INDIVIDUAL PUMPKIN CHEESECAKES
These single-serving cheesecakes are a great dessert alternative to traditional pumpkin pie. Finish off your Thanksgiving dinner with these little jars full of gingersnap crumbs and a spicy pumpkin cheesecake filling.
Yield: Makes 9.
July 02, 2019
- 1 3/4 cups gingersnap crumbs
- 2/3 cup finely chopped walnuts
- 6 tbsp salted butter, melted
- 8 oz (250 g) cream cheese, softened
- 4 large eggs
- 2 cups canned pure pumpkin
- 1 cup packed golden brown sugar
- 1 tsp vanilla
- 1/8 tsp cinnamon
- 1/8 tsp ground allspice
- 1/8 tsp salt
- Pinch nutmeg
- Citrus Whipped Cream*
- Preheat oven to 325°F.
- To prepare crusts, combine crumbs, walnuts and melted butter in a bowl until blended.
- Press mixture onto bottom of 9 wide-mouth half-pint Mason jars or 3/4 cup heatproof ramekins; set aside.
- To prepare filling, use medium speed of an electric mixer and beat cream cheese until creamy. Beat in eggs until blended. Add pumpkin, brown sugar, vanilla, cinnamon, allspice, salt and nutmeg; beat until smooth.
- Divide filling among prepared jars and place jars in a large roasting pan. Pour enough hot water into pan to come halfway up sides of jars.
- Bake until filling is set, about 45 minutes. Remove jars from pan and place jars on a rack. Cool cheesecakes completely in jars. Cover and refrigerate for at least 8 hours or up to 24 hours. Alternatively, cheesecakes may be frozen for up to 1 month. Thaw in refrigerator.
- Uncover and serve in jars topped with Citrus Whipped Cream.
439 calories, 25.5 g fat, 7.7 g protein, 45.7 g carbohydrate, 2.6 g fibre, 343 mg sodium
*Ingredient not included in nutritional analysis.