Bye bye apples…..helllllooooo pumpkins!
I was going to finish off September with more apple recipes but I can’t resist baking with pumpkins. These Mini Granola Pumpkin Cheesecakes with Salted Caramel Pecans is my first of many. Hope you enjoy baking with pumpkins!
Every month I always look forward to baking something that incorporates different products from Life Made Delicious. This month I used their Nature Valley Crunchy Granola Bars to make an amazing crust for these mini pumpkin cheesecakes. I never thought of using granola bars as a crust but now that I’ve tried it I know it won’t be the last.
I also used my Salted Caramel recipe from my Apple Pie Chimichangas that I made a couple of weeks ago to drown the toasted pecans in. I must say, it was the perfect topping since these mini cheesecakes are not too sweet so the topping gives it the little sweetness that you’re craving.
These mini sized cheesecakes are the perfect size serving, because if you’re anything like me the bigger the piece the better! So, with these, it’s forced portion control. Perfect!
Recipe adapted from Life Made Delicious
Need some more pumpkin inspiration? I’ve got you covered!