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No Bake Biscoff cookies Pumpkin Cheesecakes with Salted Caramel Sauce
No Bake Biscoff cookies Pumpkin Cheesecakes with Salted Caramel Sauce
- Recipe Submitted by Angus on 10/29/2014
Category: Kids, Cookies, Desserts
Ingredients List
- 16 Biscoff cookies, finely crushed
- 2 Tbsp butter, melted
- 1 2/3 cup heavy cream, divided
- 8 oz cream cheese (cold)
- 2 Tbsp caramel sauce, plus more for topping, recipe follows
- 6 Tbsp packed light-brown sugar
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 pinch ground cloves
- 1 cup canned pumpkin puree, chilled
- Flaked or coarse sea salt (optional)
Directions
In a mixing bowl (or food processor if that's what you used to crush cookies) blend together butter and crushed Biscoff cookies until evenly moistened. Divide mixture among six small cups and gently press into an even layer.
In a mixing bowl, using an electric hand mixer, whip 1 cup heavy cream until stiff peaks form. In a separate mixing bowl, whip cream cheese with caramel sauce until smooth, then blend in brown sugar, vanilla, cinnamon, nutmeg, ginger and cloves and whip until sugar has dissolved and mixture is fluffy. Fold in pumpkin puree, then fold in whipped heavy cream.
Pipe or spoon pumpkin cheesecake mixture over cookie crumb layer in cups, then whip remaining 2/3 cup heavy cream until stiff peaks form and pipe or dollop over tops. Drizzle each with caramel sauce and sprinkle lightly with sea salt and serve.
Notes: Assemble cheesecakes within 1 hour of serving for best results (and preferably drizzle caramel just before serving). Store ingredients in refrigerator until ready to assemble.
In a mixing bowl, using an electric hand mixer, whip 1 cup heavy cream until stiff peaks form. In a separate mixing bowl, whip cream cheese with caramel sauce until smooth, then blend in brown sugar, vanilla, cinnamon, nutmeg, ginger and cloves and whip until sugar has dissolved and mixture is fluffy. Fold in pumpkin puree, then fold in whipped heavy cream.
Pipe or spoon pumpkin cheesecake mixture over cookie crumb layer in cups, then whip remaining 2/3 cup heavy cream until stiff peaks form and pipe or dollop over tops. Drizzle each with caramel sauce and sprinkle lightly with sea salt and serve.
Notes: Assemble cheesecakes within 1 hour of serving for best results (and preferably drizzle caramel just before serving). Store ingredients in refrigerator until ready to assemble.
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