Individual Pumpkin Cheesecakes With Cranberry-Caramel Sauce

“From the City Limits Diner, White Plains, New York. Published in Bon Appetit, December 2003. Using purchased graham cracker tart shells makes these delicious individual cheesecakes a snap to prepare.”
READY IN:
3hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Using electric mixer, beat cream cheese and 1/3 cup sugar in large bowl until smooth.
  3. Add egg and beat until smooth.
  4. Mix in pumpkin, creme fraiche, cream, and spices, scraping down sides of bowl occasionally.
  5. Place 8 tart shells on baking sheet. Divide filling among tart shells.
  6. Bake until filling is set in center, about 20 minutes. Cool completely.
  7. Cover and refrigerate until cold, about 3 hours. (Can be made 1 day ahead. Keep refrigerated.).
  8. Combine remaining 1 cup sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves.
  9. Increase heat to high and boil without stirring until syrup turns deep amber color, swirling pan occasionally and brushing down sides of pan with wet pastry brush.
  10. Add cranberries and remaining 1/2 cup water (caramel will bubble vigorously). Reduce heat to medium and continue cooking until caramel bits dissolve, stirring constantly, about 2 minutes. Cool caramel to room temperature. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.).
  11. Carefully push cheesecakes out of foil molds; transfer to plates. Spoon sauce over and serve.

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