Individual Pumpkin Cheesecakes
Keto version included in the recipe notes!
Servings: 4
Ingredients
For the crust:
- 2 tbsp/ 25 g butter, melted
- ¼ cup/ 30 g walnuts, ground
- 1 oz/ 30 g cookie crumbs, see notes
For the filling:
- 10,5 oz/ 300 g cream cheese
- ½ can/ 120 g pumpkin puree, see notes
- 1 egg
- 3 tablespoon caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice, see notes
For the topping:
- 2 tablespoon liquid honey , or maple syrup
- whipped cream , for piping
- pumpkin pie spice, for sprinkling
Instructions
Crust:
- Preheat oven to 160º C/ 320º F.
- In a bowl combine ground walnuts, cookie crumbs and melted butter. Mix very well. Divide the mixture between 4 ramekins and press it to the bottoms. Set aside while preparing the filling.
Filling:
- In a food processor combine all ingredients, except the egg and pulse for few seconds. Scrape the sides of the bowl with a spatula and then add the egg. Pulse again, until smooth.
- Alternatively mix the ingredients in a bowl, following the same method (add the egg last).
- Divide the filling between the ramekins and smooth the tops.
- Place the cheesecakes in a baking dish. Pour water in the dish to cover well the bottom. Make sure the water won’t reach the top of the ramekins.
- Bake for about 1 hour or util the edges start becoming golden and the center of the cheesecakes is just set.
- Let them cool for ½ hour inside the oven, with the door open slightly. When they reach room temperature, cover each one with film and transfer them to the fridge for 4-6 hours.
- Before serving top the cheesecakes with honey, then pipe some whipped cream on top and sprinkle with spices.
- Store them for 3-4 days in the fridge, covered with cling film. You can freeze them for up to 3 months.
Notes
- For the crust you can also use graham crackers instead of cookie crumbs: you would need 8 crackers or 2 sheets.
- Pumpkin: you can also use 4,2 oz/ 120 g roasted pumpkin instead of puree.
The filling can be prepared with a food processor or with a mixer. Food processor is recommended if using roasted pumpkin. - See how to make your own pumpkin pie spice in this post.
- Low carb/ keto version: Use only walnuts for the crust (double the quantity) or substitute the cookie crumbs with almond meal or almond flour. Substitute the sugar with same quantity of xylitol or 4 tablespoon erythritol. Skip the honey or use keto maple syrup.
- If you want to make a standard cheesecake, double the ingredients for a 7-8 inch cake pan.
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