No Bake Pumpkin Cheesecakes with Salted Caramel Sauce

Ingredients

• 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

1. Combine the crushed Biscoff cookies and melted butter in a mixing bowl, or use the food processor if that is where the cookies were crushed. Mix until the crumbs are evenly dampened, then portion them into 6 small cups and press lightly to make a level base.
2. With an electric hand mixer, beat 1 cup heavy cream in a mixing bowl until it holds firm peaks. In another bowl, beat the cream cheese with the caramel sauce until completely smooth. Add the brown sugar, vanilla, cinnamon, nutmeg, ginger and cloves, and continue beating until the sugar has dissolved and the mixture looks light and fluffy. Gently fold in the pumpkin puree, then fold in the whipped cream.
3. Spoon or pipe the pumpkin cheesecake filling onto the cookie crumb layer in each cup. Beat the remaining 2/3 cup heavy cream until firm peaks form, then pipe or dollop it over the tops. Finish each cup with a drizzle of caramel sauce and a light sprinkle of sea salt, then serve.
4. For best texture, put the cheesecakes together within 1 hour of serving, and if you can, wait to add the caramel drizzle until just before serving. Keep the components chilled in the refrigerator until you are ready to assemble.