Salted Caramel Pumpkin Cheesecakes

Bahan-bahan (16 porsi)

• 1 and 1/4 cups gingersnap cookie crumbs (see note)
• 2 Tablespoons (23g) granulated sugar
• 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
• 12 ounces (339g) full-fat brick cream cheese, softened to room temperature*
• 1/2 cup (115g) pumpkin puree
• 1 large egg + 1 large egg yolk
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon store-bought or homemade pumpkin pie spice*
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) store-bought or homemade caramel sauce*
• 1/2 cup chopped pecans