Fall Pumpkin Cheesecakes

Photo: James Carrier

Notes: If making individual cheesecakes ahead, chill airtight in pans up to 1 day. Freeze in pans up to 1 week; thaw, wrapped, in the refrigerator for 12 to 18 hours. If desired, reheat in a 325° oven for 10 to 12 minutes. To make a large, single cheesecake (to serve up to 12), use a 9-inch tart pan with removable rim. In step 2 reduce butter to about 1 tablespoon and sprinkle 1 1/2 cups chopped pecans in pan. Bake in a 325° oven as directed in step 4 for 50 to 55 minutes. Cut into wedges.

Yield: Makes 10 to 12 servings (see notes)
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 465
  • Calories from fat: 72%
  • Protein: 6.9g
  • Fat: 37g
  • Saturated fat: 16g
  • Carbohydrate: 28g
  • Fiber: 1.9g
  • Sodium: 168mg
  • Cholesterol: 102mg

Ingredients

  • 2 cups pecan halves
  • About 2 tablespoons melted butter or margarine
  • 2 packages (8 oz. each) cream cheese
  • 2/3 cup plus 2 tablespoons sugar
  • 3 tablespoons brandy or Cognac
  • 3 tablespoons maple syrup
  • 2 large eggs
  • 1 can (15 oz.) pumpkin
  • 2 tablespoons whipping cream or milk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon fresh-grated nutmeg
  • 2 tablespoons chopped crystallized ginger
  • 2 cups (1 pt.) sour cream

Preparation

  1. 1. In a 350° oven, bake pecans in an 8- or 9-inch-wide pan, shaking often, until lightly toasted, about 10 minutes. Pour from pan. When cool, whirl in a blender or food processor until finely ground.
  2. 2. Brush interiors of 10 tart pans (4 1/2 in. wide with removable rims; see notes) with the melted butter. Sprinkle 2 tablespoons ground toasted pecans over bottom of each pan. Set pans slightly apart on 2 baking sheets (14 by 17 in.).
  3. 3. In a bowl, with a mixer on medium-high speed, beat cream cheese to blend with 2/3 cup sugar, 2 tablespoons brandy, and 2 tablespoons maple syrup. Add eggs, pumpkin, cream, cinnamon, ground ginger, and nutmeg; stir to mix, then beat until well blended. Fill tart pans equally with cheesecake mixture.
  4. 4. Bake in a 325° oven until centers no longer jiggle when pans are gently shaken, 20 to 25 minutes.
  5. 5. Meanwhile, in a small bowl, mix remaining 1/2 cup chopped pecans and the crystallized ginger.
  6. 6. In another bowl, mix sour cream with remaining 2 tablespoons sugar, 1 tablespoon brandy, and 1 tablespoon maple syrup. Spoon mixture equally onto cheesecakes and spread level. Sprinkle pecan-ginger mixture equally over sour cream topping.
  7. 7. Return tarts to oven and bake to firm sour cream topping slightly, about 10 minutes. Transfer to a rack and let cool at least 30 minutes. Serve warm, or cover airtight without touching tops, and chill until cold, at least 2 hours or up to 1 day. To serve, remove pan rims and set cheesecakes on plates.
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