Yield: 12 muffin-tin cakes

• ⅓ cup pecans toasted

• ¾ cup ground ShaSha ginger snaps
• 2 tbsp cane sugar
• Pinch sea salt
• 3 tbsp melted unsalted butter

• 2 x 200g Arla cream cheese
• ¾ cup coconut sugar
• 1 tsp molasses
• ¼ tsp sea salt
• ½ cup canned mashed sweet potato
• 2 large eggs
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Salted Caramel Sauce:
• 1 cup cane sugar
• 1 tbsp molasses
• ½ cup butter
• ¼ cup 2% milk
• ¼ tsp fine sea salt
• 1 tsp vanilla extract

1. Preheat the oven to 375°F, and line a cookie sheet with parchment paper. Toast the pecans for 8 minutes, then allow to cool and crush roughly.
2. Reduce the oven to 350°F. Line a muffin tin with baking cups. In a medium bowl, mix the ginger snap crumbs, sugar, salt and butter until well combined. Press a heaping tablespoon into the bottom of each baking cup. Bake until set but not brown, 6 - 8 minutes. Remove from oven, and cool.
3. For the filling; beat the cream cheese, sugar and molasses until smooth. Scrape down the sides of the bowl. Add the salt, sweet potatoes, eggs, cinnamon, and nutmeg, then beat until well combined. Gently pour into the crust. Bake at 350°F until the cakes are set, approximately 20 minutes.
4. Allow to cool completely before removing from the muffin tin. 
5. For the caramel sauce bring the sugar, molasses, butter, and milk to a gentle boil and cook until thickened for 2 minutes. Remove from the heat, then add salt and vanilla.
6. To serve: drizzle each cheesecake with caramel and sprinkle generously with pecans.