Zutaten für Individual Pumpkin Cheesecakes With Cranberry Caramel Sauce
- 8 ounces (225g) cream cheese, softened
- 1 1/3 cups (265g) granulated sugar
- 1 large egg
- Canned Pumpkin Puree
- 1/4 cup (60ml) crème fraîche
- Whipping Cream
- Ground Cinnamon
- Ground Nutmeg
- Ground Ginger
- Mini Graham Cracker Tart Crusts
- 1/2 cup (120ml) water for caramel sauce + 1/4 cup (60ml) water for caramel sauce
- Fresh Cranberries
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Zubereitung von Individual Pumpkin Cheesecakes With Cranberry Caramel Sauce
- Preheat oven to 325°F (160°C).
- In a large bowl, beat together 8 ounces (225g) cream cheese and 1/3 cup (65g) granulated sugar using an electric mixer until smooth and creamy.
- Add 1 large egg and beat until fully incorporated.
- Stir in 1 (15 ounce) can pumpkin puree, 1/4 cup (60ml) crème fraîche, 1/4 cup (60ml) heavy cream, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and a pinch of ground nutmeg. Scrape down the sides of the bowl as needed.
- Place 8 graham cracker tart shells (approximately 4-inch diameter) onto a baking sheet.
- Evenly divide the cheesecake filling among the tart shells.
- Bake for 20-25 minutes, or until the filling is set in the center.
- Let the cheesecakes cool completely on a wire rack.
- Cover and refrigerate for at least 3 hours, or until completely chilled.
- While the cheesecakes are chilling, prepare the cranberry caramel sauce: Combine 1 cup (200g) granulated sugar and 1/4 cup (60ml) water in a heavy-bottomed saucepan.
- Stir over medium-low heat until the sugar dissolves completely.
- Increase heat to high and boil without stirring, swirling the pan occasionally. Use a wet pastry brush to brush down the sides of the pan as needed, until the syrup turns a deep amber color.
- Add 1 cup (150g) fresh or frozen cranberries and 1/2 cup (120ml) water.
- Reduce heat to medium and stir constantly until the caramel bits dissolve and the sauce thickens slightly, about 2 minutes.
- Remove from heat and let the caramel sauce cool to room temperature.
- Carefully remove the cheesecakes from their tart shells (if using disposable shells).
- Transfer the cheesecakes to individual serving plates.
- Spoon the cranberry caramel sauce generously over each cheesecake and serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
307g
Fat
71g
Carbs
36g
