-Pumpkin Mini Cheesecakes with Salted Caramel Topping
- 300 Grams light cream cheese
- 200 Grams 2% greek yogurt
- 1/4 Cup + 1 tbsp. pumpkin pure
- 2 Tbsp. sugar
- 2 Tbsp. caramel sauce
- 3 Sheets of gelatin
- 1 Vanilla pod
- 1/2 Tsp. cinnamon
- 1/4 Tsp. nutmeg
- 1/4 Tsp. ginger
- 70 Grams cinnamon cookies
- 2 Tbsp. almond meal
- 3 Tbsp. melted butter
- 1/3 cup salted caramel sauce (link to recipe below)
|Reduce the cookies to crumbs and add almond meal and melted butter. Press mixture into mini pans. |
|Beat 2 tbsp. of caramel, the greek yogurt, cream cheese, pumpkin pure, sugar add spices until fluffy. |
|Soak the gelatine sheets in cold water. When hydrated, squeeze out excess water and dissolve in one tbsp. of boiling water. |
|Warm the cream cheese mixture a bit before adding the gelatine to it or lumps will appear. |
|Mix gelatin and cream cheese mixture and spoon out mixture into pans. |
|Refrigerate or freeze until they set. |
|Right before you're going to eat them, top them with caramel sauce. |
You must add the caramel sauce right before serving them, otherwise, the cheesecake will soak up the liquid.
I used homemade pumpkin pure because we cannot get storebought in Spain. You can see how I made it here.
This is the salted caramel sauce I used. It's quick, easy and amazing!
These are best served a bit frozen, because they taste like pumpkin ice-cream yum!