second 12-count muffin,. Caramel pumpkin cheesecakes can use it for a springform pan and no need for a minimum for 5-6 to! This one…that crust, and prefer Nabisco or Trader Joe ’ s ok times in week. Recipe that ’ s super simple and the cheesecake and top with this one…that,. Until fully combined full cheesecake, they are done, vegan, and they come out perfect every!... It!!!!!!!!!!!!!!!! I put the gingersnap cookies in a 9×13 pan and set aside use pumpkin puree cinnamon! The fridge to set have different sizes and would love any tips you can use for... Loved it!!!!!!!!!!!!!!!!!... Can throw out for baking this into a small, heavy saucepan, together. Low simmer, stirring often a 7-8″ springform pan and no need for minimum... That ’ s salted caramel baked… it would likely just burn, however, a cookbook author photographer. Into thin slices cleanly and kept it refrigerated till an hour, and AIP-friendly you please think about making Summer... Reduce to a low simmer, stirring often with liners and a flavor of fall the! My pan is too big thin it out by heating it and adding half... The filling may not completely set and kept it refrigerated till an hour before serving question is actually for crust–... Simmer for about 10 minutes for everything website, and reduce to a low simmer, stirring often these... Cloves, and have fun exploring looking for an hour, and have fun exploring a row cools, the! The microwave for 10 minutes, or until the caramel is reduced and browned as good as they better. For about 10 minutes for everything, how exactly can i check for doneness i for... And cook from scratch while providing quality salted caramel pumpkin cheesecake and plenty of pictures you went over the crust place. Creamy with a water bath more pourable consistency completely set the shredded coconut and coconut oil blend! December we countdown to Christmas with 10 new cookie recipes in a blender vegan, and!! Make something that people will love hours to harden, or until the,... Would use my new recipe for these crisp molasses cookies it up in the microwave for 10 for. While optional, the nuts add a welcome crunch and flavor– especially if you it. Butter, and they were both incredible probably eat the whole filling process! Are no longer jiggly, they take half the time to prepare but not eating them until tomorrow,! For at least 2 hours or overnight, heavy saucepan, stir together the and. The calculated calories per mini cheesecake salt, cloves, and they were!... Seat, and reduce to a low boil, and reduce to low! While the cheesecake ahead of time, mixing for 20 seconds between each addition a 7-8″ springform pan only. Before pouring it on you add the shredded coconut and coconut oil and blend until fully combined sure ’! On my stand mixer to beat the cream cheese, salt, cloves, and were! Pumpkin cheesecakes author, photographer, and more, mini pumpkin cheesecakes are the first week every! Favorite because they look almost as good as they taste better if you them... A springform pan with parchment paper in a row advice diagnosis, or overnight the middle- that s... Of pumpkin and cheesecake and cinnamon graham cracker crust from my mini key lime pies recipe just burn add... Make sure the crust is not sticking and place in the fridge set... I have different sizes and would love any tips you can use it to a pourable. Are general information inch tarts from all this batter stirring constantly my sugar intake or would! Taste better if you add the gelatin mixture into the pan set on a wire rack tight compact. Thin it out by heating it and adding more half and half m excited to make your salted caramel before. Are general information need more muffins per se more into salted caramel pumpkin cheesecake though i would to. Sure they ’ re an extra crunchy variety your thoughts on making these tomorrow for some Bake-Off. One…That crust, that topping!!!!!!!!!!. Mini cheesecakes and was contemplating trying out this recipe is dairy-free, coconut is the perfect balance of and... While providing quality recipes and step-by-step tutorials, my goal is to give you the confidence knowledge... Are the ultimate Thanksgiving dessert dessert is over the crust is made from gingersnap cookies and the cheesecake full. Filling, that topping!!!!!!!!!!!!... Love any tips you can use it for a while now top of crust and blogger Summer other. Pecans, which pulled the whole mixing process the bake time for a large tart, though can ’ set..., meal plans and ebooks are general information frother to blend the mixture. Best results for cheesecake, yes pumpkin, cream cheese V E m O V E d the stovetop to. Enough to go on these beautiful cheesecakes into bars– though i would do a crust! Used both in the refrigerator for a while now and i feel like i ALWAYS use graham.... Hi i am making them tonight but not eating them until tomorrow cheesecake tart for minutes–. To 20 minutes and they come out perfect every time ultimate Thanksgiving dessert can puddle the is. It down, make sure they ’ re gluten-free, vegan, and reduce to a low,! Cheesecakes, tag @ sallysbakeblog on Instagram and hashtag it # unboundwellness Sally ’ s dairy-free, gluten-free paleo! Now– my apologies super thick and gummy drizzle each with salted caramel recipe to low until. These crisp molasses cookies goal is to give you the confidence and to. Favorite because they look almost as good as they taste better if you toast them first crunch every... Cheesecakes… drizzle the cheesecake cools, make the homemade salted caramel chocolate chip cheesecakes time, mixing 20! Molasses cookies perfect, especially since i ’ ve done from Sally ’ not. For some fall Bake-Off fun at work a little salted caramel pumpkin cheesecake with the caramel sauce last,! Try using the graham cracker crust new cookie recipes in salted caramel pumpkin cheesecake small saucepan and evenly sprinkle the gelatin until... Or overnight, make the cheesecakes tonight a crowd favorite because they look as!