Ingredients
1¼cupsgingersnap cookie crumbs,use crunchy gingersnap cookies grind in processor
2tbspgranulated sugar
¼cupunsalted butter,melted
12ozbrick-style cream cheese,softened to room temperature
½cuppumpkin puree
1large egg,plus 1 egg yolk
½cupgranulated sugar
½tspground cinnamon
1tsppumpkin pie spice*
1tsppure vanilla extract
1cupcaramel sauce,store-bought or homemade
½cuppecans,chopped, toasted for 10 minutes at 300 degrees F
Preparation
Preheat the oven to 350 degrees F. Line a 12-count muffin pan with liners and a second 12-count muffin pan with only 4. Set aside.
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 the mixture down into each liner, making sure the crust is tight and compact. If there is a little crust leftover, press a little more into each liner—if desired.
Pre-bake the crusts for about 5 minutes. Remove from the oven and set aside.
In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed for about 1 minute until completely smooth. At medium-high speed, beat in pumpkin, egg, and egg yolk, scraping downsides of the 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 for about 18 to 20 minutes until centers of pies only slightly jiggle.
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, and that’s okay as it gives 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.
