Caramel Pumpkin Cheesecake Tartlets

Yield: 12 bite-sized cheesecakes and 4 4-inch tartlets

Crust
1 cup almond flour or almonds finely ground in food processor
1 cup gingersnap cookies finely ground
3 tablespoons butter, melted

1. Preheat oven to 325 degreesF. Combine all ingredients in a medium bowl until crumbs are moistened and sticking together.
2. (I used 3 tablespoons of butter, but you may need 4 since the crusts were just a little bit crumbly when placing them onto plates.)
3. Using a 12 cup mini-muffin tin, fill each cup using a tablespoonful of crust mixture. 
4. With the back of the tablespoon, press firmly into each forming a well. Use fingertips to give more definition to the bottoms.
5. To fill the 4-inch tartlet pans, use three tablespoonfuls of crust and mold it into the pans with your fingers.
6. Bake for 10 minutes until set.

Filling
8 ounces cream cheese, softened to room temperature
2 tablespoons dark brown sugar
3 tablespoons caramel sauce, plus extra for garnish
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon salt
3/4 cup canned pumpkin
2 eggs

1. In a mixing bowl, cream the brown sugar and cream cheese until fluffy.
2. Add caramel sauce, vanilla, cinnamon, allspice, nutmeg, and salt and mix well.
3. Add pumpkin and egg and mix until thoroughly combined.
4. To fill the mini-muffins, use 2 rounded teaspoonfuls; for the tartlets, fill with 4 tablespoons or 1/4 cup.
5. Bake for 25-30 minutes until middles are set.
6. Place tartlets and entire muffin tray on a wire rack to cool for 10 minutes.
7. Refrigerate for 2 to 24 hours before serving.
8. To remove mini-muffins from tray, gently use an off-set spatula or a rounded knife.

Cinnamon Whipped Cream
1 cup heavy whipping cream
1 teaspoon granulated sugar
1/2 teaspoon cinnamon

1. In a mixing bowl, combine whipping cream, sugar and cinnamon.
2. Beat on medium-high until soft peaks form.
3. Spread over cheesecakes or decorate with a star piping tip before serving.
4. Drizzle with additional caramel sauce.