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. Carefully pour the filling over the crust and place in the refrigerator for a minimum for 5-6 hours to harden, or overnight. 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. I’m excited to make it for a party this weekend! Top with … It’s unbelievably rich, smooth, creamy, and flavorful. The crust… insane! Store leftovers covered tightly in the refrigerator for up to 3 days. Salted Caramel. Sampler. While the cheesecake cools, make the homemade salted caramel, according to directions. In a mixing bowl, beat cream cheese and sugar until light and fluffy. W E ' V E M O V E D ! I can’t believe how easy and delicious it is! Allow to sit for 2-3 minutes to allow to harden. Last Updated on September 16, 2020 by Adrienne. I love this crust! Keeping it raw is best , This was absolutely delicious!! Add the shredded coconut and coconut oil and blend until fully combined. I’d’ve thought the paddle attachment is preferable for this sorta thing, but I’m sure there’s a reason for this. Hi! You can use it for the whole mixing process, yes. I made these 4 times in one week and so far these have been a huge hit at each event! Pour in the heavy cream, 1/2 … For a little extra “sparkle” they can be finished with a salted-caramel … I have a key lime pie bar recipe that’s similar! . 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! Immediately drizzle the caramel over the cheesecake and top with salt. I know I can always count on your website when I want to make something that people will love! 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. I would like to make a whole cheesecake but do not have a springform pan. I typically use store-bought cookies for this crust, and prefer Nabisco or Trader Joe’s brand of gingersnap cookies. Try another major grocery store. Thanks for creating great meals for anytime of the year. I topped it exactly like you have it here. This salted caramel pumpkin cheesecake is a decadent and delicious fall treat that will wow your guests! Line a 12-count muffin pan with liners and a second 12-count muffin pan with only 4 (this recipe makes 16). 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. 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? I hope it lasts long enough to go on these beautiful cheesecakes! I’m glad you enjoy the salted caramel sauce, Ashley! Next time I would do a different crust and double the pumpkin and add more fall spices. Slices of cheesecakes… Drizzle the cheesecake with the salted caramel. The way you made them sounds so delicious!! I add sour cream to the pumpkin swirl cheesecake to add volume. I’m counting my macros and I’m trying to see how many I should eat without throwing my nutrition out the window. I wanted to double check that I should use the whisk attachment on my stand mixer to beat the cream cheese? Do I need to pre-bake the crust for the mini version or just 10 minutes for everything? Prepare the Crust: Mix together the crust ingredients and press into the bottom of the springform … . These look delicious!! You can certainly toast the pecans too! I can’t wait to make them! Set it to 155 for an hour, and they come out perfect every time! Pipe or spoon pumpkin cheesecake mixture over cookie crumb layer in cups, then whip remaining 2/3 cup heavy cream until … Mini Pumpkin Cheesecakes with Salted-Caramel Crunch Topping. I would like to make this a Summer dessert. I have made this before and I just love it. 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. 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. What kind of coconut oil do you use? Hey Sally, I unfortunately do not have a food processor. Thank you so much for this recipe! In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Only hours after planning on some healthier dessert options, I’ve decided that cheesecake will be the next big thing I want to try. Clean out the food processor for the next step. 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. I believe the 9×13 will be too large. I’m wondering why that is and if it would change the texture of the overall cheesecake and if it’s necessary. Baked it till it was just slightly jiggly in the center. Affiliates. I don’t need more muffins per se. springform pan and press over bottom … Warming it up will thin it out . In this special FREE series, I reveal my most powerful SECRETS to great baking. Line the base of a 7-8″ springform pan with parchment paper and set aside. ❤️. Bring to a low boil, and reduce to a low simmer, stirring often. Remove from heat. These mini salted caramel pumpkin cheesecakes are the ultimate Thanksgiving dessert. For this recipe you should be fine just doubling everything! Add the softened cream cheese into the bowl of a stand mixer equipped with a paddle attachment … They’re perfect for fall and Halloween events! If you have. * Allow to cool in fridge until thick … These mini pumpkin cheesecakes are simple, straightforward, and at only a few bites each, perfect for portion control. The coconut taste is overwhelming. Are you able to use a bake crust instead and then pour the mixture in? Hi Kat! Also, how exactly can I check for doneness? I brought them to our Mother’s Day celebration yesterday, and they were loved by young and old alike! I have extra mixture. I’m sure you could make these more into bars– though I would use an 11×7 pan. I am making them tonight but not eating them until tomorrow. Can you make the crust with your gingersnap cookie recipe or should I use store bought gingersnaps instead? That’s slightly too much yogurt and the filling may not completely set. It for sure yields the best results for cheesecake. Tag @unboundwellness on Instagram and hashtag it #unboundwellness. Thanks any input! Even some picky eaters enjoyed it. Hi Tiffany! 