Individual pumpkin cheesecakes
Votes: 1
Time: 50 min plus cooling time
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 154, total fat 8 G., saturated fats 4 G., proteins 2 G., carbohydrates 19 G., fiber 1 G., cholesterol 41 mg, sodium 112 mg, sugar 13 G.
Calories 154, total fat 8 G., saturated fats 4 G., proteins 2 G., carbohydrates 19 G., fiber 1 G., cholesterol 41 mg, sodium 112 mg, sugar 13 G.
These miniature, individual cheesecakes are baked in a metal muffin tin. Each one is made with a single wafer cookie. Place a cookie in the bottom of each muffin tin, top with a thick layer of pumpkin cheesecake, and bake in the oven. The finished cheesecake needs time to cool thoroughly and then set in the refrigerator, so it's best to bake it the night before. Serve each cheesecake garnished with whipped cream and candied ginger, which adds a wonderfully spiced note to the sweet pumpkin dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 18 vanilla wafer cookies
- 220 g of cream cheese, room temperature
- 2/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 1/4 teaspoon fine salt
- 2 large eggs, room temperature
- 1/3 cup light cream
- 1/3 cup sour cream
- 1 can (425 g) canned pumpkin puree
- 1 tablespoon pumpkin pie spice mix
- Whipped cream and chopped candied ginger, for serving
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Recipes with similar ingredients: pumpkin puree, wafer cookies, cream cheese, eggs, cream, sour cream, pumpkin pie spice, brown sugar
Cooking the dish according to the recipe:
- Preheat oven to 300°F (150°C). Line two 12-cup muffin tins with 18 paper liners. Place 1 whole cookie in the bottom of each tin.
- In a large bowl, beat the cream cheese with the refined and brown sugars and 1/4 teaspoon salt with a mixer on medium-high speed until smooth and creamy, 2 to 3 minutes, stopping to scrape down the sides of the bowl as needed.
- Reduce mixer speed to low and beat in the eggs until fully incorporated. Stir in the cream and sour cream until fully incorporated. Using a spatula, fold in the pumpkin puree and pumpkin pie spice. Evenly distribute the cheese mixture among the prepared cookie cups, filling to the brim.
- Bake until the filling is set and a knife inserted into the center of the cheesecake comes out moist but clean, 40 to 45 minutes.
- Cool the cheesecakes completely in the pan on a wire rack, then refrigerate until completely set, at least 4 hours or overnight. Before serving, top each cheesecake with whipped cream and sprinkle with candied ginger.
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