Pumpkin Spice Turtle Cheesecake

Instructions

1. Preheat oven to 350 degrees and line a cupcake pan with white cupcake liners
2. Using a medium bowl, combine graham cracker crumbs, ¼ C sugar, ¼ C
   brown sugar, and melted butter
3. Using a tablespoon, spoon graham cracker crust mixture into the cupcake liners
4. Using a flat bottomed cup or measuring cup, lightly press down onto the crust
5. Set aside

Cheesecake :

1. Using a large mixing bowl, mix well until combined the pumpkin puree,
2. brown sugar, eggs, cinnamon, nutmeg, ginger and salt
3. In another large, beat together the cream cheese, sugar, and vanilla extract
4. Combine the pumpkin mixture into the cream cheese mixture and beat until smooth and combined
5. Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecake
6. batter into the cupcake liners
7. Once all is filled, place into the oven and bake for 25-30 minutes or
8. until the edges are firm and the middle slightly jiggles
9. Remove from oven and place onto the counter to cool to room temp
10. Once cooled, move tray into the fridge for overnight

Chocolate Ganache :

1. Using a small pot, heat up the heavy whipping cream until it starts to simmer
2. Pour over the chocolate chips in a small bowl
3. sit for 1 minute
4. Whisk until smooth
5. Scoop into the piping bag and set aside
   

Topping :

1. ½ C salted caramel sauce
2. 1 12 in disposable piping bag
3. 1 C chopped pecans
4. Drizzle the salted caramel sauce onto the top of the cheesecakes
5. Sprinkle the chopped pecans on top
6. Drizzle the chocolate ganache
   
   
   Enjoy!