Mini Salted Caramel Pumpkin Cheesecakes

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.

Ingredients

Instructions

Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.