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.

Continue to Content Mini Pumpkin Cheesecakes Yield: 18 mini cheesecakes Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes These gluten-free mini pumpkin cheesecakes are the perfect make-ahead Thanksgiving dessert and can also be made with all-purpose flour. Print Ingredients For the Crust 6 ounces crispy gingersnap cookies (see note below)

1/3 cup Fisher Nuts chopped pecans

3 tablespoons unsalted butter, melted

1/2 teaspoon homemade pumpkin pie spice For the Cheesecake 2 8-ounce packages cream cheese, softened

1/2 cup granulated sugar

2 tablespoons light brown sugar

1 large eggs

3/4 cup canned pure pumpkin puree

1 teaspoon pure vanilla extract

2 teaspoons homemade pumpkin pie spice For Garnishing salted caramel sauce

whipped cream

Fisher Nuts chopped pecans Instructions 1. Preheat oven to 325°F. Line 18 muffin cups with paper baking liners. 2. In a food processor or blender, combine the gingersnap cookies, Fisher Nuts chopped pecans, and pumpkin pie spice. Pulse the machine until the cookies and nuts form crumbs. In a small bowl, combine cookie crumbs and butter, mix until combined. Press crumbs onto the bottoms of the lined muffin cups. Bake in preheated oven for 5 minutes. Remove pan to a wire rack to cool while you prepare the cheesecake filling. 3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat cream cheese for about two minutes. Add in sugars and mix for another minute. Add egg, pumpkin, vanilla, and pumpkin pie spice, beat well. Be sure to scrape down the sides of the bowl to ensure the batter is thoroughly mixed. 4. Spoon batter into each cup (about 3 tablespoons), filling each 2/3 full. 5. Bake 22 to 24 minutes or until centers are almost set. Cool in pan on wire rack. (Mini cheesecakes will deflate in center upon cooling.). 6. Refrigerate 4 hours or overnight. Before serving, spoon 1 heaping teaspoonful of salted caramel sauce onto each mini cheesecake. Pipe or spoon on a dollop of whipped cream and a sprinkling of Fisher Nuts chopped pecans. Notes - I used 30 Archway Crispy Gingersnap Cookies Mini Pumpkin Cheesecakes will keep in an airtight container within the refrigerator for up to 3 days. Did you make this recipe? Tag me on social! I want to see what you made! @jamiemba

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.