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Mini Pumpkin Pecan Gingersnap Cheesecakes are topped with homemade salted caramel sauce and whipped cream create one of the most delicious cheesecakes you’ll ever eat.
As far as I’m concerned, it’s the most wonderful time of year. The air is crisp, there’s the smell of bonfires in the evening, and I’ve got the opportunity to make pumpkin and apple everything to my heart’s content.
I’ve been dreaming of mornings filled with Pumpkin Cream Cheese Muffins and Apple Pie Muffins, and trying to think of other ways to amp up my autumnal flavor addiction.
That’s where the idea for these Mini Pumpkin Pecan Gingersnap Cheesecakes with Salted Caramel Sauce came from. Sure, I’ve got mornings covered. But a girl needs dessert. Especially when she’s spending long days dreaming up new recipes for your Thanksgiving and Christmas tables.
Pecans are one of my favorite nuts. There’s just something about them, especially when toasted, that makes me happy. When you combine Fisher’s Pecans with spicy gingersnaps – talk about a delicious cheesecake base – seriously, I may have taken a few bites of just the crumbs!
I especially love using Fisher Nuts because they’re preservative free. Nothing in the bag but the nuts as they came off the tree. That’s something this dessert lover can get behind.
Creamy cheesecake is one of my most favorite things, I’ve made no secret of that over the years here on MBA. But I wait all year for pumpkin cheesecake. Those two creamy textures, swirled together with pumpkin pie spice and even more pecans = pure heaven.
Then I just got ridiculous and covered each mini pumpkin cheesecake in salted caramel sauce, whipped cream and more Fisher’s Pecans. Because that’s how I roll.
Another reason for cheesecake? Celebrating another year of Fisher Nuts My Fresh Twist Recipe Contest. From now until October 21st, recipes submitted to the My Fresh Twist website will be featured there.
Submit recipes that use pecans, walnuts, or almonds – they’ll be judged on originality, integration of nuts, taste, and appearance.
Fisher Nut fans and your family and friends will be able to vote for your recipe! Voting takes place October 22nd through November 4th. Chef Alex Guarnaschelli and a panel of judges will choose the grand prize winner from the finalists.
There are tons of prizes, including a trip to NYC to meet Chef Guarnaschelli! I can’t wait to see what you guys come up with.
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Disclosure: This is a sponsored post written by My Baking Addiction on behalf of Fisher Nuts. The views and opinions expressed on My Baking Addiction are purely my own.
I made these this past weekend.
#WOW
The combination of flavours works so well together.
They are amazing!
Do you know how well this recipe would work as a regular cheesecake instead of making the mini cheesecakes? I started making this and realize i dont have enough muffin pan liners. What would be a good size pan to use to just make one cheesecake instead of mini ones?
Hi Misty,
I don’t know if that would work out or not, but I think this recipe would probably make one 9″ springform pan cheesecake.
– Jamie
Wonderful! Can’t wait to try, but what size muffin cups do you suggest?
Lynn-
I just used standard sized muffin cups. I hope this helps.
-Jamie
Made these tonight. Absolutely delicious! Any ideas if you can make it a full sized cake? I HAVE to outdo my witch of a sister in law this year!
Mary-
This would make a full sized cake but you will need to adjust the cooking time. I hope this helps.
-Jamie
Salted caramel sauce? Never heard of it. Is this something I would have to make or can you buy it at the market?
Merry Lou-
You can find the recipe for salted caramel sauce here: https://www.mybakingaddiction.com/salted-caramel-sauce/ Thanks for stopping by.
-Jamie
Hi — this is going to be a dessert at our Thanksgiving. I’m wondering if this batter makes the proper amount to bake in a cheesecake pan?
Jennifer-
It would make a traditional size cheesecake also but you will need to adjust the baking time. I hope this helps.
-Jamie
Jamie, It IS the most wonderful time of year, especially when these pumpkin cheesecakes are concerned .. I love everything you bake!! and the recipe contest sounds amazing!! Wish I had seen this sooner!! :)
Alice-
Thanks so much! I appreciate you stopping by.
-Jamie
These are so cute ^_^. I have a Pumpkin Cheesecake recipe I want to make for home but these would be perfect to take to work. I’ll have to leave the nuts out thought because my coworker is allergic.
Thanks so much for stopping by, Sandy! Yep, you can definitely omit the nuts due to an allergy. Thanks for stopping by!
-Jamie
These look so good! I can’t wait to try this recipe. Thank you for sharing.
Ashley-
Thanks for stopping by!
-Jamie
Oh mah goodness, I’m in love!
Jennie-
Thanks so much for stopping by!
-Jamie