Ingredients
16Biscoff cookies,finely crushed
2tbspbutter,melted
1⅔cupheavy cream,divided
8ozcream cheese,cold
2tbspcaramel sauce
6tbsplight brown sugar,packed
½tspvanilla extract
½tspground cinnamon
¼tspground nutmeg
¼tspground ginger
1pinchground cloves
1cuppumpkin puree,canned, chilled
flaked or coarse sea salt,optional
Preparation
In a mixing bowl (or food processor), blend together butter and crushed Biscoff cookies until evenly moistened.
Divide mixture among 6 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. Whip until sugar has dissolved and the 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 ⅔ 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.
