Pumpkin Cheesecake Domes on Ginger Cookies with Apple Cider Caramel

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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

Cheesecake:

  • 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

Glaze:

  • 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

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