Mini Pumpkin Cheesecakes with Caramel Pecans - Recipes by Clare

Ingredients

• ¾ cup ginger snap cookie crumbs
• 3 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar
• 14 ounces cream cheese, room temperature
• 1 cup granulated sugar
• ¼ cup whole fat vanilla yogurt
• 1 tablespoon heavy whipping cream
• 2 large eggs, room temperature
• ¾ cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon pumpkin pie spice
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• 1⅓ cups pecan halves
• 6 tablespoons unsalted butter
• ½ cup light brown sugar, packed
• ½ cup heavy whipping cream
• 1 tablespoon corn syrup
• ½ teaspoon vanilla extract
• Pinch of kosher salt
• 1 tablespoon room temperature water
• 1½ teaspoons cornstarch
• TruWhip or homemade whipped cream
• Ground cinnamon for sprinkling