Caramel Pumpkin Cheesecake Cupcakes

Ingredients:

For the cheesecake:

2 (8 ounce) packages cream cheese
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg

For the crust:

1 - 1/2 cups finely ground gingersnap cookies
1 - 1/2 cups toasted pecans, finely ground
1/4 cup brown sugar
1/4 cup melted butter

For the topping:

1 - 1/2 cup whipping cream
1 tsp vanilla extract
2 tbsp granulated sugar
caramel ice cream topping, garnish

1. Preheat oven to 350F. Combine gingersnap cookies, pecans and sugar in bowl; add melted butter and mix until combined. Press crust mixture onto bottom of each cupcake liner, about 1 tbsp. Set aside.

2. In a stand mixer with a flat beater, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time.

3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Fill the cupcake liners almost full. Bake in preheated oven for 22-25 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

4. In mixer with whisk attachment, whip the cream, vanilla extract and sugar on high speed until you get stiff peaks. Pipe whipped cream on cupcake. Drizzle with caramel.