Perfect, Portable Pumpkin Cheesecake

Written by ATCO Blue Flame Kitchen; Photo: Courtesy of ATCO Blue Flame Kitchen

These Individual Pumpkin Cheesecake cups are a creative way to use pumpkin in a dessert after the Thanksgiving and Halloween seasons have come and gone. The cinnamon/nutmeg/allspice/pumpkin combination is warm and inviting, a carryover from the autumn months, while the gingersnap crumbs in the base bring notes of holiday cheer, reminding us that gingerbread houses and Christmas cookies are just around the corner.

It’s an ideal dessert for seasonal cocktail parties, as the individual self-contained serving size makes them easy to carry around a room while mingling.

If you’re in need of Mason jars, check the canning section at your local supermarket or in other large retailers.

Individual Pumpkin Cheesecakes

1 ¾ cups gingersnap crumbs

2/3 cup finely chopped walnuts

6 Tbsp. salted butter, melted

8 oz. (250 g) cream cheese, softened

4 large eggs

2 cups canned pure pumpkin

1 cup packed golden brown sugar

1 tsp. vanilla

1/8 tsp. cinnamon

1/8 tsp. ground allspice

1/8 tsp. salt

Pinch of nutmeg

Citrus Whipped Cream (*recipe follows)

Preheat oven to 325°F.

To prepare crusts, combine crumbs, walnuts and melted butter in a bowl until blended.

Press mixture onto bottom of 9 wide-mouth half-pint Mason jars or ¾ cup heatproof ramekins; set aside.

To prepare filling, use medium speed of an electric mixer and beat cream cheese until creamy. Beat in eggs until blended. Add pumpkin, brown sugar, vanilla, cinnamon, allspice, salt and nutmeg; beat until smooth.

Divide filling among prepared jars and place jars in a large roasting pan. Pour enough hot water into pan to come halfway up sides of jars.

Bake until filling is set, about 45 minutes.

Remove jars from pan and place jars on a rack. Cool cheesecakes completely in jars.

Cover and refrigerate for at least 8 hours or up to 24 hours. Alternatively, cheesecakes may be frozen for up to 1 month. Thaw in refrigerator.

Uncover and serve in jars topped with Citrus Whipped Cream. Makes 9.

Nutritional analysis per cheesecake: 439 calories, 25.5 g fat, 7.7 g protein, 45.7 g carbohydrate, 2.6 g fibre, 343 mg sodium. *Ingredient not included in nutritional analysis.

Citrus Whipped Cream

¼ cup sour cream

1 ½ Tbsp. packed golden brown sugar

1 Tbsp. fresh orange juice

½ tsp. grated orange peel

1/8  tsp. cinnamon

Pinch of nutmeg

½ cup whipping cream

Combine sour cream, brown sugar, orange juice, orange peel, cinnamon and nutmeg in a bowl.

Using medium speed of an electric mixer, beat cream until stiff.

Fold in sour cream mixture. Makes about 1 ½ cups.

Nutritional analysis per 1 Tbsp. serving: 26 calories, 2.3 g fat, 0.2 g protein, 1.2 g carbohydrate, 0 g fibre, 3 mg sodium.

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