Mini Salted Caramel Pumpkin Cheesecakes

Ingredients For Cheesecake:

  • 3 8 oz. cream cheese
  • 1 can pumpkin puree 15 oz.
  • 1 ½ cup granulated sugar
  • 3 eggs & 1 egg yolk
  • 2 tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. cloves
  • 1 tsp. vanilla extract
  • ¼ cup crème fraiche
  • 2 tbsp. all- purpose flour

Ingredients For Crust:

(optional; you can also make a crustless cheesecake)

  • 2 tbsp. granulated sugar.
  • 1 cup amaretti cookie crumbs (ground either by food processor or by hand)
  • 3 tbsp. unsalted butter, melted

Directions For Crust:

  • Place crumbs & sugar in a bowl.
  • Pour melted butter over crumbs.
  • Combine with a fork.
  • Pour into the bottom of 6 buttered ramekins.
  • Press crumbs firmly on bottom and sides of ramekins(1/2 way up side of ramekin)
  • Bake in a 350 ° oven for 12 minutes.

Method for Filling:

  • Place cream cheese in a large bowl.
  • Beat on medium speed for 5 minutes.
  • Add pumpkin and beat for another 3 minutes.
  • Add spices, sugar and vanilla. Beat 1 minute.
  • Add crème fraiche.
  • Continue beating as you add 1 egg at a time.
  • Add the flour and beat for another 2 minutes.
  • Scrape bowl and pour mixture into ramekins.
  • Bake for 1 hour.
  • Let cool for 30 minutes then refrigerate for 4 hours or overnight.
  • Drizzle with caramel sauce and serve with whipped cream to serve.

#ChefTip

This recipe fits my ceramic ramekins (set of four) perfectly! It's an elegant way to present individual desserts with little cleanup- these ramekins go straight from the freezer to oven to table AND they're dishwasher safe. Shop the collection at HSN.com/Donatella.

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