Individual Pumpkin Cheesecakes With Cranberry-Caramel Sauce Recipe

Name: Individual Pumpkin Cheesecakes With Cranberry-Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package cream cheese, room temperature; 1 ⅓ cups sugar; 1 large egg; ¼ cup canned pumpkin puree; ¼ cup creme fraiche or ¼ cup sour cream; 1 tablespoon whipping cream; ¼ teaspoon ground cinnamon; ⅛ teaspoon ground nutmeg; ⅛ teaspoon ground ginger; 8 purchased individual mini graham cracker tart crusts; ¾ cup water; 1 cup fresh cranberries or 1 cup frozen cranberries

Servings: persons

1 (8 ounce) package cream cheese, room temperature
1 ⅓ cups sugar
1 large egg
¼ cup canned pumpkin puree
¼ cup creme fraiche or ¼ cup sour cream
1 tablespoon whipping cream
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
8 purchased individual mini graham cracker tart crusts
¾ cup water
1 cup fresh cranberries or 1 cup frozen cranberries

1
Preheat oven to 325F.
2
Using electric mixer, beat cream cheese and 1/3 cup sugar in large bowl until smooth.
3
Add egg and beat until smooth.
4
Mix in pumpkin, creme fraiche, cream, and spices, scraping down sides of bowl occasionally.
5
Place 8 tart shells on baking sheet.
6
Divide filling among tart shells.
7
Bake until filling is set in center, about 20 minutes.
8
Cool completely.
9
Cover and refrigerate until cold, about 3 hours.
10
(Can be made 1 day ahead.
11
Keep refrigerated.
12
).
13
Combine remaining 1 cup sugar and 1/4 cup water in heavy medium saucepan.
14
Stir over medium-low heat until sugar dissolves.
15
Increase heat to high and boil without stirring until syrup turns deep amber color, swirling pan occasionally and brushing down sides of pan with wet pastry brush.
16
Add cranberries and remaining 1/2 cup water (caramel will bubble vigorously).
17
Reduce heat to medium and continue cooking until caramel bits dissolve, stirring constantly, about 2 minutes.
18
Cool caramel to room temperature.
19
(Can be made 1 day ahead.
20
Cover and refrigerate.
21
Bring to room temperature before using.
22
).
23
Carefully push cheesecakes out of foil molds; transfer to plates.
24
Spoon sauce over and serve.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (8 ounce) package cream cheese, room temperature, 1 ⅓ cups sugar, 1 large egg, ¼ cup canned pumpkin puree, and more.

Yes, Individual Pumpkin Cheesecakes With Cranberry-Caramel Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Individual Pumpkin Cheesecakes With Cranberry-Caramel Sauce

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