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photo Salted Caramel Pumpkin Cheesecakes Recipe | Say Mmm

Salted Caramel Pumpkin Cheesecakes

Salted caramel pumpkin cheesecakes made with a crunchy gingersnap cookie crust and baked in a muffin pan!
40 Servings - 30 min - sallysbakingaddiction.com
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Servings:40  | Calories:66 | Total Fat:4g  | Chol:14mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 4g
6 %
Sat Fat 2g
10 %
Total Carb 6g
2 %
Fiber 0g
0 %
Sugars 6g
---
Cholesterol 14mg
5 %
Sodium 39mg
2 %
Protein 1g
2 %
Calories:
44% Cream cheese
23% Caramel
17% Others combined
14% Granulated sugar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Pumpkin pie

Ingredients

12 ounces (336g) brick-style cream cheese, softened to room temperature2
1/2 cup (114g) pumpkin puree
1 large Eggland's Best egg + 1 large egg yolk
1/2 cup (100g) granulated sugar
1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice3
1 teaspoon vanilla extract
1 cup (240ml) store-bought or homemade caramel sauce 4
1/2 cup chopped pecans (toast for 10 minutes at 300°F)

 Directions : View recipe directions on sallysbakingaddiction.com
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