I really can’t believe I’ve been intimidated by baking a cheesecake for this long, when it’s not only one of the easiest desserts I’ve ever made but also can be made in individual sized portions and is perfect and so convenient for small dinners or get-togethers. When making it all you really do is throw your ingredients into the food processor…first for your ginger snap crust, and after rinsing the processor, you just add all of your remaining ingredients and pour the batter into your ramekins and bake away. This pumpkin cheesecake is so rich and creamy with just the right amount of spice and is a decadent finish to any meal. Topping with some freshly whipped cream makes it even better!
from Chez Pim (this recipe is for 4 individual sized cheesecakes baked in 7oz ramekins)
Ginger Snap Crust
- 100g crispy ginger thins
- 1/2 stick butter, melted
- 1 Tb brown sugar
- a pinch of salt
Pumpkin Cheesecake Batter
- 12oz cream cheese (1.5 bricks of Philadelphia Cream Cheese, at room temperature)
- 1/2 cup pumpkin puree
- 1/4 cup sour cream
- 1/3 cup sugar
- 1/2 tsp salt
- 1 egg
- 1/8 cup All Purpose flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- a pinch of clove
Preheat oven to 350F.
1) Process ginger cookies in your food processor until fine. Transfer into a medium bowl, add the melted butter, brown sugar and salt, stir with a fork until you get wet crumbs.
2) Divide the crust equally between your ramekins/glasses & press down to the bottom of each glass or jar. Set aside.
3) Rinse your food processor bowl. Put all the ingredients for the batter into the food processor and process until homogenous.
4) Pour the batter into your ramekins.
5) Tap each jar on the countertop (lined with a towel first!) to let out air bubbles and smooth the top a bit.
6) Arrange your ramekins in a large pyrex dish and fill it with hot water from the tap until half way up the sides of the jars.
7) Bake in this water bath in the preheated oven for 40 minutes. Let cool and dig in!