Recipe by swissms
From the City Limits Diner, White Plains, New York. Published in Bon Appetit, December 2003. Using purchased graham cracker tart shells makes these delicious individual cheesecakes a snap to prepare.
Top Review by Sydney Mike
I happily made & enjoyed these great tasties ~ Love the pumpkin cheesecakes, but this particular sauce really pushes them into the OUTSTANDING category in my book! This is definitely a keeper recipe, as I'll be making them a number of times over the next 3-4 minths! Thanks you so much for sharing the recipe! [Tagged, made & reviewed in Please Review My Recipe]
- 1 (8 ounce) package cream cheese, room temperature
- 1 1⁄3 cups sugar
- 1 large egg
- 1⁄4 cup canned pumpkin puree
- 1⁄4 cup creme fraiche or 1⁄4 cup sour cream
- 1 tablespoon whipping cream
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground ginger
- 8 purchased individual mini graham cracker tart crusts
- 3⁄4 cup water
- 1 cup fresh cranberries or 1 cup frozen cranberries
Directions See How It's Made
- Preheat oven to 325°F.
- Using electric mixer, beat cream cheese and 1/3 cup sugar in large bowl until smooth.
- Add egg and beat until smooth.
- Mix in pumpkin, creme fraiche, cream, and spices, scraping down sides of bowl occasionally.
- Place 8 tart shells on baking sheet. Divide filling among tart shells.
- Bake until filling is set in center, about 20 minutes. Cool completely.
- Cover and refrigerate until cold, about 3 hours. (Can be made 1 day ahead. Keep refrigerated.).
- Combine remaining 1 cup sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves.
- Increase heat to high and boil without stirring until syrup turns deep amber color, swirling pan occasionally and brushing down sides of pan with wet pastry brush.
- Add cranberries and remaining 1/2 cup water (caramel will bubble vigorously). Reduce heat to medium and continue cooking until caramel bits dissolve, stirring constantly, about 2 minutes. Cool caramel to room temperature. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.).
- Carefully push cheesecakes out of foil molds; transfer to plates. Spoon sauce over and serve.