Mini Salted Caramel Pumpkin Cheesecakes
0 min
PREP TIME
0 min
TOTAL TIME
Easy
COOKING SKILL
0
SERVING SIZE
Ingredients
- 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
(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
Instructions
- 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.
- 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.
