If making the cheesecake ahead of time, wait to make the caramel fresh before serving. Add the shredded coconut and coconut oil and blend until fully combined. Add the gelatin mixture into the food processor and mix for another 5-10 seconds. 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. Hi Debbie, I’m just seeing this question now– my apologies! Would it work just as well to put the gingersnap cookies in a blender? It gives you room for the caramel. Subscribe to receive a free mini-cookbook with our top 5 easy dinner recipes! Remove from heat. Mini cheesecakes are not only easier than a full cheesecake, they take half the time to prepare. I’m sure you could make these more into bars– though I would use an 11×7 pan. Kosher salt or table salt? Combine the coconut cream, pumpkin puree, cinnamon, and maple syrup in the food processor for 10-15 seconds or until fully incorporated. Handmade cheesecakes made with LOVE in every bite! It for sure yields the best results for cheesecake. What are your thoughts on making this in a tart pan? You can certainly toast the pecans too! When you press it down, make sure the crust is tight and compact. ★☆ I typically use store-bought cookies for this crust, and prefer Nabisco or Trader Joe’s brand of gingersnap cookies. All nutritional information are estimations and will vary. Salted Caramel. I made this for Xmas dessert! These look delicious!! Target also carries it too. Please let me know what type of dates you use, Medjool? It was devoured! Yes! I’m unsure of the bake time for a large tart, though. Preheat the oven to 350°F (177°C). What could I make with it? Fill each cavity with cheesecake filling up to 1/4″ from … Once the cheesecake is ready to serve, combine the coconut cream, and sugar in a saucepan over medium heat and stir to combine. Hi Lindsay! Also, how exactly can I check for doneness? Immediately drizzle the caramel over the cheesecake and top with salt. Are you able to use a bake crust instead and then pour the mixture in? Pour crumbs into a 9-in. Prepare the Crust: Mix together the crust ingredients and press into the bottom of the springform … In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. It’s not really a crust that’s meant to be baked… it would likely just burn. Please help. or the whole cheesecake version? 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. Tag @unboundwellness on Instagram and hashtag it #unboundwellness. Pre-bake the crusts for 5 minutes– a quick, but necessary step. All information on this website and in Unbound Wellness LLC products, meal plans and ebooks are general information. For this recipe you should be fine just doubling everything! Before serving, spoon 1 heaping teaspoonful of salted caramel sauce onto each mini cheesecake. . This site uses Akismet to reduce spam. It’s surprisingly simple to make and pairs with just about anything. Simmer for about 10 minutes, or until the caramel is reduced and browned. Many outgoing links on Unbound Wellness are affiliate links. Or liquid? The cheesecake should be fully solidified before slicing. 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. Oh my goodness, Sally! I am dying to make these this weekend but I can’t seem to find pumpkin puree at my grocery store (Wegmans). Paired perfectly with the other flavors and added a lovely crunch to every mouthful. In a mixing bowl, beat cream cheese and sugar until light and fluffy. Sampler. They’re perfect for fall and Halloween events! Your email address will not be published. While the cheesecake cools, make the homemade salted caramel, according to directions. Hi Natasha! Bring to a low boil, and reduce to a low simmer, stirring often. Use a whisk or milk frother to blend the gelatin mixture until frothy. Pipe or spoon on a dollop of whipped cream and a sprinkling of Fisher Nuts chopped … These salted caramel pumpkin cheesecakes combine a crunchy gingersnap cookie crust, a smooth and creamy pumpkin cheesecake filling, and drizzle of homemade salted caramel. I have extra mixture. I’m excited to make it for a party this weekend! Beat the cream cheese until smooth, then beat in the sugar, pumpkin, egg, sour cream, vanilla and spices, and beat until well combined. I have made these and they were delicious. And continue using that for the whole filling mixing process? Once cheesecake is room temperature place in the fridge to set. & get my free 3 day meal plan when you subscribe! Do you think I could put parchment paper in a 9×13 pan and make it in there? Do you think I could double the filling ingredients to make the slices thicker? These cheesecakes are baked in a standard 12-count muffin pan. Do you think it’d be suitable for Caramel apples? I also made them gluten free using gluten free ginger snaps! It was incredible! These cute Mini Pumpkin Cheesecakes are a crowd favorite and they taste as good as they look! Hi Esther! Make the filling: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, … springform pan and press over bottom … Here you’ll find a myriad of recipes and lifestyle strategies for living well. I brought them to our Mother’s Day celebration yesterday, and they were loved by young and old alike! For Filling: MIX eggs and brown sugar in large bowl with electric mixer. Keywords: salted caramel pumpkin cheesecakes, mini pumpkin cheesecakes, Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. Slices of cheesecakes… You can certainly use some in this recipe, but I can’t guarantee the pumpkin cheesecakes will hold their shape very nicely when unwrapped. I made the super mini version of this recipe and OH MAN they were delicious! Thanksgiving cheesecakes. My question is actually for the Caramel, but I couldn’t find a comment section on that recipe. What kind of coconut oil do you use? Once the cheesecake is ready to serve, combine the coconut cream, and sugar in a saucepan over medium heat and stir to combine. Soak the dates in warm water for 10 minutes to soften. We’ll crush up the cookies, mix them with a little sugar and melted butter, and press into each liner. The coconut taste is overwhelming. I highly recommend this coconut cream! I have a couple of newbie questions. * Allow to cool in fridge until thick … Okay, thanks! Hi Sally! Pumpkin Cheesecake with Salted Caramel Sauce - Cooking Classy I have different sizes and would love any tips you can throw out for baking this into a one-big cheesecake tart. The way you made them sounds so delicious!! No worries! With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. 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 am making them tonight but not eating them until tomorrow. With a whipped cream dispenser, a piping bag or a … I actually did them Sous Vide is my new favorite salted caramel pumpkin cheesecake to celebrate than with salted! Paleo salted caramel pumpkin … this salted caramel chocolate chip cheesecakes top with salt,... 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