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Once chilled, drizzle each with salted caramel sauce and garnish with toasted pecans. Place on the stovetop set to low heat until the mixture comes to liquid. I’m glad you enjoy the salted caramel sauce, Ashley! Should I toast the pecans and let the cool before sprinkling? I am making them tonight but not eating them until tomorrow. Remove from heat. 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. Top with … I was excited about the pumpkin and a flavor of fall but the coconut ingredients overpower. ★☆ It was devoured! Before serving, spoon 1 heaping teaspoonful of salted caramel sauce onto each mini cheesecake. 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. Paired perfectly with the other flavors and added a lovely crunch to every mouthful. These salted caramel pumpkin cheesecake bars are the PERFECT fall dessert. Thanks! It was incredible! I made the caramel sauce last night, and plan to make the cheesecakes tonight. Complete with salted caramel sauce and a crunchy gingersnap cookie crust! If making the cheesecake ahead of time, wait to make the caramel fresh before serving. . It for sure yields the best results for cheesecake. For Filling: MIX eggs and brown sugar in large bowl with electric mixer. This Pumpkin Cheesecake is the perfect dessert for fall & Thanksgiving. And continue using that for the whole filling mixing process? Thanks for any syggestions. I don’t need more muffins per se. 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. I’m sure you could make these more into bars– though I would use an 11×7 pan. You are welcome, Mark! Hi Sally! Full of delicious Fall flavors, these mini cheesecakes have a crunchy gingersnap crust and a smooth … 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. Once completely cool, place cheesecakes in the refrigerator for at least 2 hours or overnight. 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! ★☆ Use a whisk or milk frother to blend the gelatin mixture until frothy. Once cheesecake is room temperature place in the fridge to set for at least 4 hours, or overnight. 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. Please let me know what type of dates you use,  Medjool? Use pumpkin puree, not pumpkin pie filling here. I believe the 9×13 will be too large. Make crust: Preheat oven to 350°. What kind of coconut oil do you use? ★☆. What could I make with it? 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. If you have. These look delicious!! Thank you Sally! It’s smooth and creamy with a delicious pumpkin spice flavor and cinnamon graham cracker crust. This salted caramel pumpkin cheesecake is a decadent and delicious fall treat that will wow your guests! Nothing on the website or any Unbound Wellness LLC content is intended to be a substitute for professional medical advice diagnosis, or treatment. I’m not a fan of gingersnaps and I feel like I ALWAYS use graham crackers. Would it work just as well to put the gingersnap cookies in a blender? Mini cheesecakes are not only easier than a full cheesecake, they take half the time to prepare. Learn how your comment data is processed. Keywords: salted caramel pumpkin cheesecakes, mini pumpkin cheesecakes, Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. … Sous Vide is my new favorite way to make cheesecakes. What kind of salt do you use in the salted caramel recipe? These are the main ingredients for the crust. So moist and creamy! These are excellent! I also made them gluten free using gluten free ginger snaps! I highly recommend this coconut cream! Thank you. Place on the stovetop set to low heat until the mixture comes to liquid. Once the cheesecake is ready to serve, combine the coconut cream, and sugar in a saucepan over medium heat and stir to combine. Or use chocolate wafer cookies (like Oreos, without the cream filling). Do you think I could put parchment paper in a 9×13 pan and make it in there? You can use it for the whole mixing process, yes. You can use Oreos for the crust– like I did for these salted caramel chocolate chip cheesecakes. or the whole cheesecake version? Add an extra date if the crust is not sticking. I’m Sally, a cookbook author, photographer, and blogger. Add the gelatin mixture into the food processor and mix for another 5-10 seconds. I have extra mixture. This fall dessert is over the top in the best way possible! It’s dairy-free, gluten-free, paleo, and AIP-friendly! The way you made them sounds so delicious!! Preheat the oven to 350°F (177°C). . 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. I use only 13 cupcake liners to make the cheesecakes a little taller. springform pan and press over bottom … Try another major grocery store. I’ve had great success with your caramel recipe before, so I’m sure it was user error. Carefully pour the filling over the crust and place in the refrigerator for a minimum for 5-6 hours to harden, or overnight. Can you PLEASE think about making a summer filling other than pumpkin? Drizzle a little salted caramel onto each chilled cheesecake and garnish with toasted pecans. Salted Caramel Pumpkin Spice Cheesecake Bars is an impressive and easy dessert recipe. All information on this website and in Unbound Wellness LLC products, meal plans and ebooks are general information. Or any tweaks to make it so? Make sure they’re an extra crunchy variety! The crust is made from gingersnap cookies and the cheesecake is full of delicious pumpkin spices. It’s unbelievably rich, smooth, creamy, and flavorful. 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’m unsure of the bake time for a large tart, though. The batter fit almost perfectly with a small bit left over – not a big deal! Should I put the caramel sauce and nuts on tonight or not? Buttery, salty, caramel goodness! Affiliates. You can certainly toast the pecans too! Salted Caramel. Pipe or spoon pumpkin cheesecake mixture over cookie crumb layer in cups, then whip remaining 2/3 cup heavy cream until … Let cheesecakes cool at room temperature in the pan set on a wire rack. I made the super mini version of this recipe and OH MAN they were delicious! These two recipes are the first I’ve done from Sally’s website, and they were both incredible! S not really a crust that ’ s day, and maple in... Sit for 2-3 minutes to soften, though so far these have been a hit. Day celebration yesterday, and paleo salted caramel pumpkin cheesecake to bake and cook from scratch time. Them sounds so delicious!!!!!!!!!. Recipe makes 16 ) extra date if the middle still sank a bit lovely... 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