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. Should I put the caramel sauce and nuts on tonight or not? And this pre-portioned recipe sounds perfect, especially since I’ve been planning to make that caramel sauce for a while now. Add the gelatin mixture into the food processor and mix for another 5-10 seconds. Using a food processor, blend the dates. Bring to a low boil, and reduce to a low simmer, stirring often. Fall is here and what better way to celebrate than with homemade salted caramel pumpkin cheesecakes? Once cheesecake is room temperature place in the fridge to set. I made the super mini version of this recipe and OH MAN they were delicious! Use pumpkin puree, not pumpkin pie filling here. Please help. Omg I can’t wait to make this for Thanksgiving!! Did you use cream or half-and-half? When you press it down, make sure the crust is tight and compact. Do you think I could thin it out by heating it and adding more half and half? I did use cream — I don’t know why I wrote “more” half and half. Pumpkin Cheesecake with Gingersnap Crust and Salted Caramel 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? Please check your email for further instructions. It’s dairy-free, gluten-free, paleo, and AIP-friendly! Mini cheesecakes are not only easier than a full cheesecake, they take half the time to prepare. Sous Vide is my new favorite way to make cheesecakes. Hi Sally! From their crunchy ginger biscuit crust to the creamy pumpkin cheesecake filling, the textures and flavours are … No worries! Make these single serve cheesecakes in a standard muffin pan, or follow my recipe notes to bake as a regular size cheesecake. Here you’ll find a myriad of recipes and lifestyle strategies for living well. I use vital proteins gelatin, but any gelatin will work. ★☆ The flavor and texture was outstanding! Learn how your comment data is processed. & receive free recipes delivered straight to your inbox! Mix until smooth; pour on top of crust. And, we use it to top these salted caramel pumpkin cheesecakes! It is, however, a delicious dip for apples! It was incredible! While the cheesecake cools, make the homemade salted caramel, according to directions. Try using the graham cracker crust from my mini key lime pies recipe. Hi Sally, Thanks so much for sharing the recipe! Line the base of a 7-8″ springform pan with parchment paper and set aside. 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. It gives you room for the caramel. Make the filling: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, … Maybe it’s just sold out temporarily? Any suggestions on where I could find some? Keywords: salted caramel pumpkin cheesecakes, mini pumpkin cheesecakes, Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. These cheesecakes are to die for! I’m really looking for an excuse to make your salted caramel sauce again. Perfect for a small,light dessert! Thank you Sally! Hi Sally! Pipe or spoon on a dollop of whipped cream and a sprinkling of Fisher Nuts chopped … Hi Lindsay! Once chilled, drizzle each with salted caramel sauce and garnish with toasted pecans. I was a little bit sad about being on AIP over thanksgiving but this pie made the biggest difference. You can definitely decorate the night before, but they taste better if you add the caramel and nut topping closer to serving them. These are excellent! Plus I just really like chocolate. This caramel won’t set properly to coat apples for caramel apples. These are the main ingredients for the crust. I highly recommend this coconut cream! Could I cook it and have a pudding? Use a whisk or milk frother to blend the gelatin mixture until frothy. Hopefully it was cream! Thank you. These salted caramel pumpkin cheesecakes combine a crunchy gingersnap cookie crust, a smooth and creamy pumpkin cheesecake filling, and drizzle of homemade salted caramel. A whisk attachment will really help break up the cream cheese. 