Pumpkin Cheesecake Domes on Ginger Cookies with Apple Cider Caramel


Finally posting my Thanksgiving recipes! Family and praise to God is the most important part of the holiday so I was kind of preoccupied with that.

I did bake up some tasty treats for them for the holiday, though.

Today we will begin with the one of the cheesecakes I made: Pumpkin Cheesecake with an Apple Cider Caramel Filling and a Pumpkin Glaze with a Pepita Brittle on top, sitting on top of a Ginger Cookie. I know it sounds like a lot going on, but it really wasn’t that difficult. The cheesecake is actually a non-bake.

We’ll just dive right in on these. I did use someone else’s ginger cookies, they are delicious and sometimes I don’t want to mess with something that someone has tested to perfection. These are perfection and I don’t even really like ginger. This made so much filling, I got 12 domes, plus enough left over that people could dip into them.

Pumpkin Cheesecake Domes on Ginger Cookies with Apple Cider Caramel


  • 16 oz. cream cheese
  • 1/2 cup coconut sugar
  • 1/2 cup organic powdered sugar
  • 15 oz. pumpkin puree
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of cardamom
  • 16 oz. heavy whipping cream


  • 150 grams white chocolate (I have a recipe that I make my own)
  • 100 grams water
  • 50 grams pumpkin puree
  • 25 grams maple sugar
  • 1/2 packet gelatin

Apple Cider Caramel

  • 4 cups sider
  • 1/3 cup coconut sugar
  • 1/2 cup maple sugar
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1 cup coconut milk

Pepita Brittle 

  • 1 1/2 cup pepitas
  • 1/2 cup water
  • 1/2 cup honey
  • 1/2 cup coconut sugar
  • 1/2 cup maple sugar
  • 1 tbsp. vanilla
  • 1/2 tsp baking soda
  • 1 tbsp. butter
  • 1 tsp cinnamon

Ginger Cookies (Click the Link for the Recipe)

Let’s Make it Happen: Start with the caramel. Boil the cider for an hour on medium until it boils down to 1/2 cup. Strain. Stir in the remaining ingredients. Boil and cook until it reaches 230 degrees. Set aside and cool.

Cheesecake: Beat the cream cheese with the coconut sugar and 1/4 cup of organic powdered sugar. Make sure to scrap the edges down and that the mixture is creamy. Add the pumpkin puree, vanilla, and spices. Beat until smooth. Place in a separate bowl. Use a whisk attachment on the heavy cream. Add the remaining 1/4 cup of organic powdered sugar. Fold the pumpkin batter into this gently. Pipe into dome molds, just half-way. Fill with some caramel in the center. Fill to the top and smooth. Freeze for 2 hours.

For the Brittle: Toast the pepitas in a pan. Boil the water, honey, coconut sugar, and maple sugar. Do not stir until it reaches 285 degrees. Stir until it reaches 300. Remove from the stove. Add in the baking soda, vanilla, butter, cinnamon and pepitas. Smooth out onto a parchment lined baking sheet. Refrigerate until it is time to use them. Then break them into shards.

Make cookies.

Glaze: Heat water, pumpkin puree and maple sugar. Once it is warm, sprinkle in the gelatin. Melt the white chocolate in a double broiler. Add this to the pumpkin. Cool the glaze slightly.

Assemble: Remove the cheesecakes from molds, set on a wire rack. Coat with the glaze. Carefully transfer them to a cookie. Top with a shard of pepita brittle. Refrigerate until serving time. Eat and enjoy!



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