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