Ingredients
Serves: 12 mini cheesecakes
Prep Time: 30 minutes
Total Time: 1 hour
For the crust:
3/4 cups graham cracker crumbs
1/4 cup finely chopped, toasted pecans
4 tablespoons (2 ounces) unsalted butter, melted
2 tablespoons brown sugar, packed
pinch of salt
For the filling:
(1) 8 ounce package 1/3 less fat neufchâtel cream cheese, softened
1/2 cup brown sugar, packed
1/2 cup pumpkin puree (not pumpkin pie filling)
1 tablespoon sour cream (I used full fat)
1 large egg
1 teaspoon pure vanilla extract
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
For the salted caramel sauce:
1/2 cup granulated sugar
2 tablespoons water
2 drops fresh lemon juice*
1/4 cup heavy cream
2 tablespoons butter, cut into small cubes
1/2 teaspoon fleur de sel or finishing salt (I used Maldon)
For the whipped cream:
3/4 cup heavy cream
2 tablespoons granulated sugar
ground cinnamon, for garnish (optional)
fleur de sel or finishing salt, for garnish (optional)
Preparation
