★☆ 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? Or any tweaks to make it so? Beat the cream cheese until smooth, then beat in the sugar, pumpkin, egg, sour cream, vanilla and spices, and beat until well combined. Subscribe to receive a free mini-cookbook with our top 5 easy dinner recipes! I’m really looking for an excuse to make your salted caramel sauce again. Thanks for subscribing! I’m counting my macros and I’m trying to see how many I should eat without throwing my nutrition out the window. All nutritional information are estimations and will vary. They’re perfect for fall and Halloween events! I also made them gluten free using gluten free ginger snaps! Use about 1 heaping Tablespoon of mixture for each. If you have. It was incredible! They’re gluten-free, vegan, and paleo. I typically use store-bought cookies for this crust, and prefer Nabisco or Trader Joe’s brand of gingersnap cookies. Affiliates. Mini cheesecakes are not only easier than a full cheesecake, they take half the time to prepare. Pour the water into a small saucepan and evenly sprinkle the gelatin over the water. I know I can always count on your website when I want to make something that people will love! ! Thank you Sally! Once the cheesecake is ready to serve, combine the coconut cream, and sugar in a saucepan over medium heat and stir to combine. 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. It is, however, a delicious dip for apples! No worries! While the cheesecake cools, make the homemade salted caramel, according to directions. & get my free 3 day meal plan when you subscribe! Hi Debbie, I’m just seeing this question now– my apologies! Thanks! What kind of salt do you use in the salted caramel recipe? You can use it for the whole mixing process, yes. What are your thoughts on making this in a tart pan? Try another major grocery store. Even some picky eaters enjoyed it. . For a little extra “sparkle,” top each cheesecake with this awesome pre-made salted-caramel crunch.. You can also top with your favorite caramel … Definitely warm it up though. Can you PLEASE think about making a summer filling other than pumpkin? Pipe or spoon on a dollop of whipped cream and a sprinkling of Fisher Nuts chopped … Hi Kat! Sous Vide is my new favorite way to make cheesecakes. Add pumpkin and spices and mix again. Hi Sally! I sliced it into thin slices cleanly and kept it refrigerated till an hour before serving. 30 days of meal plans, recipes, shopping lists, lifestyle guides! Buttery, salty, caramel goodness! Over medium heat, bring the mixture to a sputter, stirring constantly. Complete with salted caramel sauce and a crunchy gingersnap cookie crust! You went over the top with this one…that crust, that filling, that topping!!! Grab a cookie, take a seat, and have fun exploring! Any suggestions on how I could make these with a chocolate crust? Keeping it raw is best , This was absolutely delicious!! I believe the 9×13 will be too large. You can certainly use some in this recipe, but I can’t guarantee the pumpkin cheesecakes will hold their shape very nicely when unwrapped. Slices of cheesecakes… ★☆ Or will this ruin the crust? I have a couple of newbie questions. I hope it lasts long enough to go on these beautiful cheesecakes! I am making them tonight but not eating them until tomorrow. Allow to sit for 2-3 minutes to allow to harden. Or use chocolate wafer cookies (like Oreos, without the cream filling). Thank you so much for this recipe! See notes for alternatives. I love this crust! Do you think I could put parchment paper in a 9×13 pan and make it in there? The flavor and texture was outstanding! I topped it exactly like you have it here. I use only 13 cupcake liners to make the cheesecakes a little taller. With a whipped cream dispenser, a piping bag or a … Thank you! Once cheesecake is room temperature place in the fridge to set for at least 4 hours, or overnight. Pumpkin Cheesecake with Salted Caramel Sauce - Cooking Classy Disclaimer. I was planning to make about 12-24 mini cheesecakes and was contemplating trying out this recipe or your other swirl one. Do I need to pre-bake the crust for the mini version or just 10 minutes for everything? … I was going to do a cheesecake but my pan is too big. I’m Sally, a cookbook author, photographer, and blogger. Add the shredded coconut and coconut oil and blend until fully combined. W E ' V E M O V E D ! Omg I can’t wait to make this for Thanksgiving!! Do you think I could thin it out by heating it and adding more half and half? Because this recipe is dairy-free, coconut is the best option to make it taste like cheesecake without the dairy. Here you’ll find a myriad of recipes and lifestyle strategies for living well. I topped it with toasted pecans, which pulled the whole thing together and added a bit more lovely crunch! I made the caramel sauce last night, and plan to make the cheesecakes tonight. So moist and creamy! Kosher salt or table salt? I can’t wait to make them! Paleo Salted Caramel Pumpkin … Raspberry/Lemon. Target also carries it too. ❤️. or the whole cheesecake version? These paleo salted caramel pumpkin blondies are the ultimate fall treat when you’re craving something decadent! These salted caramel pumpkin cheesecake bars are the PERFECT fall dessert. I’d’ve thought the paddle attachment is preferable for this sorta thing, but I’m sure there’s a reason for this. Whirl in butter just until incorporated. Store leftovers covered tightly in the refrigerator for up to 3 days. Did you use cream or half-and-half? Add sweetened condensed milk, pumpkin, cream cheese, salt, cloves and nutmeg. Any suggestions on where I could find some? Using a food processor, blend the dates. You will likely be able to get two 9 inch tarts from all this batter! Pure indulgence! ★☆. It’s surprisingly simple to make and pairs with just about anything. Hi Sally! Do you think I could double the filling ingredients to make the slices thicker? You really need the cream cheese. Perfect for a small,light dessert! These cheesecakes are baked in a standard 12-count muffin pan. I can’t believe how easy and delicious it is! Soak the dates in warm water for 10 minutes to soften. The cream filling ) neither would collagen 2013, every December we countdown to Christmas with new. The slices thicker cleanly and kept it refrigerated till an hour, and maple syrup in the pan set a! I check for doneness, which pulled the whole filling mixing process, yes, i reveal my most SECRETS! Use a bake crust instead and then pour the water set to low heat until the mixture to a simmer. 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