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. I am planning on making these tomorrow for some Fall Bake-Off fun at work. You can also use an 8×8″ brownie pan to make cheesecake bars. Soak the dates in warm water for 10 minutes to soften. Whirl in butter just until incorporated. It was delish, Sally! Remove from heat. I am dying to make these this weekend but I can’t seem to find pumpkin puree at my grocery store (Wegmans). Any help would be much appreciated! This Pumpkin Cheesecake is the perfect dessert for fall & Thanksgiving. Fold in pumpkin puree, then fold in whipped heavy cream. Combine the coconut cream, pumpkin puree, cinnamon, and maple syrup in the food processor for 10-15 seconds or until fully incorporated. Kosher salt or table salt? My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. These two recipes are the first I’ve done from Sally’s website, and they were both incredible! Definitely warm it up though. I made these for Mother’s Day, and they were insane! Thanks! Before serving, spoon 1 heaping teaspoonful of salted caramel sauce onto each mini cheesecake. I’m not a fan of gingersnaps and I feel like I ALWAYS use graham crackers. Or liquid? or the whole cheesecake version? Add the shredded coconut and coconut oil and blend until fully combined. These salted caramel pumpkin cheesecake bars are the PERFECT fall dessert. I’d also love it if the middle still sank a bit so I can puddle the caramel sauce in there :). What kind of salt do you use in the salted caramel recipe? Any suggestions? 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. This filling is the perfect balance of pumpkin and cheesecake. Make sure they’re an extra crunchy variety! We’ll crush up the cookies, mix them with a little sugar and melted butter, and press into each liner. Preheat the oven to 350°F (177°C). My question is actually for the Caramel, but I couldn’t find a comment section on that recipe. 30 days of meal plans, recipes, shopping lists, lifestyle guides! 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. Immediately drizzle the caramel over the cheesecake and top with salt. Thanksgiving cheesecakes. Once the cheesecake is ready to serve, combine the coconut cream, and sugar in a saucepan over medium heat and stir to combine. I was planning to make about 12-24 mini cheesecakes and was contemplating trying out this recipe or your other swirl one. It’s a good thing I am limiting my sugar intake or I would probably eat the whole recipe! I’ve had great success with your caramel recipe before, so I’m sure it was user error. These little mini pumpkin cheesecakes are a crowd favorite because they look almost as good as they taste! For a little extra “sparkle,” top each cheesecake with this awesome pre-made salted-caramel crunch.. You can also top with your favorite caramel … It’s not really a crust that’s meant to be baked… it would likely just burn. Once cheesecake is room temperature place in the fridge to set for at least 4 hours, or overnight. There’s no need for a springform pan and no need to mess with a water bath. Pure indulgence! Hi Debbie, I’m just seeing this question now– my apologies! I also made them gluten free using gluten free ginger snaps! Target also carries it too. You will likely be able to get two 9 inch tarts from all this batter! Hi Esther! Set aside. Would it work just as well to put the gingersnap cookies in a blender? It’s surprisingly simple to make and pairs with just about anything. I use only 13 cupcake liners to make the cheesecakes a little taller. These cheesecakes are baked in a standard 12-count muffin pan. These paleo salted caramel pumpkin blondies are the ultimate fall treat when you’re craving something decadent! Once completely cool, place cheesecakes in the refrigerator for at least 2 hours or overnight. The cheesecake should be fully solidified before slicing. When the cheesecakes are no longer jiggly, they are done! I made the caramel sauce last night, and plan to make the cheesecakes tonight. 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). Place on the stovetop set to low heat until the mixture comes to liquid. Used a 9-inch (deep) tart pan. The crust is made from gingersnap cookies and the cheesecake is full of delicious pumpkin spices. Thank you! 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. Your email address will not be published. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Serve it with salted caramel sauce and whipped cream for an extra decadent dessert or keep it plain and enjoy the delicious pumpkin … Once the cheesecake is ready to serve, combine the coconut cream, and sugar in a saucepan over medium heat and stir to combine. Add eggs one at a time, mixing for 20 seconds between each addition. Set aside. The batter fit almost perfectly with a small bit left over – not a big deal! Carefully pour the filling over the crust and place in the refrigerator for a minimum for 5-6 hours to harden, or overnight. 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. Smooth and creamy pumpkin cheesecake made mini in a muffin pan. Thanks for any syggestions. 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? You are welcome, Mark! Do you think I could double the filling ingredients to make the slices thicker? I just want to say your salted caramel recipe is soooo amazing I couldn’t keep my hands off it after I made it. ★☆ get new recipes & my free 3 day meal plan via email. Drizzle a little salted caramel onto each chilled cheesecake and garnish with toasted pecans. Pan is too big & my free 3 day meal plan via email favorite way to make cheesecakes... One at a time, wait to make this for Christmas Eve.! Should work!!!!!!!!!!!! On the stovetop set to low heat until the mixture comes to liquid lifestyle... M really looking for an excuse to make this nice and pumpkiny or should i toast pecans. 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