Salted Caramel Pumpkin Cheesecakes
Creative edibles, fancy edibles!
Creative edibles, fancy edibles!
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

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
  • 1/2 cup (114g) pumpkin puree
  • 1 large Eggland’s Best egg + 1 large egg yolk
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) store-bought or homemade caramel sauce 4
  • 1/2 cup chopped pecans (toast for 10 minutes at 300°F)

Instructions

Comments

Log in or Register to write a comment.