Individual Pumpkin Cheesecakes

Keto version included in the recipe notes! Prep Time 15minutes mins Cook Time 1 hr Servings: 4

Author: Daniela Lambova

Ingredients

For the crust:

2 TBL / 25 g

butter, melted

1/4 cup / 30 g

walnuts, ground

1 oz / 30 g

cookie crumbs, see notes

For the filling:

250 g

cream cheese

150 g

butternut squash puree

{50 g} 1

egg

1.5 TBL {19 g}

caster sugar

1 tsp {4.3 g}

vanilla extract

1 TBL {5.1 g}

pumpkin pie spice, see notes

For the topping:

2 TBL {40 g}

liquid honey , or maple syrup

whipped cream , for piping

pumpkin pie spice, for sprinkling

Instructions

Crust: Preheat oven to 320F/160C.

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 1/2 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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