Autumn: Pumpkin Cheesecakes with Salted Caramel

No Bake Pumpkin Cheesecakes with Salted Caramel Sauce

Ingredients:

• 16 Biscoff cookies, finely crushed
• 2 Tbsp butter, melted
• 1 2/3 cup heavy cream, divided
• 8 oz cream cheese (cold)
• 2 Tbsp caramel sauce, plus more for topping, recipe follows
• 6 Tbsp packed light-brown sugar
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 pinch ground cloves
• 1 cup canned pumpkin puree, chilled
• Flaked or coarse sea salt (optional)

Caramel Sauce:

• 1 cup granulated sugar
• 1/4 cup + 2 Tbsp water
• 1/4 cup salted butter
• 1/2 cup heavy cream

Directions:

1. In a mixing bowl (or food processor if that’s what you used to crush cookies) blend together butter and crushed Biscoff cookies until evenly moistened. Divide mixture among six small cups and gently press into an even layer.
2. In a mixing bowl, using an electric hand mixer, whip 1 cup heavy cream until stiff peaks form. In a separate mixing bowl, whip cream cheese with caramel sauce until smooth, then blend in brown sugar, vanilla, cinnamon, nutmeg, ginger and cloves and whip until sugar has dissolved and mixture is fluffy. Fold in pumpkin puree, then fold in whipped heavy cream.
3. Pipe or spoon pumpkin cheesecake mixture over cookie crumb layer in cups, then whip remaining 2/3 cup heavy cream until stiff peaks form and pipe or dollop over tops. Drizzle each with caramel sauce and sprinkle lightly with sea salt and serve.
4. Caramel Sauce: Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over medium-high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Pour caramel into a glass jar to cool, sprinkle lightly with sea salt when serving if desired.
5. Notes: Assemble cheesecakes within 1 hour of serving for best results (and preferably drizzle caramel just before serving). Store ingredients in refrigerator until ready to assemble. Recipe Source: Cooking Classy, inspired by My Baking Addiction/ Image: Cookingclassy.com