• Crust directions:
  
  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 Directions:

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

Chocolate Ganache Directions:

• 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 Directions:

• 1. Drizzle the salted caramel sauce onto the top of the cheesecakes
• 2. Sprinkle the chopped pecans on top
• 3. Drizzle the chocolate ganache
• 4. Enjoy!
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