Fall Pumpkin Cheesecakes

Name: Fall Pumpkin Cheesecakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 3 Tbsps brandy or Cognac; 2 Tbsps About melted butter or margarine; 425 grams can pumpkin; 454 grams packages each) cream cheese; 2 Tbsps chopped crystallized ginger; 2 larges eggs; 0 teaspoons fresh-grated nutmeg; 1 teaspoons ground cinnamon; 1 teaspoons ground ginger; 3 Tbsps maple syrup; 473 milliliters pecan halves; 473 milliliters (1 pt.) sour cream; 158 milliliters sugar; 2 Tbsps whipping cream or milk

Fall Pumpkin Cheesecakes is a gluten free and vegetarian recipe with 12 servings. One portion of this dish contains roughly 6g of protein, 36g of fat, and a total of 436 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. It is perfect for Autumn. A mixture of brandy, sugar, pumpkin, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

In a 350 oven, bake pecans in an 8- or 9-inch-wide pan, shaking often, until lightly toasted, about 10 minutes.

Ingredients you will need

Pecans

Equipment you will use

Oven

Frying Pan

Pour from pan. When cool, whirl in a blender or food processor until finely ground.

Equipment you will use

Food Processor

Blender

Frying Pan

Brush interiors of 10 tart pans (4 1/2 in. wide with removable rims; see notes) with the melted butter.

Ingredients you will need

Butter

Sprinkle 2 tablespoons ground toasted pecans over bottom of each pan. Set pans slightly apart on 2 baking sheets (14 by 17 in.).

Ingredients you will need

Pecans

Equipment you will use

Baking Sheet

Frying Pan

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.

Ingredients you will need

Cream Cheese

Maple Syrup

Brandy

Sugar

Equipment you will use

Blender

Bowl

Add eggs, pumpkin, cream, cinnamon, ground ginger, and nutmeg; stir to mix, then beat until well blended. Fill tart pans equally with cheesecake mixture.

Ingredients you will need

Ginger Powder

Cinnamon

Pumpkin

Nutmeg

Cream

Egg

Bake in a 325 oven until centers no longer jiggle when pans are gently shaken, 20 to 25 minutes.

Equipment you will use

Oven

Meanwhile, in a small bowl, mix remaining 1/2 cup chopped pecans and the crystallized ginger.

Ingredients you will need

Candied Ginger

Pecan Pieces

Equipment you will use

Bowl

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.

Ingredients you will need

Maple Syrup

Sour Cream

Brandy

Spread

Sugar

Equipment you will use

Bowl

Sprinkle pecan-ginger mixture equally over sour cream topping.

Ingredients you will need

Sour Cream

Ginger

Pecans

Return tarts to oven and bake to firm sour cream topping slightly, about 10 minutes.

Ingredients you will need

Sour Cream

Equipment you will use

Oven

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.

Equipment you will use

Frying Pan