Pumpkin Cheesecake in ginger tartlet

Pumpkin Cheesecake in ginger tartlet

Pumpkin Cheesecake in ginger tartlet

Due to the fact that these cheesecakes prepared in small tins, they are very easy to apply: each guest a private meal.

The basis:
4 cup minced ginger cookies
110 gr. melted unsalted butter

1 tbsp. l. grated fresh ginger
3/4 cup fresh or canned pumpkin puree
450 gr. softened cream cheese philadelphia
1/2 cup light brown sugar (tightly packed)
2.1 h. L. ground cinnamon
Pinch of grated nutmeg
Pinch of ground allspice
Pinch of ground cloves
4.1 h. L. salt
2 eggs

For the preparation of foundations: Mix crumbs of ginger biscuits with melted butter and stir until the mixture will not retain its shape when compressed. If necessary, add another tablespoon of melted butter.

Take the 8 molds for tartlets (11 cm. In diameter) and spread evenly on the bottom of the dough forms, make up half the board. Bake in a preheated 160 ° C oven for about 7 min. Until no basis sets. Remove from oven.
Meanwhile, prepare the filling: Set a fine sieve to a small bowl and put it in the grated ginger. Squeeze the juice out of it. Juice leave, and discard pulp.

In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, cloves and salt. Beat until creamy. Enter the ginger juice and pumpkin puree. Add the eggs one at a time, stirring each time until complete mixing. But be careful not to shake up too long.

Pour the filling into the molds for tartlets and bake for 25-35 min., Until the center has solidified (check by pressing). Cool to room temperature, and then, before feeding, in the refrigerator for at least 2 hr., Or overnight. Serve with whipped cream, sprinkled with cinnamon.

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