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.
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.